On a hot day, put the ice cream in the refrigerator for about 30 minutes instead. Heating the ice cream too fast can ruin the texture. This gentle method is best. Skip this step if using frozen yogurt.
Whole milk makes a richer shake, while low fat or skim milk is a healthier option. For an extremely rich milkshake, also blend in 1–2 tablespoons (15–30 mL) heavy whipping cream. Crushed ice will dilute your milkshake’s flavor. Use extra milk instead to thin the shake, and pop the milkshake in the freezer for a few minutes if it’s too runny.
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. If using this as your only chocolate ingredient, use approximately ¼ cup (60 mL) of chocolate. 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.
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] X Research source
Serve with a spoon or thick straw.
⅛ tsp (1 pinch) ground cinnamon ⅛ tsp (1 pinch) ground chiles ⅛ tsp (1 drop) vanilla extract
This pairs well with ½ teaspoon (2. 5 mL) almond extract.
Roughly crush one or two chocolate cookie or a small brownie into several pieces. Add toasted marshmallows, or even an entire small s’more. Purchase or make miniature donuts. Keep them mostly dry by placing them around a large straw. [5] X Research source
You may wish to replace some of the milk to avoid thinning the milkshake.
