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This chocolate milkshake recipe is so good, you won’t believe that it only takes three ingredients and minutes to make! Chocolate lovers everywhere will go nuts for this deliciously smooth and creamy dessert.
My family loves a good milkshake! It’s a great way to cool off in summer and it’s just one of those tasty recipes that everyone loves.
If I had to pick a favorite, I’d have to go with thiscreamsicle milkshakebut my youngest would disagree. Her favorite is thisOREO milkshake recipe. Ask my hubby and oldest daughter and they’ll tell you that these good old-fashioned strawberry milkshakes just can’t be beat!
We’re always up for a new delicious recipes though. Since my youngest and I are the chocoholics in the family, we decided it was the perfect day for a classic chocolate milkshake.
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How To Make A Chocolate Milkshake
The beauty of this chocolate milkshake recipe, or most milkshakes really, is that they’re SO easy to make. This one only takes three simple ingredients, plus a little whipped cream for garnish.
Start by adding four scoops of chocolate ice cream (about two cups) to your blender. You can substitute vanilla ice cream if you have chocolate syrup on hand too.
Pour in half a cup of cold milk. (You can use whole milk or 2%).
Drizzle syrup downs the sides of your milkshake glass.
Top with whipped cream and give it a drizzle of chocolate sauce for a little extra chocolate flavor. Add a straw and you’ve got the best chocolate milkshake and one that’ll satisfy all your chocolate cravings!
So easy right? The best part is how amazing it tastes!!! Ready to make your own?
HOW TO MAKE A THICK MILKSHAKE
The the trick to making your creamy milkshake extra thick is to either add less milk or more ice cream. Adding more ice cream gives you a larger serving size too. If you’re splitting your chocolate milkshake between two people, I’d take this option.
HOW TO MAKE A MILKSHAKE WITHOUT A BLENDER
You don’t need to have a blender in order to make a delicious shake. I found this YouTube video with a tutorial onhow to make a milkshake without a blender. All you need to get started is a largeinsulated cup. I’m totally using this technique as a backup for if I’m ever without a blender.
This delicious milkshake is the perfect treat when you need to satisfy your sweet tooth! I’m already craving another one!
I’m on a roll with these milkshakes and can’t wait to make another one! Don’t forget to mark your calendars for September 12th so you can make these on National Chocolate Milkshake Day (yes, that’s really a thing!).
Layer the ingredients in a blender in this order: 2/3 cup milk, flavor boost if using, and softened ice cream. Don't put in any mix-ins yet! Blend the milkshake. Starting on the lowest speed and working your way up to medium speed, blend until the milkshake is smooth and pourable, about 1 minute.
Suggest that you use pasteurised and hom*ogenised milk (standardised / toned / double toned / full cream etc) for preparing milkshake. Reason, people expect your milkshake to be really really thick. hom*ogenised milk gives that “thick” consistency and will be appreciated by the consumer.
Let the vanilla ice cream soften at room temperature until it is the consistency of soft-serve. In the meantime, chill the serving glass by placing it into the freezer. Add three generous scoops of ice cream to the blender, along with 2 ounces (1/4 cup) of whole milk.
Chocolatey topping blended with milk and creamy DQ® soft serve into a classic DQ shake garnished with whipped topping. Available at participating DQ® locations.
You can also make a thicker milkshake by adding malted milk powder, which contains malted barley, wheat flour, and evaporated whole milk powder (technically this makes it a malted milkshake, or malt, for short).
Ingredients: 2 cups of your choice of ice cream (vanilla, chocolate, or any flavor you prefer) * 1 cup of milk (you can adjust this amount depending on how thick or thin you want your milkshake) * Optional: toppings such as whipped cream, chocolate syrup, sprinkles, or chopped nuts.
Milkshakes come in different consistencies, so you can make yours thin and creamy or ultra-thick and icy. If you prefer the latter, don't forget one key ingredient: ice cubes. Ice cubes may seem like an unnecessary milkshake addition, but they can make all the difference in your shake's consistency.
The biggest difference between a malt and a shake is that a malt is a milkshake made with the addition of malted milk powder. As a result, malts tend to have a toasty nuttiness and more of a milky sweetness in their flavor profile when compared to milkshakes.
In fact, like McDonald's, Dairy Queen doesn't even call its shakes milkshakes, it too sticks with "shakes." And malts. Both the shakes and malts at DQ use as a base "Artificially Flavored Vanilla Reduced Fat Ice Cream" which, according to the proper definition of ice cream is not real ice cream.
Raw eggs are quite nutritious, and don't really add any flavour to the milkshake. What they do add is a delicious creaminess and frothiness. Having said that, the egg is totally optional so if you are queasy about the idea, or worried about salmonella poisoning, just leave it out.
Too much milk can leave the shake overly thick, resembling something closer to ice cream instead. On the flip side, not using enough milk can result in a shake that has little to no consistency, akin to a kind of sugary syrup. In order to try and find the right amount, pour the milk into the blender bit by bit.
Classic flavours like banana, vanilla, chocolate, and strawberry continue to be the leading milkshake flavours. These simple flavours offer familiarity and can create the bases for drinkers to try out the more adventurous freakshakes or hardshakes with extra additions to them.
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