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I've tried adding less so far and freezing the booze. Sorry, I will try the others first. Thanks for the advice everyone :). I will try and see.

Oh okay, well it feels like there is way too much ice cream to get it thick enough than there should be. I don't think it's a case of the ice cream having too much air in it though, because wouldn't that air leak out while blended, and therefore should shrink the amount down?

Well also in this recipe, is it suppose to be super thin: https://ramshacklepantry.com/white-russian-alcoholic-milkshake/

Oh okay. Another thing is, do you think that maybe the reason why it comes out way to thin is the blender itself, since mine is heavy duty when maybe I need one of those old style malt makers to preserve thickness?

Oh okay thanks! So after looking over this recipe that was posted for me, this recipe has six ounces of booze in it: https://ramshacklepantry.com/white-russian-alcoholic-milkshake/ Six!!! How am I suppose to get the shake thick enough, with only 6 scoops if there are 6 ounces of booze in it?

Oh I haven't seen that in stores where I live (Canada), but I can look around.

Oh okay lol. Well is there a way to get a milkshake thicker, without having to add five cups ice cream, even if the alcohol is chilled?

Oh okay thanks. I thought the amount did matter, so you don't end up too full or bloated.

Oh okay, so if there is air in it, then it's still the same amount even if there is more, and I'm not going to put on any more weight, compared to less air filled ice cream?

Oh okay. Well that kind of ice cream with egg yolks I made in the past, but I didn't like that egg taste though. But maybe if it's just plain vanilla the egg taste might not be as bad, because I tried other kinds with it before, like raspberry and popcorn flavor, and did not like the egg taste.

Oh okay thanks. When you say I can also add a little cream, do you mean different ice cream besides the HaagenDaz?

But the unfrozen batter, would make the milkshake even more thin since batter, is thinner of it's not frozen?

Oh okay thanks. Well I just feel like I am using so much of it. The ice cream goes a lot faster as a result too. Could it also be that the blender I am using is too good at liquefying it, and I need a blender that does a lesser job of thinning it out maybe, or one with lower settings?

Oh well I guess that makes sense, but is there a way to mathematically calculate a recipe for air filled ice cream instead then?

Oh okay, thanks. Well if the author is correct, than why do I need five cups, both times now when I tried? Just because of air in the ice cream?

It seems when it comes to making alcoholic milkshakes particulary, you have to put on a lot. To the point where I feel bloated, even if the shake is not too huge. And I wonder, is it because I have to wait for the ice cream to soften before I scoop it out of the container, and it softens too...

Yeah I put the ice cream in the fridge to overnight before churning it the next day. Probably should be colder, but I live with people who do not want the fridge super cold though.

Oh okay thanks, but I have the machine where it turns a bowl, so wouldn't leaving the bowl running for 10 minutes, give it time to warm up?

Oh okay thanks. However, since I am removing the eggs from the popcorn ice cream recipe, should I make up any difference there?

Oh okay sure. If I go by his video, I think the sugar will be too much since I do not want the popcorn ice cream to be too sweet and still want some saltiness to it. If I multiply for three quarts of cream like in the video, then I would need maybe 20 table spoons of sugar I think.

Oh well the recipe calls for table stoons of sugar though, or I mean the one I posted.

Okay thanks. My ice cream maker is not big enough to fit six cups worth in though. So maybe I should still stick to 4 cups of cream, like the original recipe, but what if I had 1 1/3 cup of whole milk, 1 1/3 half half, and 1 1/3 heavy cream. Could that work the same way?

Oh okay, but I can't follow the video exactly though, since I am making popcorn ice cream. Well here is the popcorn ice cream recipe I have done before: 2 cups popped popcorn 1 1/2 tablespoons unsalted butter, melted 1 teaspoon kosher salt, divided 2 cups whole milk 2 cups heavy cream 1/4 cup...

Okay thanks. In the recipe, the guy also uses half and half cream. I've never done that. I have just followed most recipes which say to use whole milk and whipping cream. But is there any advantage to adding half and half? Or since my problem is having too many ice crystals in the cream...

Okay thanks, so you mean the recipe, just without eggs. However, how do I know much more heavy cream to substitute instead?