The Best Chocolate Milkshake Recipe (2024)

FAQs

What is the secret of a good milkshake? ›

Layer the ingredients in a blender in this order: 2/3 cup milk, flavor boost if using, and softened ice cream. Don't put in any mix-ins yet! Blend the milkshake. Starting on the lowest speed and working your way up to medium speed, blend until the milkshake is smooth and pourable, about 1 minute.

1 cup ice cream to 1/4 cup milk is a great ratio. Blend the shake. In a blender, combine the milk and ice cream and blend until smooth. Add any your mix-ins and blend them in to your desired consistency.

There are a few different ways that I like to make my thick milkshakes. One way is to use a higher ratio of ice cream to milk. This will make the shake thicker and more dense. Another way is to add in some additional ingredients like bananas or avocados.

Generally speaking, one scoop of ice cream is about 1/2 cup. We found ratios ranging from 1/4 cup of milk to as much as 3/4 cup milk for every three scoops (or 1-1/2 cups) of ice cream. Baking Mischief is on the thinner end; they call for adding 1/2 to 3/4 cup of milk to 1-1/2 cups of ice cream.

There are powders you can add that will thicken a shake but ice and frozen bananas are my preferred methods if you don't want to use lots of ice cream. If you are not adding ice or bananas, don't over-blend the shake or you will turn the ice cream back into cream!

The Best Ice Cream

In most cases, stick with vanilla ice cream to avoid a milkshake that's too sweet. Even if you're making a chocolate, strawberry, or some other flavor of shake, vanilla ice cream is like the blank canvas that allows you to get the flavor just right.

Great question. Our shakes contain milk from our reduced-fat soft serve, which makes them thick and creamy.

If your ice cream to liquid ratio is spot on, you may be blending your milkshake too long. Overmixing can introduce too much heat into the mixture and cause ice cream to start melting.

Too much milk can leave the shake overly thick, resembling something closer to ice cream instead. On the flip side, not using enough milk can result in a shake that has little to no consistency, akin to a kind of sugary syrup. In order to try and find the right amount, pour the milk into the blender bit by bit.

How were old fashioned milkshakes made? ›

Before the widespread availability of electric blenders, milkshake-type drinks were more like eggnog, or they were a hand-shaken mixture of crushed ice and milk, sugar, and flavorings. Hamilton Beach introduced its Cyclone Drink Mixer in 1910, and it was widely used in soda fountains.

McDonald's milkshakes are made with a soft-serve ice cream mix, which consists of dairy, sugar, and a "proprietary blend of ingredients." A specialized machine is used to incorporate air, giving the blend a creamy and thick consistency without the need for much real dairy.

A DQ milkshake is a creamy cool drink made by blending our famous soft serve, milk, and additional flavorings. A Dairy Queen malt is sweeter, has a thicker consistency, and is made with the malted milk powder, milk, soft serve, and additional flavors.

Raw eggs are quite nutritious, and don't really add any flavour to the milkshake. What they do add is a delicious creaminess and frothiness. Having said that, the egg is totally optional so if you are queasy about the idea, or worried about salmonella poisoning, just leave it out.

Tips: How to Make the Best Thick Milkshake

If you accidentally add too much milk, add some softened ice cream to the blender to thicken the shake. Never add ice, which will water down the milkshake and make it thin.