Simple Chocolate Milkshake

Hi everyone! It’s been a little too long since my last post. Life has been full this past week or so – full of good things.

My sister Maren graduated from Seattle Pacific University (my old school!) with a Masters of Education.

That is my other sister Halley on the left, and me on the right. Congrats to Maren and all the other grads out there!

In the midst of celebrating her graduation as well as my mom’s birthday and Father’s day, I found time to soak in a little sunshine while it lasted…

…and indulge in Theo Chocolate/Scout Mint ice cream from Molly Moon’s.

I also took some time to experiment with homemade milkshakes. One thing I’ve struggled with is making my milkshakes nice and thick. I used to just keep on adding ice cream, but then they became too sweet.

I decided to officially get to the bottom of this mystery, and spent some time researching as well as experimenting. I’m so happy to report that the final result was a smooth, dreamy, and totally thick milkshake.

Here’s a roundup of the tips I found, and a recipe for a basic chocolate milkshake. (Feel free to customize and have fun with it, but remember that the ingredients you add may affect the texture.)

Tips for a Thick Milkshake

1.   Make sure your ice cream is good and frozen. If it’s even a little soft or soupy, then your milkshake will be too.

2.   Don’t add too much milk.

3.   Blend on low and only until milkshake is smooth.

4.   If needed, put the milkshake in the freezer for 15-20 minutes after blending.

5.  Use premium ice cream. This is the step that made a huge difference for me. The cheap stuff often contains artificial thickeners, and it just doesn’t blend well. A good rule of thumb is to go for the ice cream sold in a pint-sized container.

To keep things simple while I focused on the texture, I made a basic chocolate milkshake. In the end, it reminded me a little bit of a Frosty from Wendy’s.

Here is the recipe – happy blending!

Simple Chocolate Milkshake

Makes 1 large or two small servings

2 cups (or about 1 pint) premium chocolate ice cream (I used Häagen-Dazs)
2-3 tablespoons chocolate syrup
1/4 – 3/4 cup milk

Add ice cream, 2 tablespoons syrup, and 1/4 cup milk to blender. Blend just until smooth. Taste and add more syrup if needed. If shake is too thick, gradually add milk until it reaches the consistency you like. Enjoy!


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