Thick Chocolate Milkshake with Whipped Cream
Inspired by techniques from America's Test Kitchen and Serious Eats.
Chocolate ice cream, very cold milk and chocolate syrup are blended in short bursts until thick and smooth, poured into frozen glasses and topped with softly whipped cream.
Always check the labels of the products you use.
Method
- 1
Chill the glasses. Freeze the glasses for 10 minutes so the shake stays thick.
- 2
Whip the cream. Whisk the cream with the icing sugar to soft peaks and keep it cold.
- 3
Decorate. Drizzle a little chocolate syrup inside the glasses if you like.
- 4
Blend. Blend the ice cream, milk and syrup in short bursts for 15-20 seconds, just until smooth.
- 5
Serve. Pour into the glasses, top with whipped cream and drink straight away.
Storage
Best drunk immediately. It does not keep; leftover shake can be frozen in ice-lolly moulds. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- 2 tall glasses
- blender
- whisk or electric hand mixer
- mixing bowl
- ice-cream scoop
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 629 kcal |
| Protein | 10.8 g |
| Carbohydrate | 74.1 g |
| of which sugars | 66.7 g |
| of which free sugars | 62.7 g |
| Fat | 35 g |
| of which saturates | 21.8 g |
| Fibre | 2.9 g |
| Salt | 0.5 g |
Protein per 100 kcal
1.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
