📝 About This Recipe
Transport yourself to a classic 1950s American diner with this ultra-thick, velvety chocolate masterpiece. This shake achieves the perfect balance between premium Dutch-processed cocoa and rich, high-butterfat vanilla bean ice cream for a profile that is deeply nostalgic yet sophisticated. It is the gold standard of fast-food desserts, offering a frosty, spoonable texture that melts into a silky smooth finish.
🥗 Ingredients
The Shake Base
- 3 large scoops Premium Vanilla Bean Ice Cream (high-quality, full-fat)
- 2 tablespoons Dutch-Process Cocoa Powder (sifted to remove lumps)
- 1/2 cup Whole Milk (very cold)
- 3 tablespoons Chocolate Syrup (plus extra for drizzling the glass)
- 1 tablespoon Malted Milk Powder (for that authentic diner 'malt' depth)
- 1/2 teaspoon Pure Vanilla Extract (to enhance the chocolate notes)
- 1 pinch Fine Sea Salt (to balance the sweetness)
The Toppings
- 1/2 cup Heavy Whipping Cream (whipped to stiff peaks)
- 1 tablespoon Dark Chocolate Shavings (use a vegetable peeler on a chocolate bar)
- 2 pieces Maraschino Cherries (with stems attached)
- 1 teaspoon Mini Chocolate Chips (for added crunch)
👨🍳 Instructions
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1
Place two tall milkshake glasses or pint glasses in the freezer at least 15 minutes before starting to ensure the shake stays frosty during assembly.
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2
Remove the vanilla bean ice cream from the freezer and let it sit on the counter for 3-5 minutes; slightly softened ice cream blends more smoothly without requiring excess milk.
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3
In a small bowl, whisk together the sifted Dutch-process cocoa powder and the cold whole milk until the cocoa is mostly dissolved into a dark slurry.
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4
Pour the milk and cocoa mixture into the base of a high-speed blender.
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5
Add the malted milk powder, chocolate syrup, vanilla extract, and the pinch of sea salt to the blender.
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6
Add the 3 large scoops of ice cream on top of the liquid ingredients; placing solids last helps the blades engage more effectively.
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7
Pulse the blender 5-8 times rather than running it continuously. This breaks down the ice cream while maintaining a thick, 'stand-up' consistency.
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8
Check the consistency with a spoon. If it is too thick to move, add 1 tablespoon of milk at a time and pulse again briefly.
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9
Remove the chilled glasses from the freezer. Tilt each glass and drizzle extra chocolate syrup around the inside walls while rotating the glass to create a marble effect.
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10
Pour the blended milkshake into the prepared glasses, leaving about an inch of space at the top for toppings.
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11
Pipe or dollop a generous amount of freshly whipped cream onto the center of the shake.
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12
Garnish with dark chocolate shavings, mini chocolate chips, and place a maraschino cherry right on the peak of the cream.
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13
Serve immediately with a wide-diameter straw and a long-handled spoon.
💡 Chef's Tips
Always use full-fat dairy for the creamiest mouthfeel; low-fat versions will result in an icy texture. Avoid adding ice to the blender as it dilutes the rich chocolate flavor and creates a grainy consistency. For a deeper flavor, use a mixture of chocolate and vanilla ice cream instead of just vanilla. If your blender is struggling, use a tamper to push the ice cream toward the blades instead of adding more liquid. Sift your cocoa powder; it is notoriously clump-prone and nobody wants a dry pocket of powder in their shake.
🍽️ Serving Suggestions
Pair with a side of salty, hot French fries for the ultimate sweet-and-salty fast food experience. Serve alongside a classic smash burger with pickles and onions. For an adult version, add 1 shot of bourbon or coffee liqueur before blending. Place the glass on a small saucer with a decorative napkin to catch any drips from the whipped cream. Accompany with a crisp glass of ice water to cleanse the palate between rich sips.