Chocolate Milkshake Recipe

Prepare glass

Chill a 16 oz (about 475 ml) milkshake glass in the freezer for 5–10 minutes. Run 1 tablespoon of chocolate syrup in a swirl around the inside of the chilled glass for presentation; set the glass aside in the freezer while you blend.

Make chocolate slurry

In a small bowl, whisk together the unsweetened cocoa powder, 1 teaspoon granulated sugar, and 1 tablespoon cold water until smooth and free of lumps. This helps the cocoa integrate without clumping.

Combine ingredients

In a blender, add 1.25 cups whole milk, 2.5 cups vanilla ice cream, the chocolate syrup (0.25 cup), the cocoa slurry, and 1/2 teaspoon vanilla extract. Secure the lid.

Blend

Blend on medium-high speed for 20–30 seconds, or until the mixture is smooth and thick but pourable. If the shake is too thick, add up to 2 tablespoons more milk and blend 5–10 seconds more; if too thin, add a small scoop of ice cream and pulse until desired thickness is reached.

Pour the milkshake into the prepared glass immediately, using a spoon to catch any foam if desired. Top with about 1/2 cup whipped cream, sprinkle 1 teaspoon chocolate shavings or sprinkles over the cream, and place 1 maraschino cherry on top. Drizzle extra chocolate syrup over the whipped cream if desired.

Serve with a wide straw and a long spoon. Best enjoyed immediately for thickest texture.