Thick and Creamy Silk Chocolate Milkshake at Home

There’s nothing quite as indulgent and satisfying as a Silk chocolate milkshake. It’s thick, creamy, and decadently chocolatey. Whether you’re trying to beat the heat, satisfy a late night craving, or whip up a quick dessert, this milkshake is the perfect treat. It’s a drink that's smooth and rich, with a velvety mouthfeel and an intense chocolate flavor that coats your palate. It's not watery or icy, but instead it’s indulgent and almost dessert like, with enough thickness that it could be eaten with a spoon. While you could head to a cafe for the same, making it at home ensures not only full control over the ingredients but also that you get it just the way you like it, extra chocolatey, extra cold, and incredibly smooth. So here we’ll walk you through how to make the perfect milkshake right in your own kitchen, with some easy variations and expert tips.

Ingredients:

• 3 scoops chocolate ice cream: This is the base of your milkshake. Go for a high quality brand, or even better, homemade chocolate ice cream.
• ½ cup whole milk or dairy free alternatives: Whole milk adds creaminess, but you can also use almond milk, oat milk, or soy milk if you’re looking for a dairy free version. Just ensure the milk is full fat for that creamy finish.
• 2 tbsp chocolate syrup: For depth and richness. Melt the Silk chocolate with cream and achieve a thick and sturdy syrup.
• Optional add-ins:
  • a scoop of chocolate sauce
  • a few pieces of chocolate fudge
  • a pinch of sea salt
  • a dash of espresso or coffee powder

Method:

1. Start with chilled ingredients. Use cold milk and frozen ice cream straight from the freezer. You don’t want your shake to melt too quickly.
2. The first thing you want to do is melt the chocolate. Roughly chop up the Cadbury Dairy Milk Silk chocolate bar into tiny pieces. There are two ways of melting the chocolate. First, place it in a microwave safe bowl and heat for 20 seconds. Then stop the heat, bring it out and give it a good stir. Scrape the chocolate off the bottom and sides to ensure it doesn’t stick. Then place it back in the heat for another 20 seconds, then stop to stir again. Continue in this way until it’s completely melted. OR Place it in a double boiler. For this, place a large bowl filled with water on the stove on medium heat. Place the chopped chocolate in a smaller bowl and hold that above the bigger bowl, making sure it does not touch the water. Keep stirring until fully melted.
3. Once the chocolate has melted and cooled a bit, add some cream to it and give it a good mix. This gives it thickness and shine.
4. Now, to a blender, add the chocolate ice cream, whole milk and chocolate syrup.
5. Use a handheld mixer or stand mixer to pulse on high speed until everything is fully blended and creamy. Don’t overblend, as that can warm up the shake and make it thin. Then check the consistency. If it’s too thick, add a splash of milk. If too thin, throw in another scoop of ice cream and blend again.
6. Pour into a tall glass and top with whipped cream, Silk chocolate shavings, or a drizzle of syrup. Serve immediately.

Tips:

• The ice cream quality really matters. The smoother and richer your ice cream, the better your shake will taste.
• Remember to pre chill the glass you’re serving the shake in. Pop it into the freezer for 10 minutes before pouring in the shake to help it stay cold and thick.
• Use less milk at first. It’s easier to thin a milkshake than to thicken it. Start with a small amount of milk and add more as needed.
• Blend in intervals. Pulse rather than run the blender continuously. This helps keep the temperature low and consistency thick.
• For a vegan shake, the process stays largely the same. Replace the dairy ice cream with coconut milk based or almond milk based chocolate ice cream. Use oat milk or almond milk instead of whole milk, and make sure your chocolate syrup is dairy free. Skip the cream. Surprisingly, vegan milkshakes can be just as creamy, especially with coconut or cashew based products.