An old-school California date shake is definitely not a smoothie. A specialty of Southern California’s Coachella Valley, where date palms thrive in the desert climate, it’s a rich, sweet milkshake that’s spawned countless iterations made with frozen bananas, almond milk, Greek yogurt, or nut butter. This date shake recipe keeps the focus on the dates and store-bought vanilla ice cream.
Pitted Medjool dates give the shake its signature caramel-like sweetness and thick texture, while a pinch of cinnamon brings warmth. Our version also adds tahini for nutty flavor and an extra-silky texture. For the smoothest shake, soak the dates in hot water for 10 minutes before blending and give the ice cubes a few quick pulses to give them a head start.
Date Shake FAQ
Do I have to soak the dates?
Soaking the Medjool dates in hot water for 10 minutes softens them so they break down more easily in the blender. Save the soaking liquid: You’ll add a tablespoon to the shake, plus more as needed to help everything blend smoothly.
If you have a high-powered blender, like a Vitamix, you can get away without soaking, but the texture might not be as smooth.
Why do you crush the ice before making a date shake?
Pulsing the ice cubes a few times in the blender breaks them into smaller pieces before the other ingredients go in, helping them incorporate more easily. Don’t completely pulverize the ice at this stage; pulse just until lightly crushed.
Can you make a date shake without a high-speed blender?
Yes. A high-speed blender will give you the smoothest results, but soaking the dates and lightly crushing the ice before adding the remaining ingredients will help a standard blender process everything more easily.
What kind of dates should I use?
Use Medjool dates. They’re soft and plump, with a caramel-like sweetness that works especially well here. Here are our favorites:
Recipe information
Total Time
15 minutes
Yield
2 Servings
Ingredients
6
1
1
¼
Need to make a substitution?
Preparation
Step 1
Place 6 pitted Medjool dates (about 3 oz.), in a small bowl and pour in ½ cup hot water to cover; soak 10 minutes to let soften.
Step 2
Pulse 8 ice cubes in a blender, preferably high-speed, just to slightly crush ice. Add dates and 1 Tbsp. date soaking liquid, 1 cup vanilla ice cream, 1 Tbsp. (heaping) tahini, ¼ tsp. Diamond Crystal or Morton kosher salt, and a pinch of ground cinnamon and blend, adding more date soaking liquid a tablespoonful at a time if needed to help get things moving, until smooth. Taste shake and season with more salt if needed. Divide between 2 glasses.
Editor’s note: This date shake recipe was first printed in our May 2016 issue. Upon retesting in 2026, we found that the ½ cup toasted walnuts in the original version overpowered the dates, giving the shake a bitter edge. We swapped them for tahini, which lends subtler nuttiness and a silkier texture, and reduced the amount of dates from ½ cup for a more balanced sweetness. We now also call for Medjool dates, exclusively, instead of Medjoor or Deglet Noor; Medjool dates tend to be softer and make for a creamier shake. The recipe has been updated accordingly. Head this way for more soda-fountain favorites from our friends at Epicurious →
