Creamy Vanilla Chocolate Milkshake with Ice Cream

Milkshakes are quite basic in themselves, and with vanilla and chocolate, there is not much that can go wrong; there could be a tussle between the dominant flavors, but that is about it. On a hot summer day, when something chilled yet indulgent is on your mind but you don't want a dessert, milkshakes are the perfect treat. So, here are 3 recipes if you are looking for a vanilla chocolate milkshake that does not need baking or cooking. Each recipe varies with a slight difference in flavor and thickness. These 3 solid milkshake recipes bring different flavors and textures to the same classic combo: vanilla, chocolate, and ice cream. Try one, or try them all.

1. Classic Creamy Vanilla-Chocolate Swirl Milkshake

Ingredients:

• 2 scoops of vanilla ice cream
• 1 cup whole milk, chilled
• 2 tbsp chocolate syrup
• ½ tsp vanilla extract
• Whipped cream, optional

Instructions:

1. Pour the milk into a blender first to act as a base for everything else.
2. Add the vanilla extract and chocolate syrup.
3. Drop the ice cream into the blender.
4. Blend until smooth, keeping it under 1 minute, don’t overdo it or it’ll go runny.
5. Serve in a tall glass with a drizzle of syrup and a swirl of whipped cream.

Tips & Tricks:

• Add liquids first: Always pour the milk and chocolate syrup into the blender before adding the ice cream for an easier blending experience.
• Use actual vanilla: If possible, use real vanilla extract instead of artificial flavoring. It gives a deeper flavor and cuts through the sweetness of the chocolate.
• Watch the blending time: Blend for 15 to 20 seconds max, check after. Over-blending will melt the ice cream and make the shake too thin.
• Thicker shake fix: If your shake turns out too runny, add another scoop of ice cream and run again for a few seconds.
• Chill your glass: Put your serving glass in the freezer for 5-10 minutes before pouring the shake. It helps keep it cold and thick for longer.

2. Frozen Mocha Vanilla-Choco Shake

Ingredients:

• 2 scoops vanilla ice cream
• ½ cup freshly brewed, strong instant coffee, cooled
• ¾ cup milk
• 2 tbsp chocolate sauce
• 1 tsp brown sugar, optional

Instructions:

1. Pour the milk, cooled, freshly brewed strong coffee, and add the sugar in a blender.
2. Pour the chocolate sauce and ice cream and seal the blender.
3. Blend until smooth and frothy and serve in chilled glasses.

Tips & Tricks:

• Use chilled coffee: Brew your coffee ahead of time and let it cool completely in the fridge. Hot or warm coffee will melt the ice cream too fast and mess up the texture.
• Coffee ice cubes: For a stronger flavor that doesn’t water down the shake, freeze leftover coffee into cubes and use those instead of regular ice.
• Skip the sugar if your syrup is sweet: Taste the mixture before adding sugar. Some chocolate syrups are already very sweet, and extra sugar can throw off the balance.
• Choose the right blend setting: Use a “pulse” or “milkshake” setting on your blender to control the consistency better. High speed will make it frothy but thin.
• Texture upgrade: Add a small handful of mini chocolate chips or grated dark chocolate before blending to get tiny bits in every sip.

3. Thick Choco-Vanilla Malt Milkshake

Ingredients:

• 3 scoops vanilla ice cream
• ½ cup milk
• 2 tbsp Cadbury Bournvita
• 1 tsp vanilla essence
• Crushed chocolate cookies, optional

Instructions:

1. Add the Bournvita to the milk and stir until mostly dissolved.
2. Pour into a blender with vanilla and ice cream.
3. Blend just enough to mix, don’t over-blend if you like it extra thick.
4. Fold in crushed cookies and serve in tall glasses.

Tips & Tricks:

• Mix malt powder well: Stir the malt powder into the milk by hand before adding it to the blender. If you skip this step, it can clump up in the shake.
• Use less milk for thickness: This recipe only calls for half a cup of milk for a reason; using more will make it too thin. If you need to thin it slightly, add milk one tablespoon at a time.
• Blend in short intervals: To avoid over-mixing and keeping it thick, use short 5-second pulses instead of blending straight for 30 seconds.
• Cookie or cereal add-ons: If you want crunchy, fold in crushed cookies, wafer bits, or cereal after blending towards the end of the blending to avoid them from getting mushy.
• Make-ahead trick: Blend the shake, pour into a cup, and freeze it for 10-15 minutes. It thickens naturally without ice or thickeners. Just stir before serving.