Black Milkshake Recipe

Introduction

This Black Milkshake is a dramatic twist on the classic vanilla shake, enriched with rich black cocoa powder and a hint of maple syrup. Its deep, dark color and creamy texture make it as visually striking as it is delicious.

Ingredients

• 1/4 cup heavy cream (or whipping cream)
• Black sanding sugar
• 2 cups vanilla ice cream (packed)
• 1/4 to 1/2 cup milk
• 3 tablespoons black cocoa powder (plus more if needed)
• 2 tablespoons maple syrup
• 2 teaspoons vanilla extract
• Sprinkles (optional)

Instructions

1. Step 1: To make whipped cream, pour the heavy cream into a bowl and begin whipping at medium speed. Once it starts to thicken, increase to high speed and continue until stiff peaks form. Chill in the refrigerator while preparing the milkshake.
2. Step 2: For a decorative glass rim, pour black sanding sugar into a shallow bowl. Brush the rim of your glass with maple syrup using a small brush or dip the rim into maple syrup, then immediately dip it into the sanding sugar. Tap off excess sugar and place the glass in the freezer for a few minutes to set the sugar.
3. Step 3: In a blender, combine the vanilla ice cream, 1/4 cup milk, black cocoa powder, maple syrup, and vanilla extract. Blend until smooth and creamy without lumps. If the milkshake is too thick, add more milk to reach your desired consistency.
4. Step 4: Taste and add more black cocoa powder if you’d like a deeper color and richer flavor. Note that the milkshake may start out dark grey but darkens closer to black as it sits.
5. Step 5: Pour the milkshake into the prepared glass, top with whipped cream, and garnish with sprinkles if desired. Serve immediately.

Tips & Variations

• Use full-fat ice cream and whole milk for the creamiest texture.
• For a vegan version, substitute coconut cream for heavy cream, dairy-free ice cream, and plant-based milk.
• Try adding a pinch of espresso powder to enhance the chocolate flavor.
• If you don’t have black cocoa powder, regular cocoa powder can be used but the color will be less intense.

Storage

Milkshakes are best enjoyed fresh but can be stored in the refrigerator for up to 24 hours. Stir well before serving as separation may occur. Whipped cream should be stored separately and added just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of black cocoa powder?

Yes, you can substitute regular cocoa powder, but the milkshake will be lighter in color and less intensely chocolatey than with black cocoa powder.

How do I get the whipped cream to hold stiff peaks?

Make sure your cream is very cold before whipping, and start at a medium speed before increasing to high. Whip until you see peaks that hold their shape when you lift the whisk.

Black Milkshake Recipe

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★★★★★

4.9 from 81 reviews

• Author: Harry
• Total Time: 10 minutes
• Yield: 1 serving 1x

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Description

This decadent Black Milkshake features a rich blend of vanilla ice cream, black cocoa powder, and maple syrup for a uniquely dark and creamy treat. Finished with a homemade whipped cream topping and an optional black sanding sugar rim, this visually striking milkshake is perfect for impressing guests or indulging in a fun, flavorful dessert.

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Ingredients

Scale 1x2x3x

For the Milkshake

• 2 cups vanilla ice cream (packed)
• 1/4 to 1/2 cup milk
• 3 tablespoons black cocoa powder (plus more if needed)
• 2 tablespoons maple syrup
• 2 teaspoons vanilla extract

For the Whipped Cream

• 1/4 cup heavy cream (or whipping cream)

For the Glass Rim (optional)

• black sanding sugar
• maple syrup for dipping

For Garnish (optional)

• sprinkles

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Instructions

1. Prepare the Whipped Cream: Add the heavy cream to a bowl and begin whipping at medium speed. As it starts to thicken, increase to high speed and continue whipping until stiff peaks form. Refrigerate the whipped cream while you prepare the milkshake.
2. Prepare the Glass Rim (optional): Pour black sanding sugar into a shallow bowl. Brush maple syrup around the rim of your glass using a pastry brush or dip the rim in maple syrup. Immediately dip the rim into the sanding sugar, tap to remove excess sugar, and place the glass in the freezer for a few minutes to help the sugar adhere.
3. Make the Milkshake: In a blender, combine the vanilla ice cream, 1/4 cup milk, black cocoa powder, maple syrup, and vanilla extract. Blend until smooth and fully combined with no ice cream lumps. If the milkshake is too thick, add additional milk until desired thickness is reached. Taste and add more black cocoa powder if a deeper flavor and darker color are desired. Note the milkshake may start dark grey but darkens over time.
4. Assemble and Serve: Pour the milkshake into the prepared glass. Top with the chilled whipped cream and sprinkle with optional sprinkles for decoration. Serve immediately for the best texture and presentation.

Notes

• Use packed ice cream to ensure a thick and creamy milkshake texture.
• Adjust milk quantity to achieve preferred milkshake consistency.
• The black cocoa powder is key to achieving the signature dark color and rich chocolate flavor.
• Allow the milkshake to sit for a few minutes to deepen the black color.
• You can skip the whipped cream and sugar rim for a simpler version.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Beverage
• Method: Blending
• Cuisine: American

Keywords: black milkshake, black cocoa powder milkshake, chocolate milkshake, vanilla ice cream milkshake, whipped cream topping, black sanding sugar rim