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You know, making a chocolate milkshake is almost child’s play, except when you forget the blender is on (yes, that happened to me). But hey, that’s the joy of cooking at home, right? This recipe will save you from blunders and especially delight you.
I have always found that the secret lies in the amount of chocolate and the quality of the ice cream. You don’t want something too liquid or, on the contrary, a gluey soup. In short, here we aim for a gooey, creamy brownie.
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And then, the little extra: I love finishing with a touch of whipped cream, it always makes an effect, even if from time to time I think it’s a bit too much. But hey, we’re not here to count calories!
The essentials you will need for an ultra-creamy chocolate milkshake
- 50 cl of whole milk (more indulgent than semi-skimmed, it makes all the difference)
- 3 scoops of chocolate ice cream (choose a good brand, it makes a difference)
- 2 tablespoons of unsweetened cocoa powder (to enhance the flavor)
- 1 to 2 tablespoons of sugar, to taste (I admit, I put in quite a bit)
- Whipped cream for decoration (optional but so good)
- Chocolate sprinkles or Maraschino cherries for the finishing touch (even if I often forget)
How to turn these ingredients into a dream milkshake
Well, you place the ice cream in the blender, then add the milk and cocoa. From there, I go a bit by feel: sometimes more milk for a light chocolate milkshake, sometimes less for something dense. You blend for a few seconds, not too much, or it gets warm and melts too much.
Then, taste! Yes, I insist, because sometimes you need to adjust the sugar. I like to sweeten a bit, but everyone does as they wish. If it seems too chocolaty or bitter, a tad of honey or maple syrup works great.
Once your preparation is ready, pour it into a large, well-chilled glass, share a nice moment, then crown it all with whipped cream. Big bonus if you add the sprinkles; it’s a bit the “milkshake franchise” style, I highly recommend it.
The utensils to bring out to become a master of the chocolate milkshake
- A blender (without a blender, it’s tough to make a good milkshake, even if sometimes I’ve tried with a whisk… spoiler: not great)
- A milkshake glass or a tall glass
- A tablespoon for measuring sugar and cocoa
- A spatula (if you want to scrape the leftovers, you’ll thank me later)
- A whisk or siphon if you’re making your homemade whipped cream, otherwise store-bought cans are sufficient
Little tips that change everything in your chocolate milkshake
If you’re the improvisational type, try adding a little banana for an unexpected fruity twist, great to change things up a bit. Or, a pinch of coffee for the more daring, that’s a guaranteed surprise.
I also sometimes use grated dark chocolate in small amounts; it melts slowly and gives an almost “chunky” texture that I love. After, I admit, next time I might try doing it with almond milk, just to see what it gives.
The thing to remember: a good chocolate milkshake is primarily about good equipment and good ice cream; then you do as you feel, it’s your indulgent moment, not a preparation marathon.
Can I make a chocolate milkshake without a blender?
Not really ideal, the blender is what blends the ice cream well with the milk. Otherwise, you can try with a whisk but it will remain coarse and less creamy.
What type of chocolate is best for a milkshake?
Unsweetened cocoa powder combined with good chocolate ice cream works wonders. Avoid overly sweet chocolates, they can spoil the recipe.
Can I substitute whole milk?
Yes, you can use semi-skimmed milk or plant-based milk (almond, oat, soy). The taste and texture will be slightly different but it works.
How can I prevent the milkshake from being too liquid?
Reduce the amount of milk and increase the amount of ice cream. You can also add a bit more ice cream for extra creaminess.
How to store a prepared milkshake?
Honestly, the milkshake is best made fresh. If you let it sit, it will separate, so it’s not great after a few minutes.
Chocolate Milkshake
4
servings30
minutes40
minutes300
kcalQuick chocolate milkshake, ideal for refreshing and indulging.
Ingrédients
250 ml whole milk
100 g chocolate ice cream
2 tablespoons cocoa powder
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1 tablespoon sugar
1 ice cube
Instructions
- In a blender, pour in the well-chilled whole milk to start preparing your milkshake.
- Add the chocolate ice cream to give your drink a creamy texture.
- Incorporate the cocoa powder and sugar, then add an ice cube to ensure a well-chilled milkshake.
- Blend everything for about 30 seconds until you achieve a smooth and homogeneous consistency.
- Immediately pour into glasses, serve, and enjoy your milkshake without waiting.
Video
Notes
- Add a pinch of fine salt to the milkshake: it enhances the chocolate flavor and makes the drink more indulgent and balanced.
Nutrition Facts
- Total number of serves: 2
- Calories: 350kcal
- Cholesterol: 50mg
- Sodium: 120mg
- Potassium: 400mg
- Sugar: 35g
- Protein: 8g
- Calcium: 250mg
- Iron: 1.5mg
- Thiamin: 0.1mg
- Riboflavin: 0.4mg
- Niacin: 0.3mg
- Folate: 15mg
- Biotin: 5mg
- Pantothenic Acid: 0.5mg
- Phosphorus: 200mg
- Iodine: 2mg
- Magnesium: 30mg
- Zinc: 1.2mg
- Selenium: 5mg
- Copper: 0.2mg
- Manganese: 0.1mg
- Chromium: 0mg
- Molybdenum: 2mg
- Chloride: 120mg
