✔ Updated · fixed shake ratio, calories + topping ideas
My chocolate milkshake with ice cream is thick enough for a spoon, made with just chocolate ice cream, a little milk and chocolate syrup. Stripe the glass with syrup and pile on toppings for a fun milk bar-style treat.
At a glance
The one tip that matters: The ratio is about 4 parts ice cream to 1 part milk. More milk makes a thin shake; more ice cream makes one you can eat with a spoon.
Why You'll Love This Chocolate Milkshake
- Truly thick, thanks to a high ice cream to milk ratio.
- Three ingredients for the shake itself, ready in minutes.
- Party-worthy toppings, from marshmallows to cookies and popcorn, all optional.
What You Need
Exact amounts are in the recipe card below.
- Chocolate ice cream: the base and most of the flavor. Full-fat ice cream gives the thickest shake.
- Cold milk: just enough to help it blend. Whole milk is creamiest.
- Chocolate syrup: blended in for extra chocolate and drizzled inside the glass.
- Toppings: whipped cream and marshmallows, plus optional cookies, wafers, popcorn and hazelnuts.
Milkshake Ratio: Milk to Ice Cream
The amount of milk decides the texture. Use this guide per shake, with about 1 1/2 cups of ice cream.
| Texture | Milk per shake | Best for |
|---|---|---|
| Spoonably thick | 1/4 cup | Loaded shakes with heavy toppings |
| Thick (this recipe) | 6 tablespoons | Classic diner-style shakes through a wide straw |
| Drinkable | 1/2 to 2/3 cup | Thin straws and quick sipping |
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Get the ratio right. Use about 1 1/2 cups of ice cream and 6 tablespoons of milk per shake. That’s what keeps it thick enough to pass Max’s test: the straw has to stand up on its own.
- Soften, don't melt. Five minutes on the counter makes the ice cream easy to blend without adding extra milk.
- Blend briefly on low. The blender motor warms the shake, so stop as soon as it is smooth.
- Chill the glasses. A frozen glass keeps the syrup stripes in place and the shake cold longer.
- Add toppings last. Heavy toppings sink into a thin shake, so pile them on just before serving.
Chocolate Milkshake with Ice Cream
2
servings10
minutes0
minutes660
kcal10
minutesA thick, extra-chocolatey milkshake made by blending chocolate ice cream with a little cold milk and chocolate syrup, poured into syrup-striped glasses and topped with whipped cream, marshmallows and optional cookies, wafers and popcorn.
Ingredients
- For the Milkshake
3 cups chocolate ice cream, slightly softened
3/4 cup cold whole milk
1/4 cup chocolate syrup, divided
- For the Topping
1/2 cup whipped cream
1/2 cup mini marshmallows
2 chocolate chip cookies (optional)
2 wafer cookies or waffle cone pieces (optional)
1/2 cup sweet or caramel popcorn (optional)
2 tablespoons chopped toasted hazelnuts (optional)
Directions
- Put two tall glasses or mason jars in the freezer for 10 minutes, and let the ice cream sit on the counter for about 5 minutes to soften slightly.
- Drizzle about 1 tablespoon of the chocolate syrup around the inside of each chilled glass, turning the glass so the syrup runs down the sides in stripes.
- Add the chocolate ice cream, cold milk and the remaining 2 tablespoons of chocolate syrup to a blender.
- Blend on low for 20 to 30 seconds, just until smooth and thick. Add a splash more milk if it is too thick to pour; do not over-blend or it will turn thin.
- Pour into the prepared glasses. Top with whipped cream and marshmallows, then add cookies, wafers, popcorn and hazelnuts if you like. Serve right away with straws and long spoons.
Notes
- Serve in a glass mason jar for maximum effect and presentation.
Like this recipe?
Follow us @recipefairy on Pinterest
Chocolate Milkshake Variations
- Brownie shake: blend in a small brownie, or crumble one on top.
- Strawberry shake: use vanilla ice cream and 1 cup of frozen strawberries instead of the chocolate syrup.
- Peanut butter chocolate: add 2 tablespoons of creamy peanut butter before blending.
- Mocha: add 1 to 2 ounces of cooled espresso.
See Also: Other Great Milkshake Recipes
Other Great Recipes
Burger King Hershey’s Sundae Pie: Indulge in the homemade version of this fast-food favorite, featuring a crunchy chocolate crust and creamy cocoa filling.
Apple Crisp Recipe Without Oats: Discover a unique twist on a classic dessert with a buttery, crumbly topping and spiced, tender apples.
Canned Apple Pie Filling Recipe: Perfect for preserving the fall harvest, this recipe yields rich, spiced filling ideal for homemade pies all year round.
Harry Potter Butterbeer Recipe: A magical treat for Harry Potter fans, this recipe brings the wizarding world’s famous drink to your home.
Bailey’s Chocolate Mousse: Savor the decadence of this easy-to-make dessert, blending Irish cream with rich chocolate.
Dr Pepper Vanilla Float Recipe: A simple yet irresistible treat, perfect for weekends or any time you crave something sweet.
Starbucks Whipped Cream: Recreate Starbucks’ famous whipped cream at home with this simple two-ingredient recipe.
Frequently Asked Questions
How do you make a milkshake with ice cream?
Blend about 1 1/2 cups of ice cream with 6 tablespoons of cold milk per shake on low for 20 to 30 seconds, just until smooth. Add flavorings such as chocolate syrup before blending, pour into a chilled glass and top with whipped cream. Serve immediately.
How do I make my milkshake thicker?
Use less milk and more ice cream, soften the ice cream slightly instead of letting it melt, and blend only until smooth. Full-fat ice cream makes a thicker shake than light ice cream. If it is still thin, add another scoop and pulse briefly.
Can I use vanilla ice cream for a chocolate milkshake?
Yes. Blend vanilla ice cream with milk and 3 to 4 tablespoons of chocolate syrup, or 2 tablespoons of unsweetened cocoa powder plus a tablespoon of sugar. Chocolate ice cream gives a deeper chocolate flavor, but vanilla works well.
Can I make a milkshake without a blender?
Yes. Let the ice cream soften for 10 minutes, then whisk it hard with the milk and syrup in a large bowl, or shake everything in a tightly sealed jar for about a minute. The texture is slightly less smooth but still thick and creamy.
Can I make a milkshake ahead of time?
Milkshakes are best served right away, and in our house they never last long anyway. If needed, pour the blended shake into a freezer-safe cup and freeze for up to 30 minutes, then stir before serving. Longer than that and it freezes solid, so add toppings only at the last minute.
