Sweets and drinksDrinksEurope and North AmericaAbout 5 minutes
A chocolate milkshake means blending chocolate ice cream with milk and chocolate syrup into a thick smooth shake. A good glass is thick enough to pull up a straw while the cocoa still comes through clearly. The hardest part is the amount of ice, since too much of it, or too long in the blender, thins the glass out.
Blend short, about 20 to 30 seconds, then stop the machine. Chill the glass first so the shake holds its body for longer.
This batch weighs about 310g, at roughly 219 calories per 100g.
Method
Melt 15g of unsweetened dark chocolate chips in a bowl set over a pot of hot water, add 5g of finely ground kOBE Monk Fruit Blend and stir until smooth and glossy.
Mix the melted chocolate with a little hot water until it runs in a smooth stream to make the syrup, then let it cool completely.
Put 100ml of oat milk, 100g of chocolate ice cream, the syrup and 20g of vanilla powder into a blender.
Add 1 shake of ice cubes and blend for about 20 to 30 seconds until smooth.
Chill the glass first, then pour the milkshake in.
Pipe about 40g of whipped cream over the top, chop a few unsweetened dark chocolate chips fine, and scatter them over to finish.
Tips
Keep the ice moderate, as one shake is right for a 380ml glass.
A long blend melts the ice and thins the glass out, so stop the moment the mixture looks smooth.
The syrup has to be completely cool before blending, since warm syrup melts the ice cream right there in the machine.
Take the ice cream out of the freezer and blend it straight away, because softened ice cream will not give a thick glass.
Scatter the chocolate right before serving, as sitting too long draws moisture and sinks it into the cream.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.