← Nouns Cooking · American

Ingredients

• 300 g vanilla ice cream (about 4 big scoops)
• 180 ml cold whole milk
• 2 tbsp chocolate syrup (or 30 g dark chocolate, melted and cooled)
• 4 tbsp Malted milk powder (optional)
• 100 ml whipping cream, whipped, to serve (optional)
• 1 tsp cocoa powder, to dust (optional)

Method

1. Put two tall glasses in the freezer for 10 min and let the ice cream soften on the counter for 5 min so it blends easily.
2. Blend the ice cream, milk, chocolate syrup and malt powder in short bursts for 20–30 seconds, just until smooth and thick; over-blending melts it.
3. Drizzle a little extra chocolate syrup inside the cold glasses and pour in the shake.
4. Top with whipped cream and a dusting of cocoa and serve straight away with a straw and a long spoon.

Tips

• Malted milk powder is made with barley and wheat, so leave it out (and check the ice cream) for a gluten-free shake.
• For a thicker shake use less milk; for a thinner one add a splash more.

Sources

Written in our own words after cross-checking these recipes:

Bon Appétit BBC Good Food