I Asked 5 Chefs for Their Favorite Fast Food Milkshake, and Here’s Their Must-Try List

Since they can be curly or waffle-shaped, seasoned with fun spice blends or simply salted, cut into wedges or matchsticks, it’s understandable that folks have strong feelings about which fast food brand has the best french fries. But it turns out that diners pledge allegiance to certain food establishments because of their drinks, too.

From the crispiest Coke to the smoothest coffee and the quintessential sweet tea, we’ve been on a quest to draft a “fantasy team” of the best beverages in the biz. Along the way, we realized it would be best to call in the pros to help with one very competitive category that bridges the gap between drink and dessert: milkshakes.

Read on to learn about the brands and flavors chefs believe make milkshakes a top-tier treat, then discover which menu item they love to pair with milkshakes for the ultimate sweet and savory eating experience.

Our Panel of Milkshake-Judging Chefs

Qualities of the Best Fast Food Milkshake

While some restaurants simply dispense a flavor or two from a spigot, others allow for a wide world of flavors and mix-ins. The optimal flavor boils down to personal preference, but certain standards apply across the board to make a milkshake a contender for the cream of the crop.

• The base should be made with full-fat ice cream or custard. Iannarelli and St. John agree that a milkshake should start with actual ice cream or frozen custard, not ice milk, low-fat dairy products, or something artificial. Four out of five chefs prefer that the shake starts with vanilla ice cream or custard to set the tone for the flavor, which can then be blended with other ingredients if desired.
• If it’s fruit-flavored, it should contain fruit. “It’s fairly uncommon for fast food places to use fresh food, but I like when they use at least fruit that has been macerated,” admits Cienfuegos Harris. “I like to taste the flavor of the fruit itself, not just a sweet syrup.”
• The flavor should be rich and balanced. From the first sip or spoonful, you should taste rich, pure dairy rather than “overly sweet or artificial,” explains Clarke.
• The ice cream-to-milk ratio needs to be dialed in. Speaking of the spoon vs. straw debate, the chefs are split. If you ask Iannarelli, it should be rich and creamy but “blended enough so you can drink it with ease using a straw.” As for Clarke, “a sucker for a creamy milkshake,” she believes “the sip needs to be a real effort, or better yet, I’ll need to start out with a spoon!” Harris says that it’s possible to hit the sweet spot of not too thick and not too runny, advising, “this has to do with the milk-to-ice cream ratio.”

The Best Fast Food Milkshake, According to Chefs 

When we asked the chefs to cast their votes for the best fast food milkshake, every response met the above criteria—and every pick came from a different restaurant.

So we narrowed down the field to five, and think the only fair way to find a winner is to put it in your hands! Your mission, should you choose to accept it: Taste and rate the five best fast food milkshakes on the market.

• Freddy’s Chocolate Malt: “Using real ice cream is the single most important thing for a solid milkshake,” Daigle believes. “Well that and milk!” But this shake doesn’t start with your standard ice cream, it starts with custard, which contains milk and egg yolks for a creamier, denser consistency. His go-to order is the chocolate malt, although you can also get a chocolate or vanilla shake or order your shake or malt “half and half” (chocolate and vanilla). According to the brand’s website, “If you would like your [shake or malt] a little thinner than we normally make them, simply ask for it thin when you order, and we’ll make sure to blend it a bit longer.”
• Shake Shack Chocolate Shake: This custard-based choice is so thick and luxurious, “a spoon is mandatory to consume it,” Clarke says. For a shake that actually tastes like chocolate, why settle for something less decadent? Clarke confirms it’s “everything I want in my splurge!”
• Culver’s Vanilla Shake: Our final custard competitor is Culver’s Vanilla Shake, which is Iannarelli’s pick “due to the rich frozen custard they are famous for.” That custard is made daily in each restaurant in small batches, using “real farm fresh dairy,” Culver’s promises. Although you could opt for mix-ins ranging from Andes Mints and sugar cookies to blackberries, peaches, and beyond, Iannarelli favors classic vanilla and believes it doesn’t need any spiffing up to be spectacular. 
• Wendy’s Frosty: Admittedly, Wendy’s confirms that its Frosty recipe is not technically a milkshake or ice cream. “It has a creamy texture that’s thicker than a milkshake but not as firm as traditional scooped ice cream,” Wendy’s explains on its website. To Cienfuegos Harris, it still qualifies, and she stands behind its quality. She notes, “The consistency is very smooth and always on point, and the flavor is simple and delicious!” When it’s available, she’s particularly sweet on Wendy’s Strawberry Frosty, which is spiked with “little pieces of strawberries, which I love,” she explains. As of the original publication date, the Strawberry Frosty is listed as discontinued on the menu, but Wendy’s confirms, “We are constantly evaluating our consumer needs so never say ever to an old Frosty flavor making its return.” Translation: There’s still hope for a strawberry comeback, chef!
• Baskin Robbins Vanilla Milkshake: The brand that was once renowned for its 31 flavors now boasts more than 1,400 in its flavor library. The gold standard reigns supreme at Baskin Robbins, according to St. John. “They use real ice cream, not soft serve,” St. John says, which is what makes the chain stand apart from other places. His preferred order is a vanilla shake, ideally with chocolate syrup and malt powder mixed in. (This is a special order that most locations can make a reality!)

The Perfect Fast Food Milkshake Pairing

Depending on the size you order, a milkshake could feel like a meal in itself. However, the chefs believe you’re doing it wrong if you don’t add at least one other item to your order.

“I’m going to say it: I dip fries in my milkshakes! That salty-sweet combination is irresistible,” Clarke says, a sentiment the other chefs echo.

“There’s nothing better than fries with a good vanilla milkshake on the side,” Daigle adds. “Now that’s living life!”