How do you make a chocolate milkshake from scratch?

Steps
  1. In blender, place milk and syrup. Cover and blend on high speed 2 seconds.
  2. Add ice cream. Cover and blend on low speed about 5 seconds or until smooth. Pour into glasses. Serve immediately.

How do you make a simple milkshake?

Take three hearty scoops of your favorite ice cream, add two ounces of milk and any flavorings you want (chocolate syrup, candy or cookie pieces). Do not add ice as it will just water it down. If you like your milkshakes thinner, add more milk.

How do I thicken a chocolate milkshake?

Add some chocolate syrup or chocolate fudge to thicken chocolate shakes. For example, you might combine 1 cup of rich chocolate ice cream, ¾ cup of whipping cream and ¼ cup of fudge for a milkshake that could pass for a rich dessert.

How do you make the best milkshake?

How to Make the Best Milkshake Ever
  1. 1/3 cup milk. You can use 2%, whole milk, or a blend of milk and half-and-half.
  2. 1-1/2 cups ice cream. Vanilla makes a good base for most shakes, or you can use a flavor like chocolate.
  3. Delicious mix-ins!
  4. A blender, of course.

What can you use instead of milk in a milkshake?

It sounds crazy, since milk and ice cream are the mainstays of a milkshake. But coconut, almond, and soy milk have all made their way into milkshakes, and there’s no turning back. Creamy, silky, and thick, these milk substitutes will fool even the most die-hard milkshake fans.

How do you thicken a milkshake?

How do you thicken a milkshake? If you’ve made your milkshake and it’s not thick enough, that’s an easy fix. Just add more ice cream and blend. If you’re making a fruit milkshake, you can also add more frozen fruit to help thicken things up.

Should milk be boiled for milkshake?

Even if one is preparing milk-based beverages at home, the milk must be boiled and then be used to make cold coffee, milkshakes, faloodas, etc. as the bad bacteria present in that milk will be destroyed during the boiling process,” she advises.

What is a natural thickening agent?

Cornstarch. Cornstarch is the most common thickening agent used in the industry. Cornstarch in cold water is insoluble, granular, and will settle out if left standing. However, when cornstarch is cooked in water, the starch granules absorb water, swell, and rupture, forming a translucent thickened mixture.