2 Scoops Recipe
Make 2 Scoops Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Milk & Cream
Ice Cream (Scoops)
Flavor & Sweetener
Mix-ins & Toppings
Method
Prepare Base & Chill
- 1
Combine dairy
In a measuring cup or small pitcher, combine 1 cup whole milk and 1 cup heavy cream. Add 1 tsp vanilla extract and 1 tablespoon granulated sugar. Stir until sugar dissolves. Chill in the refrigerator for 5–10 minutes if not already cold.
- 2
Optional: thin base
If you prefer a thinner shake consistency, reserve 2–3 tablespoons of the dairy mixture to add later; otherwise use full amount when blending.
Assemble & Blend
- 3
Add scoops to blender
Place 2 scoops vanilla ice cream and 2 scoops chocolate ice cream into a blender.
- 4
Add dairy and ice
Pour the chilled milk-cream mixture over the ice cream. Add 4 ice cubes for a thicker, colder texture and 2 tablespoons chocolate syrup for extra flavor.
- 5
Blend to texture
Pulse on low once to break up large pieces, then blend on medium-high for 10–20 seconds until smooth and creamy but still thick. Stop and scrape down the sides with a spatula if necessary. If mixture is too thick, add the reserved dairy 1 tablespoon at a time until desired pourable shake consistency is reached.
Serve & Garnish
- 6
Prepare glasses
Drizzle 1 tablespoon chocolate syrup around the inside of two tall glasses (about 2 tsp per glass) if desired.
- 7
Divide shake
Pour the blended shake evenly into the two prepared glasses—this yields two servings (one scoop pair per serving).
- 8
Top and finish
Top each glass with 1 tablespoon whipped cream, sprinkle 1 tablespoon crushed toasted almonds over the whipped cream, and place one maraschino cherry on top of each. Serve immediately with a straw and long spoon.