An improved process for preparing for preparing thick shakes with thick cream which comprises blending milk with corn syrup solids, sucrose, skimmed milk powder, ice cream stabilizer (Alginate s4) well with the help of blender move the thick cream mix prepared from mixing tank to storage hopper tank which is connected with the mix pump suction side of continuous freezer and switch on the cooling tower and fan connected with continuous freezer to circulate water from the cooling tower basin to continuous freezer cylinder (inlet) and continuous freezer cylinder to cooling tower (outlet) whiling switching on freezer and freezer pump increase the speed of pump to 60% - 70% and wait until the cylinder is completely filled and the mix starts coming out of the outlet pipe while switching on the dasher motor and stopping the pump. Thereafter, start the compressor and refrigeration liquid solenoid value start the mixing pump again when dasher"s ampere reading reached to 1.3 ampere, increase the pump speed to 30% - 40% and collecting the thick cream from outlet pipe at -5 degree Celsius and placing the said thick cream in a deep freezer for chilling at -20 degree Celsius (or below) and make thick shake.
