Chocolate Hand-scooped® Ice Cream Shake Recipe

Chill glass

Place the tall milkshake glass in the freezer for at least 10 minutes before assembling so the shake stays cold longer.

Remove the Chocolate Hand-Scooped® ice cream from the freezer 2–3 minutes before blending so it softens slightly and blends smoothly (do not let it melt).

Drizzle glass

Remove the chilled glass from the freezer. Using the 1 tablespoon chocolate syrup, drizzle it evenly along the inside walls of the glass to create decorative streaks. Set glass aside.

Combine ingredients

In a countertop blender add the 3 scoops (about 1 1/2 to 1 3/4 cups by volume) of Chocolate Hand-Scooped® ice cream, 1 cup whole milk, 2 tablespoons chocolate syrup, 1/2 teaspoon vanilla extract, 1 teaspoon granulated sugar (optional, for extra sweetness), and 4 oz of ice. The ice helps thicken and chill the shake without watering it down if blended quickly.

Blend

Secure the blender lid and blend on medium-high for 20–30 seconds. Pulse once or twice if needed to reach a smooth, slightly thick but drinkable consistency. Avoid over-blending which will make the shake runny. Aim for a texture that clings to a spoon but pours slowly.

Adjust

Stop the blender and taste. If the shake is too thick, add 1–2 tablespoons of milk and pulse 5–10 seconds. If it’s too thin, add an extra small scoop of ice cream and blend briefly.

Pour

Pour the shake slowly into the prepared drizzled glass, leaving about 1/2 inch of headspace for whipped cream.

Top

Generously pipe or spoon 1/2 cup whipped cream on top of the shake. Sprinkle 2 teaspoons chocolate shavings or sprinkles over the whipped cream. Place a maraschino cherry on top if desired.

Serve immediately with a thick straw and long spoon. Provide a napkin—the shake will be cold and possibly slightly drippy from the chocolate drizzle.