Name: Chocolate Milkshake
Prep time: 5 min
Total time: 5 min
Cuisine: American
Ingredients: 3 scoops chocolate ice cream; 1/2 cup whole milk (or any milk of choice); 2 tablespoons chocolate syrup; Optional: whipped cream, chocolate shavings, sprinkles, or cherry for topping

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A Chocolate Milkshake is the ultimate classic treat—thick, creamy, and full of rich chocolate flavor. I blend ice cream, milk, and chocolate syrup until smooth and frosty, then pour it into a tall glass for the perfect sweet sip. It’s a simple indulgence that never goes out of style.

Why You’ll Love This Recipe

I love this chocolate milkshake because it’s quick, easy, and always hits the spot. It only takes a few ingredients and a couple of minutes to make, but it tastes just like something I’d get from a diner or dessert shop. I can make it thick or thin, extra chocolatey, or even dress it up with toppings when I want to treat myself. It’s a fun way to cool down or end a meal with something sweet and satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chocolate ice cream
Whole milk (or any milk of choice)
Chocolate syrup
Optional: whipped cream, chocolate shavings, sprinkles, or a cherry for topping

Directions

I add the chocolate ice cream, milk, and chocolate syrup to a blender.
I blend until everything is smooth and creamy. I stop and scrape down the sides if needed.
I pour the milkshake into a tall glass.
If I’m feeling fancy, I top it with whipped cream, a drizzle of chocolate syrup, or a few chocolate curls.
I serve it right away with a straw or spoon.

Servings and timing

This recipe makes 1 large or 2 small servings. It takes about 5 minutes from start to finish—just blend and enjoy.

Variations

Sometimes I use vanilla or coffee ice cream with chocolate syrup for a twist. I’ve also added a spoonful of peanut butter or Nutella to the blender for extra flavor. If I want a thicker shake, I use less milk or freeze the glass ahead of time. For a dairy-free version, I use plant-based milk and ice cream, and it turns out just as creamy.

Storage/Reheating

Milkshakes are best served fresh, but if I need to make it ahead, I freeze it in a cup for up to an hour. When I’m ready, I stir or blend it again for the right consistency. I don’t recommend reheating—this one’s meant to be cold and frosty.

FAQs

What’s the best ratio of ice cream to milk?

I usually go with about 3 scoops of ice cream to ½ cup of milk for a nice, thick shake. I adjust depending on how thick I want it.

Can I make it without chocolate syrup?

Yes, I sometimes blend cocoa powder and a little sugar with the milk before adding the ice cream. It gives a rich chocolate flavor without the syrup.

How do I make it thicker?

I use more ice cream and less milk, or I even add a couple of ice cubes while blending. Chilling the glass beforehand helps too.

Can I use a hand blender or food processor?

Yes, I’ve made it with a hand blender in a tall cup or with a food processor in a pinch. It still turns out smooth and creamy.

Is it okay to add mix-ins?

Definitely. I sometimes toss in chocolate chips, cookie chunks, or a swirl of caramel for extra texture and flavor.

Conclusion

A Chocolate Milkshake is one of those desserts I can always count on. It’s quick, creamy, and full of rich flavor that satisfies any sweet tooth. Whether I keep it simple or load it up with toppings, it’s a treat that always brings a smile—and I never need a special occasion to enjoy one.