Chocolate lovers will not be able to resist this Chocolate Milkshake. The chocolate is rich and pure, dominating your taste buds with decadent delight. Ok, wow, that’s a lot, but it’s seriously that good and you have to try one.
With just a few ingredients and a blender, you’ll have a delicious milkshake. Ice cream, milk, semisweet chocolate, some powdered sugar, and a splash of vanilla extract.
You can even make it for people who are lactose intolerant…people like me. Hello, my name is Lori and I cannot drink milk. lol
So don’t let a little food allergy stop you from indulging in this scrumptious treat.
Because after all, there’s nothing more satisfying than a good old fashioned chocolate milkshake with whipped cream on top.
Making a Chocolate Milkshake
First, you’ll need either a regular blender or an immersion blender (hand-held).
Second, in a small microwavable dish, melt the chocolate squares in the milk. Do this by heating on high for 30 seconds, stir, and repeat.
It takes about 1.5 – 2 minutes to melt the chocolate to where it’s smooth and creamy.
Next, grab your favorite vanilla ice cream: regular, French, vanilla bean, etc.
Then, add the ice cream to the blender along with the powdered sugar and vanilla extract.
Lastly, add the melted chocolate and milk mixture and blend until thoroughly mixed.
Yeah, me too. But hey, you shouldn’t have to miss out on yummy treats like milkshakes just because your body doesn’t process lactose well.
For anyone who isn’t familiar with this term, lactose intolerance happens when your small intestine does not make enough of a digestive enzyme called lactase.
In other words, lactase breaks down the lactose in food so your body can absorb it.
People who are lactose intolerant have unpleasant symptoms after eating or drinking milk or milk products.
If you want to read more about this topic, check out this article by Johns Hopkins.
So, let’s fix this and change things up. There are two ingredients you’ll need to change; the ice cream and the milk.
I know of at least two companies that put out lactose-free ice cream; Lactaid and Breyers.
And that leaves the milk. Again, you can buy Lactaid for this, or you may already have almond milk if you’re lactose intolerant.
How did I rim the glass?
Place the glass in the freezer before you start making the milkshake. It doesn’t take long, but you want it good and cold.
Next, pour some chocolate syrup in a small bowl. Not much, you only need a shallow amount. Maybe 1/4″ or less.
Take the glass from the freezer and dip the rim into the syrup, then back into the freezer.
Subsequently, turn a few Oreo’s into crumbs, and place them in another small bowl.
Ok, now take the glass back out of the freezer, dip in the syrup for a second coat, then immediately dip into the crumbs. Back into the freezer.
By placing the glass back into the freezer, the chocolate syrup sets up before it runs too far down the side of the glass. Pretty cool, right?
More chocolate recipes.
Need your chocolate fix? I completely understand. Check out these other chocolate lovers recipes:
- Chocolate Truffle Cupcakes with Chocolate Butter Frosting
- Chocolate Oat Bars
- Best Chocolate Rum Cake
- Or, if you’re watching your calories, try this Skinny Dark Chocolate Cake
- 2 oz. semisweet baking chocolate, chopped
- 1/4 cup milk or almond milk
- 1 cup vanilla ice cream, regular or lactose free
- 2 tsp. powdered sugar
- 1/4 tsp. vanilla extract
- Microwave chocolate and milk in small bowl on HIGH for 30 seconds. Stir and repeat 3 or 4 times until chocolate is melted and smooth.
- Add all ingredients to blender; blend until smooth.
- Top with optional whipped cream. Enjoy!
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