A milkshake former comprises ice-cream, xanthan gum, and one or more extrusion stabilisers. The extrusion stabilisers may be one or more of carrageenan and guar gum, and may be present in an amount of 0.2-1.2 wt%, preferably 0.55-0.85 wt%. The xanthan gum may be present in an amount of 0.02-0.1 wt%, preferably 0.05-0.085 wt%. The ice cream may have a low overrun, preferably with an air content from the overrun in the amount of 30-40%. The milkshake former may include one or more flavourings in the amount of 0.15-3.5 wt%. The former is mixable with milk to form a milkshake, preferably in the ratio of 1:1. A milkshake formed using the former, and a method of forming a milkshake using the former, are also claimed. Use of the milkshake former allows a milkshake to be made in the absence of powder, and in the absence of a pre-made mixture intended to be frozen towards a drinkable texture. In an embodiment the milkshake former may be provided in a vessel having markers or guides allowing a user to judge the desired volume of milk to be added once the milkshake former has been transferred to a mixer.
