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.

How Can I Thicken a Milkshake? If you like a very thick, eat-with-a-spoon kind of milkshake, remember to: Add ice when blending the ingredients. Always use full-fat ingredients.

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.

If you have a high quality blender like the ones at starbucks, adding some ice will help thicken it. Another way is to add bananas, preferably frozen ones. 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.

Tips and Tricks for Making the BEST Milkshake

We've found that a 5:1 ratio of ice cream to milk has the perfect texture, but feel free to make it 4:1 if you like your milkshakes a little thinner. Soften your ice cream first.

You should never add ice to a milkshake. The last thing you want to do is dilute the rich creaminess of the milk and ice cream combo with frozen water. Save the ice for smoothies.

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.

Why are McDonald's milkshakes so thick and creamy when you compare it to other chains like Burger King or Wendy's? Probably due to better or more carageenan, xanthan gum, or other cheap “processed food” thickening agents.

To ensure your thickshake doesn't turn into a watery, flavourless beverage, you need to use a bulk ice cream that has at least 10% fat – because the more fat, the thicker the drink.

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.

What are the 4Ps of milkshake? ›

The 4Ps make up a typical marketing mix - Price, Product, Promotion and Place.

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.

The addition of ice works so well because it adds texture to a shake beyond the standard, creamy ingredients. It's essentially a way to thicken up a shake and add oomph beyond the standard milk. If you're a fan of smooth and thin shakes, however, you can forgo the ice.

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.

Speaking of mix-ins, whether you simply top with sprinkles, whipped cream, or caramel sauce, you can never go wrong whichever way you go when dressing up your milkshake. Make a chocolate-covered strawberry-inspired strawberry milkshake by drizzling hot fudge into your glass before pouring in your shake.