Easy Chocolate Milkshake
Nothing says “carefree” quite like a frosty, creamy, chocolate milkshake. Way back in the late 1800s, a milkshake was a whiskey drink thickened with cream and egg yolks. Thankfully the whiskey got replaced with syrup and the thickener became ice cream in the 1920s to make the best drinkable dessert known to humankind.
We upgraded this summertime staple, swapping the milk for heavy cream and adding homemade chocolate sauce to get the creamiest, chocolatey-est shake imaginable. The secret ingredient is just a pinch of salt. Feel free to double, triple, or quadruple this recipe if you’re feeding a crowd.
Do you have to use heavy cream?
Heavy cream does add undeniable creaminess, but you don’t have to use it. You can try half-and-half, whole milk, or your favorite vegan milk and still make a delicious milkshake (including the chocolate sauce!). If you do opt for something other than heavy cream, feel free to use your favorite store-bought whipped cream, or follow our recipe for homemade whipped cream.
What temperature should ice cream be for the best milkshake?
Finding the target temperature for the ice cream is key for achieving a milkshake that has the right thickness: not too thick and not too thin. For the best results, the ice cream should be firm but still scoopable. Keep the ice cream stored in the main part of your freezer to help avoid temperature fluctuations, which can lead to ice crystal formation and a weird texture.
Variations
Sometimes you want a little more than just chocolate. We totally feel that. This recipe is a perfect base for adding your favorite chocolate-adjacent flavors. You can even throw in a little whiskey like they did back in the day. Here are a few combos to get you started:
- Nutella + orange zest
- Peanut butter + frozen bananas
- Almond butter + toasted coconut flakes
- Ground cinnamon + cayenne pepper
What else can you top a chocolate milkshake with?
Anything your sweet tooth desires. Cookie crumbles, chocolate candies, rainbow sprinkles, chopped pecans, salty caramel, chopped strawberries…we could go on! If the toppings are extra chunky, have a spoon handy. Looking for more milkshake recipe ideas? We’ve got you covered!
semisweet chocolate chips
cold heavy cream, divided
granulated sugar
vanilla ice cream
kosher salt
Chocolate sprinkles, for garnish
- In a small heatproof bowl, microwave chips and 1/4 c. cream on High for 30 seconds. Stir until chips are melted and a glossy sauce forms.
- In a blender on high speed, blend granulated sugar and 1/2 c. cream until whipped cream forms, 1 to 2 minutes. Using a rubber spatula, transfer whipped cream to a small bowl.
- In blender on high speed (no need to wipe out), blend ice cream, salt, remaining 1/4 c. cream, and all but 2 tbsp. chocolate sauce until smooth but still thick, about 30 seconds.
- Divide milkshake between glasses. Top with whipped cream, reserved chocolate sauce, and sprinkles.
