- Prep
- 5 min
- Cook
- 0 min
- Total
- 5 min
- Serves
- 2
Ingredients
What you’ll need — tap to tick off as you go
- 60 g
- 180 ml
- 300 g
- 1 tbsp
- 1 tbsp
- 60 g
- 10 g
Process
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Melt the dark chocolate gently in a heatproof bowl set over a pan of simmering water, or in short bursts in the microwave, until smooth. Let it cool for 2 minutes.
In a blender, combine the melted chocolate, cold whole milk, vanilla ice cream, unsweetened cocoa powder, and sugar (if using).
Blend on high speed for 20–30 seconds, until completely smooth and thick. If it is too thick to pour, add cold milk 1 tablespoon at a time and blend briefly.
Pour into two chilled glasses. Top with whipped cream and chocolate shavings, if desired. Serve immediately with a straw or spoon.
Kitchen notes
Kitchen notes
- The most common mistake is using warm melted chocolate straight from the bowl; it can seize or melt the ice cream too quickly, making the shake thin. Let it cool for 2 minutes before blending.
- For a thicker shake, use ice cream that is firm but scoopable, not rock-hard. If it is too hard, let it sit at room temperature for 5 minutes before blending.
- Blend just until smooth. Over-blending will warm the shake and make it runny. If you want an extra-thick texture, add 1-2 ice cubes and blend for 5 seconds.
- Chill your glasses in the freezer for 10 minutes before pouring; this keeps the shake frosty for longer.
Substitutions
- whole milk→oat milk or almond milk for a dairy-free version
- vanilla ice cream→chocolate ice cream or dairy-free ice cream
- dark chocolate→semi-sweet chocolate chips (melted)
- sugar→honey or maple syrup
Storage & reheating
This milkshake is best enjoyed immediately. If you must store it, pour it into an airtight container and keep it in the freezer for up to 1 day. To serve, let it soften at room temperature for 5-10 minutes, then stir well or re-blend with a splash of milk. Do not store in the refrigerator, as it will separate and become watery.
FAQ
The questions we get asked most
Why did my chocolate milkshake turn out thin?
Thin milkshakes usually happen when the ice cream is too soft or melted, or when you add too much milk. Use firm ice cream and add milk sparingly. Also, avoid over-blending, which warms the mixture.
Can I make this chocolate milkshake without ice cream?
Yes, you can substitute frozen banana chunks or frozen yogurt for the ice cream. Use about 2 frozen bananas and 200 ml milk, and blend until smooth. The texture will be slightly different but still thick and creamy.
How do I make a dairy-free chocolate milkshake?
Use dairy-free ice cream (such as coconut or almond milk based) and replace the whole milk with oat, almond, or coconut milk. Make sure your dark chocolate is dairy-free, as some brands contain milk solids.
Can I prepare this milkshake ahead of time?
It is best fresh, but you can blend it and store it in the freezer for up to 1 day. Let it soften slightly, then re-blend with a little milk before serving. Do not refrigerate, as it will separate.
Why is my milkshake not chocolatey enough?
The chocolate flavor depends on the cocoa content of your chocolate and cocoa powder. Use dark chocolate with at least 60% cocoa and add the optional cocoa powder. If it still lacks depth, add another tablespoon of cocoa powder and a pinch of salt.
Can I use chocolate syrup instead of melted chocolate?
Yes, you can use 3 tablespoons of chocolate syrup in place of the melted chocolate. Reduce or omit the sugar, as syrup is already sweet. The flavor will be milder but still delicious.
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