Double Trouble Chocolate Shake
A thick, creamy double chocolate milkshake made with chocolate ice cream, cocoa-bloomed syrup, and malt for rich diner-style flavor.
Equipment
- Blender
- Measuring Cups
- Measuring Spoons
- Serving glasses
- Rubber Spatula
- Small Bowl
Ingredients
Main Ingredients
- 3 cups chocolate ice cream premium, slightly softened
- 1 cup chocolate milk very cold
- 2 tbsp dark chocolate syrup homemade or high quality
- 1 tbsp Dutch-process cocoa powder bloomed in syrup
- 1 tbsp malted milk powder optional, enhances body
- ½ tsp vanilla extract
- 1 pinch sea salt
Optional Toppings
- whipped cream
- dark chocolate shavings use microplane or peeler
- extra chocolate syrup for drizzling
Instructions
- Chill two milkshake glasses in the freezer for at least 10 minutes.
- In a small bowl, whisk cocoa powder into warm syrup until smooth. Let cool for 1 minute.
- In a blender, combine the chocolate ice cream, chocolate milk, bloomed cocoa-syrup, malt powder (if using), vanilla extract, and pinch of salt.
- Blend on high speed for 20–30 seconds, scraping down sides if needed, until thick and creamy.
- Pour into chilled glasses. Top with whipped cream, a drizzle of chocolate syrup, and chocolate shavings.
- Serve immediately with a straw and spoon.
Notes
To make it dairy-free, use plant-based chocolate ice cream and chocolate oat milk. Add 1/4 tsp xanthan gum to enhance thickness. Freeze leftovers in popsicle molds.
Nutrition
Calories: 555kcalCarbohydrates: 66gProtein: 12gFat: 29gSaturated Fat: 18gCholesterol: 85mgSodium: 210mgPotassium: 420mgFiber: 4gSugar: 48gVitamin A: 300IUVitamin C: 2mgCalcium: 260mgIron: 3mg
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