If using raw nuts, toast them in a dry skillet over medium heat for 3–4 minutes until fragrant and lightly browned. Let cool slightly, then roughly chop or crush so you have small pieces (about 1 tablespoon). Set aside.

If using chocolate chips or grated chocolate, measure and set aside for adding near the end so they remain slightly textural in the drink.

Make the Milk Crush

Blend Base

In a blender add 2 cups whole milk, 2 cups vanilla ice cream, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, and a pinch of salt. If you want a colder or thicker crush, add the 4 pieces of ice. Secure the lid and blend on medium-high until smooth and creamy, about 20–30 seconds.

Add Mix-Ins

Stop the blender and fold in the crushed toasted almonds and chocolate chips. Pulse 2–3 short times (or stir with a spoon) so the mix-ins distribute but maintain some texture rather than getting fully pulverized.

Serve & Garnish

Pour the milk crush into two chilled 12–16 oz glasses (serves 2). Top each with 1 tablespoon whipped cream. Sprinkle the chocolate shavings or dust with cocoa powder over the whipped cream. Optionally garnish with an extra pinch of crushed nuts on top.

Serve immediately with a straw and a long spoon to enjoy the crunchy bits.