American
Deep Chocolate Milkshake
A cooled Dutch-cocoa fudge base gives vanilla ice cream an intense, bittersweet chocolate identity without excess syrup, producing a thick shake with a clean cocoa finish.
2 servings · 10 minutes prep · 4 minutes cook
Ingredients
Cocoa Fudge Base
- 1/4 cup Dutch-process cocoa powder
- 3 tablespoons granulated sugar
- 1 cup whole milk, divided
- 2 ounces bittersweet chocolate, finely chopped
- a small pinch Diamond Crystal kosher salt
- 1/2 teaspoon vanilla extract
Blend
- 3 1/2 cups dense vanilla ice cream, firm but scoopable
Directions
Cook the Fudge Base
- Whisk the cocoa powder and sugar in a small saucepan. Gradually whisk in 1/2 cup of the milk, then add salt.
- Bring to a gentle simmer over medium-low heat and whisk for 1 minute. Remove from heat, add the chocolate, and stand for 1 minute before whisking smooth with the vanilla.
Chill the Chocolate
- Transfer the fudge base to a shallow bowl and refrigerate for 20 to 30 minutes, stirring every 5 minutes, until refrigerator-cold (40°F/4°C or below) but still fluid. Do not blend while any warmth remains.
- Freeze two serving glasses while the base chills. If making ahead, cover and refrigerate the base for up to 3 days.
Blend and Serve
- Pour the remaining 1/2 cup milk into the blender. Add all the cold fudge base and the ice cream. Pulse 5 times.
- Blend on medium for 12 to 18 seconds, stopping once the color is uniform and the surface folds slowly. Pour into chilled glasses and serve while the shake is thick enough to fold slowly around the straw.
Cool and Store the Fudge Base
- Transfer the cooked base to a clean shallow container, cool promptly, cover, and refrigerate within 2 hours at 40°F (4°C) or below. Use within 3 days; discard if mishandled or held warmer than 40°F.
