Decadent Chocolate Milkshake

Chocolate Milkshake

I usually keep my milkshakes nice and simple. Ice cream, milk, and a few extra fruits or syrups for flavoring, depending on what I’m in the mood for. Sometimes, however, I feel like making something a bit more decadent and I’ll use heavy cream instead of milk. I wouldn’t do it if I had a milkshake every day (unless I really needed the extra calories), but for a treat it’s a great way to go.

Adding heavy cream to a milkshake changes the consistency entirely from a shake made with milk alone. Heavy cream whips up easily into whipped cream with a whisk, and it does the same thing when you put it into the blender. Using roughly equal parts whipping cream and ice cream gives the finished shake a very mouse-like consistency that is light, but still tastes rich enough to be very satisfying.

This particular chocolate shake is made with Haagen-Dazs Chocolate Ice Cream, whipping cream and chocolate syrup. It is light, fluffy and oh-so-smooth when you drink it. I think that the ice cream has a nice chocolate flavor, so I only put about 2-3 tablespoons of chocolate syrup in my drink, but feel free to go crazy if you’re really in the mood for something dark. And don’t forget the whipped cream on top!

Decadent Chocolate Milkshake
1/2 cup heavy cream
2/3 cup chocolate ice cream
3 tbsp chocolate sauce

Combine all ingredients in a blender and blend on high for 1-2 minutes, or until very smooth. Pour into a glass, top with whipped cream and serve with a straw.

Serves 1


  1. Oh. My. Yes. I want please!

  2. mousse-like consistency?? how heavenly!

  3. this sounds so good!!

  4. This is my kind of milkshake! Looove your recipe!

  5. Sounds fantastic. I’m curious though – what do you use for chocolate sauce/syrup?

  6. Sounds delicious! I make these all the time, instead I use Haagen-Daz Belgian Chocolate ice cream, I love dark chocolate :)

  7. Would it work using vanilla ice cream & vanilla syrup?

  8. my best love eating thing

  9. OOh! My boyfriend will be happy I found this recipe.

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