Description
This thick chocolate milkshake recipe creates a rich, creamy, ultra-chocolatey treat that rivals any ice cream shop or diner! Made with just three simple ingredients – chocolate ice cream, cold milk, and chocolate syrup – it’s ready in 5 minutes and completely customizable. Perfect for hot days, movie nights, or anytime you’re craving a classic chocolate shake!
Ingredients
For the Milkshake:
- 3–4 cups chocolate ice cream (about 1 pint), slightly softened
- ½–¾ cup cold whole milk (start with ½ cup)
- 3 tablespoons chocolate syrup (like Hershey’s), plus more to taste
- ½ teaspoon vanilla extract (optional but recommended)
Optional Mix-Ins:
- 2 tablespoons malted milk powder (for a chocolate malt)
- 1 tablespoon unsweetened cocoa powder (for extra chocolate)
- 2 tablespoons peanut butter
- Handful of mini chocolate chips
For Topping:
- Whipped cream
- Extra chocolate syrup drizzle
- Maraschino cherry
- Chocolate shavings or sprinkles
Instructions
Step 1: Prepare Your Ingredients
Let the chocolate ice cream sit at room temperature for 5-10 minutes to soften slightly – this makes blending much easier and creates a smoother texture. Make sure your milk is cold. Place your serving glasses in the freezer for extra-cold presentation (optional but nice!).
Step 2: Add Ingredients to Blender
Add ingredients in this order for best blending: First pour in ½ cup cold milk, then add 3 tablespoons chocolate syrup and vanilla extract if using. Finally, add 3-4 cups of slightly softened chocolate ice cream (about 6-8 scoops). Adding liquid first helps the blender blades move freely.
Step 3: Blend Until Smooth
Secure the blender lid tightly. Start blending on low speed for a few seconds, then increase to medium-high speed. Blend for 20-30 seconds until completely smooth and no ice cream chunks remain. If the mixture is too thick and your blender is struggling, stop and add 1-2 tablespoons more milk, then blend again. Use the blender’s tamper if you have one to push ingredients toward the blades.
Step 4: Check and Adjust Consistency
Stop the blender and check the thickness. The milkshake should be thick enough that it barely drips off a spoon, but still pourable. For a thicker shake: add ½ cup more ice cream and blend again. For a thinner shake: add 2-4 tablespoons more milk and blend briefly. Taste and add more chocolate syrup if you want it sweeter or more chocolatey.
Step 5: Pour and Serve
Immediately pour the milkshake into your chilled glasses. The shake will be thick, so you may need to use a spoon or spatula to help it along. Work quickly as milkshakes start melting immediately!
Step 6: Add Toppings
Top generously with whipped cream, drizzle with extra chocolate syrup, and add a maraschino cherry on top. You can also add chocolate shavings, sprinkles, or crushed cookies. Insert a thick straw and a long spoon.
Step 7: Enjoy Immediately
Chocolate milkshakes are best enjoyed right away while they’re thick and frosty! Serve with a straw and a long spoon so you can enjoy every last drop.
Notes
- Thickness Control: The ratio of ice cream to milk determines thickness. Start with less milk – you can always add more!
- Ice Cream Temperature: Slightly softened ice cream blends more easily than rock-hard ice cream straight from the freezer.
- Blender Power: If your blender struggles, pulse several times before running continuously, or add milk in small amounts.
- Sweetness: Adjust chocolate syrup to taste. Some ice creams are sweeter than others.
- Serving Size: This recipe makes 2 large (16 oz) shakes or 3-4 smaller servings.
- Make It Ahead: Milkshakes don’t store well – make and enjoy immediately for best texture!
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 large milkshake (16 oz, ½ of recipe)
- Calories: 485
- Sugar: 58g
- Sodium: 165mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 65mg