Vanilla Ice Cream Chocolate Milkshake

Introduction

With 3 cups of vanilla ice cream, chocolate milk, chocolate powder, and blended chocolate, you get a thick milkshake that drinks more like a dessert than a beverage. You can make it in about 5 minutes, and the second blending adjustment lets you control whether it stays spoon-thick or turns more sippable.

Recipe Details

• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Servings: 2

Ingredients

• 3 cups vanilla ice cream
• 1 cup chocolate milk
• 2-3 heaping tablespoons chocolate powder
• 2 medium-sized chocolates

Instructions

1. Pour all ingredients into the blender and blend until well mixed.
2. Adjust the consistency as desired with ice cream and chocolate milk.
3. Stir in crushed Oreo cookies if desired.

Variations

• Replace the vanilla ice cream with chocolate ice cream for a darker color and a stronger chocolate flavor.
• Swap the chocolate milk for regular milk if you want the chocolate powder and chocolates to stand out more and the shake to taste less sweet.
• Use dark chocolate for the 2 medium-sized chocolates if you want a less sweet finish and a more pronounced cocoa bitterness.
• Skip the crushed Oreo cookies in the last step for a smoother texture, or add them if you want small cookie pieces and extra crunch.

Tips for Success

• Start with firm vanilla ice cream so the shake stays thick during blending.
• Break the 2 medium-sized chocolates into smaller pieces before adding them to the blender if your blender struggles with larger chunks.
• Check the consistency right after the first blend; a small amount of extra chocolate milk can thin it quickly.
• If chocolate powder sticks to the sides of the blender, stop and scrape it down before blending again so the flavor stays even.
• Stir in crushed Oreo cookies after blending, as written, so they stay in pieces instead of disappearing into the shake.

Storage and Reheating

Store leftovers in an airtight jar or container in the fridge for up to 1 day. The shake will separate and lose some thickness, so it is best served immediately.

For longer storage, freeze it in a freezer-safe airtight container for up to 1 week. Let it sit at room temperature for 10 to 15 minutes, then reblend with a small splash of chocolate milk to restore the texture.

Do not reheat this recipe. If you need to bring it back after chilling or freezing, blend or stir it until smooth and serve cold.

FAQ

Can you use regular milk instead of chocolate milk?

You can. The milkshake will taste less sweet and slightly less chocolate-forward.

How do you make the milkshake thicker or thinner?

Use the second instruction as your guide: add more ice cream to thicken it or more chocolate milk to thin it.

Do you need to chop the chocolates before blending?

You do not have to, but smaller pieces blend faster and more evenly in a standard home blender.

Can you make this dairy-free?

You can use dairy-free vanilla ice cream and a plant-based chocolate milk. Start with less milk than listed and adjust, since some dairy-free frozen desserts blend thinner.