📝 About This Recipe
This isn't just a drink; it's a decadent journey into the heart of cocoa, blending the nostalgic charm of an American diner with the refined techniques of a French chocolatier. By utilizing a dual-chocolate approach—rich cocoa powder and melted semi-sweet chips—we achieve a depth of flavor that standard syrups simply cannot match. The result is a thick, velvety masterpiece that balances creamy premium vanilla bean ice cream with a sophisticated dark chocolate punch.
🥗 Ingredients
The Chocolate Base
- 1/4 cups Semi-sweet chocolate chips (high quality, at least 60% cacao)
- 1 tablespoon Dutch-process cocoa powder (sifted to remove lumps)
- 1/4 cups Whole milk (used to melt the chocolate)
The Shake Body
- 3 cups Premium vanilla bean ice cream (slightly softened for 5 minutes)
- 1/2 cups Whole milk (cold from the refrigerator)
- 1/2 teaspoon Pure vanilla extract (to enhance the chocolate notes)
- 1 pinch Fine sea salt (essential for balancing sweetness)
- 1 tablespoon Malted milk powder (optional, for an old-fashioned depth)
Garnish & Presentation
- 1/2 cups Heavy whipping cream (cold)
- 1 tablespoon Powdered sugar (for the whipped cream)
- 1 piece Dark chocolate bar (for shaving over the top)
- 2 tablespoons Chocolate syrup (to drizzle inside the glass)
- 2 pieces Maraschino cherries (with stems)
👨🍳 Instructions
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1
Place two tall milkshake glasses in the freezer at least 15 minutes before starting to ensure your shake stays frosty.
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2
In a small microwave-safe bowl, combine 1/4 cup semi-sweet chocolate chips and 1/4 cup whole milk.
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3
Heat the chocolate and milk in 20-second intervals, stirring in between, until the chocolate is completely melted and glossy.
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4
Whisk in the Dutch-process cocoa powder and sea salt into the warm chocolate mixture until smooth; let this 'ganache' cool to room temperature.
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5
While the chocolate cools, prepare the whipped cream by beating the heavy whipping cream and powdered sugar in a chilled bowl until stiff peaks form.
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6
Remove your ice cream from the freezer and let it sit on the counter for about 5 minutes; this makes for a smoother blend without needing excess milk.
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7
In a high-powered blender, add the 1/2 cup cold whole milk, vanilla extract, and the cooled chocolate ganache mixture.
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8
Add 3 generous cups of vanilla bean ice cream and the malted milk powder to the blender.
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9
Pulse the blender 5-8 times rather than running it continuously. This breaks up the ice cream while maintaining a thick, spoonable consistency.
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10
Check the thickness; if it's too thick, add a tablespoon of milk. If it's too thin, add another scoop of ice cream and pulse once more.
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11
Take the chilled glasses from the freezer and decoratively drizzle chocolate syrup down the inside walls of the glasses while rotating them.
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12
Pour the milkshake carefully into the glasses, leaving about an inch of space at the top for toppings.
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13
Pipe or dollop a generous amount of the homemade whipped cream onto each shake.
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14
Use a vegetable peeler or grater to create delicate dark chocolate shavings over the whipped cream.
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15
Top with a maraschino cherry and serve immediately with a wide-diameter straw and a long spoon.
💡 Chef's Tips
Always use full-fat whole milk and premium ice cream; the higher fat content is what creates that signature creamy mouthfeel. Avoid using ice cubes in your shake as they will water down the intense chocolate flavor and ruin the texture. If you want a 'Double Chocolate' version, use chocolate ice cream instead of vanilla bean, though vanilla provides a better canvas for the ganache. To make it extra thick, freeze your milk into ice cube trays before blending. Always pulse your blender to avoid over-incorporating air, which can make the shake too frothy and thin.
🍽️ Serving Suggestions
Serve alongside a plate of warm, salty French fries for the ultimate sweet-and-salty flavor contrast. Pair with a classic toasted sourdough grilled cheese sandwich for a nostalgic comfort meal. For an adult twist, add a shot of bourbon or coffee liqueur into the blender during step 8. Accompany with a side of fresh strawberries or raspberries to cut through the richness of the chocolate. Serve in a chilled vintage soda fountain glass with a side of extra whipped cream for dipping.