Description
A deliciously rich and creamy black milkshake made with vanilla ice cream and black cocoa powder, perfect for a sweet treat.
Ingredients
Scale
- 1/4 cup (60 ml) heavy cream or whipping cream
- black sanding sugar
- 2 cups (475 ml) vanilla ice cream packed
- 1/4 to 1/2 cup (60 to 120 ml) milk
- 3 tablespoons (26 grams) black cocoa powder
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
- sprinkles (optional)
Instructions
- If making whipped cream and rim: Add the heavy cream to a bowl. Begin by whipping the cream at medium speed. Once it starts to thicken, increase the speed to high. Continue whipping until the peaks stand up straight. Place in the fridge while you make the milkshake.
- To make a rim with black sanding sugar, pour sanding sugar into a shallow bowl. Brush some maple syrup on the rim of your glass with a small pastry brush or dip the rim into a shallow dish of maple syrup. Immediately dip the rim of the glass into the sanding sugar. Tap to remove excess sugar and place in the freezer for a few minutes to help the sugar adhere better.
- Add ice cream, milk, black cocoa powder, maple syrup, and vanilla to a blender and blend until it’s totally combined and there aren’t any lumps of ice cream. If it’s too thick, add more milk until it’s however thick you’d like. Taste and add more black cocoa, if desired.
- Top with the whipped cream and add sprinkles, if desired.
Notes
- The milkshake may initially look dark grey but will darken to black over time.
- Adjust milk quantity for desired thickness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 40g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg