Classic Chocolate Milkshake
Cocoa deepens the chocolate flavor without relying entirely on syrup, while a pinch of salt keeps this nostalgic shake balanced.
Non-alcoholicMake it like a pro.
- 01
Add milk, cocoa powder, chocolate syrup, salt, and ice cream to a blender in that order.
- 02
Blend on low just until the cocoa is incorporated, then blend on high for 20 to 30 seconds.
- 03
Divide between two chilled glasses and serve immediately.
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Easy swaps
- Omit the tablespoon of chocolate syrup for a less sweet, cocoa-forward shake; the base nutrition panel no longer applies.
- Use chocolate ice cream and omit the cocoa for a sweeter, simpler version.
- For a plant-based shake, use dairy-free vanilla frozen dessert, unsweetened oat milk, and chocolate syrup explicitly labeled dairy-free; nutrition changes by brand.
Mixpert tips
- Do not overblend or the ice cream will melt too quickly.
- Add milk gradually when you prefer an extra-thick shake.
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Classic Chocolate Milkshake FAQs
Why does cocoa powder clump in a chocolate milkshake?
Dry cocoa can stick to the blender wall or form small pockets in cold milk. First blend the cocoa powder with a splash of the recipe's milk and chocolate syrup, then add the vanilla ice cream and remaining milk. Stop once smooth so the ice cream does not melt excessively.
How do I make a chocolate milkshake thicker?
Begin with firm vanilla ice cream and less milk than the full amount. The cocoa powder and chocolate syrup should blend in without a long run that melts the ice cream. Add the remaining cold milk only until the chocolate shake pours the way you like.
Can I make a chocolate milkshake without chocolate syrup?
Yes. Unsweetened cocoa powder gives a deeper chocolate flavor; add syrup or another sweetener only to taste.