Wednesday, April 17, 2013

Chocolate Milkshake (2)

As promised, here is my second version of the Chocolate Milkshake. This version uses chocolate ice cream instead of vanilla ice cream. Everything is almost the same with a little tweaks here and there. Because there can be times when the leftover ice cream is not always vanilla. The only thing to keep in mind is to strike the right balance between the chocolate and the vanilla flavour.


For four
  • Chocolate ice cream – 2 cups
  • Chilled whole milk – 4 cups (see tip)
  • Chocolate syrup – 3-5 tablespoons
  • Vanilla essence – 4-6 drops

  1. Pour the ice cream and the milk in a blender.
  2. Add 3 tablespoons of chocolate syrup & vanilla essence and blend well.
  3. Taste and add more chocolate syrup, if necessary.
  4. Blend until it develops a frothy texture.
  5. Serve  chilled.
  1. Ideally, the proportion to use ice cream and milk is in 1:2 ratio.
  2. You can experiment with the proportion, however, depending on how runny or thick you want your milkshake to be.
  3. Suggested garnishing: spray cream over the top, sprinkle chocolate bits or cocoa powder on top or drizzle the inner wall of the glass with chocolate syrup before serving ... the possibilities are endless!
There. I hope you enjoy the milkshake and beat the terrible tropical heat with it :)

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Would you try it? :)


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