How to Make a Chocolate Milkshake; Method 1

Ingredients

Milk, ¼ cup (60 mL) to 1 cup (240 mL), based on the desired thickness

Two large scoops of Chocolate or vanilla ice cream of Lazza ice creams (Preferably Lazza as it is more tasty and healthy according to my experience)

Chocolate (few bars), or chocolate syrup

Whipped cream (optional)

Step 1

Fix a tall glass in the freezer. If you are using a glass which is frozen enough will keep your shake frosty for a long time. You can do that while you are setting up the ingredients.

Step 2

Let the ice cream soften. Using ice cream straight from the freezer can make your milkshake taste dilute, thin, or icy. You’ll have much better results if you leave the ice cream out on the counter for about ten minutes, until it’s soft and just beginning to melt around the edges.

Avoid this step if using frozen yoghurt.

Step 3

Add two large scoops of the softened ice cream or frozen yoghurt to a blender. Add ¼ cup (60 mL) milk for a thick milkshake or up to a full cup (240 mL) if you prefer a thinner drink.

Whole milk makes a richer shake, while low fat or skim milk is a healthier option.

For an extremely rich milkshake, blend in 1–2 tablespoons (15–30 mL) heavy whipping cream.

Step 4

Add chocolate if necessary. If you used vanilla ice cream, or you want to enhance the chocolate flavour, add one of these ingredients:

2 tablespoons (30 mL) chocolate syrup, blended for another 10–30 seconds. Use up to 4 tablespoons (60 mL) if using vanilla ice cream.

Melt a few squares of chocolate or a handful of chocolate chips in a double boiler, or zap in the microwave for 10 seconds at a time, stirring in between zaps. 2 tablespoons (30 mL) cocoa powder will add flavor to an already-chocolatey shake, but may not be strong enough to use as the only chocolate ingredient.

Step 5

Blend or whisk together. This is easiest with a blender, milkshake maker, or stick blender, on a low setting. If you don’t have one of these, burn off some calories in advance with a sturdy whisk.

Semi-frozen ice cream is easiest to blend with a series of short pulses, or with a sturdy fork instead of a whisk. If it still won’t blend, mash it against the sides with a rubber spatula or flat spoon and try again.[3]

Step 6

Serve in a cold glass. Taste before you pour it into the glass, so you have the option to blend in more milk (thinner) or more ice cream (thickener). Optionally, top with a dollop of whipping cream, and/or a sprinkle of chocolate shavings, or check out the wilder variations below.

Serve with a spoon or thick straw.

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