If you haven’t tried it yet, this Black Milkshake Recipe is an absolute game-changer. I love this because it’s rich, creamy, and has an irresistibly dark, chocolatey flavor that’s unlike any classic milkshake you’ve had before. Trust me, whether you’re whipping this up for a fun treat or impressing friends at your next gathering, you’ll want to keep this recipe close.
Why You’ll Love This Recipe
- Deep, Unique Flavor: The black cocoa powder gives this milkshake a dramatic and rich chocolate taste that’s unforgettable.
- Customizable Creaminess: You get to control the thickness with your milk choice, so it’s just how you like it.
- Fun Presentation Options: From black sanding sugar rims to whipped cream toppings, it’s a showstopper every time.
- Quick and Simple: Ready in minutes with everyday ingredients that you probably already have on hand.
Ingredients You’ll Need
Here’s the magic that makes the Black Milkshake Recipe so special. Every ingredient plays a key role, whether it’s flavor, texture, or that extra oomph to make it pop visually. Keep an eye on the quality of your vanilla ice cream—it really sets the base for the whole experience.
- Vanilla ice cream: I like to use a creamy, dense vanilla ice cream for best results; richer ice cream means a thicker, more decadent shake.
- Milk: Choose your favorite type! I often use unsweetened cashew milk for a dairy-free twist, but regular milk works just as well to find that perfect thickness.
- Black cocoa powder: This is the secret star to get that deep dark color and intense chocolate flavor—don’t skip it!
- Maple syrup: Adds a touch of natural sweetness and complexity; plus, it’s perfect for brushing on the glass when rimming with black sanding sugar.
- Vanilla extract: It might seem small, but it rounds out the flavors beautifully.
- Heavy cream or whipping cream (optional): For making fresh whipped cream to top your shake, but totally optional if you want to keep it simple.
- Black sanding sugar (optional): Adds a dramatic and fun rim that takes presentation to the next level.
- Sprinkles (optional): For a little extra festive touch, especially if you’re serving kids or for parties.
Variations
This Black Milkshake Recipe is easy to customize and I encourage you to make it your own! Over time, I’ve played with different milks, toppings, and even made it paleo-friendly—each tweak giving a new spin that makes it feel fresh.
- Dairy-free/Vegan: Using vegan vanilla ice cream and unsweetened nut milks works wonders, and I usually skip the whipped cream or swap for coconut whipped cream.
- Extra chocolatey: Up the black cocoa powder to get a bolder flavor, just be careful not to make it too bitter—balance it with a pinch more maple syrup.
- Adult version: Add a splash of coffee liqueur or your favorite dark rum for a delicious grown-up twist that my friends always rave about.
- Fruity twist: Blend in a handful of blackberries or a drizzle of blackberry syrup for a subtle fruity contrast against the rich chocolate.
How to Make Black Milkshake Recipe
Step 1: Whip Up the Optional Cream and Prep the Glass
First things first, if you want that gorgeous whipped cream topping, pour your heavy cream into a chilled bowl. Start whipping it on medium speed until it thickens, then crank it to high until you get those beautiful stiff peaks. Pop it in the fridge to keep it nice and firm while you finish the shake. If you’re feeling fancy, brush maple syrup around the rim of your glass and dip it into black sanding sugar for a stunning, sparkly rim. I learned this trick during a holiday party and it wowed everyone.
Step 2: Blend Your Black Milkshake Base
Add ice cream, milk, black cocoa powder, maple syrup, and vanilla extract to your blender. Blend until smooth and velvety with no lumps. I usually start with less milk and add more if needed because you want it thick but still drinkable through a straw. The first swirl might look more gray than black, but hang tight — the color deepens as it settles, which always surprises anyone trying it for the first time.
Step 3: Serve with Style
Pour the milkshake into your prepped glasses. Top with the whipped cream you made earlier and sprinkle with festive sprinkles or a little extra black cocoa powder if you want to keep it minimal. I’ve found this presentation instantly makes the treat feel special—perfect for a cozy night in or a fun dessert.
Pro Tips for Making Black Milkshake Recipe
- Use High-Quality Black Cocoa: The better your black cocoa powder, the deeper and richer your milkshake’s flavor and color will be—trust me, it makes a difference.
- Adjust Milk Slowly: I always add milk bit by bit after blending to avoid a milkshake that’s too thin. It’s easier to thin it out than thicken it back up!
- Keep Ice Cream Semi-Frozen: If your ice cream is too hard, let it sit for 5 minutes to soften slightly—it blends better and prevents clumps.
- Chill Glasses Ahead: I learned that serving milkshakes in chilled glasses keeps them colder longer and makes sipping extra refreshing.
How to Serve Black Milkshake Recipe
Garnishes
I’m a sucker for a whipped cream crown, especially with a dusting of black sanding sugar or tiny sprinkles on top. Sometimes I add a small chocolate stick or a couple of fresh berries for color contrast — it really makes the milkshake pop visually and tastes delicious together.
Side Dishes
When I’m serving this Black Milkshake Recipe, I often pair it with classic diner-style snacks like crispy fries or a savory burger to balance the sweetness. For a lighter option, a simple cookie or biscotti is perfect and keeps the focus on that rich, chocolatey shake.
Creative Ways to Present
For celebrations, I’ve served these milkshakes in clear mason jars with colorful paper straws and tied a ribbon around the jar neck. Another fun idea is layering the black milkshake with a swirl of whipped cream for a marbled effect, giving it a stylish, Instagram-worthy vibe that guests love.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which sometimes happens when I make this for two but end up sipping slowly), store them in an airtight container in the fridge. Because it’s mostly ice cream and milk, expect some separation. Give it a good stir or whisk before drinking again to bring back the creamy texture.
Freezing
I’ve tried freezing leftovers and found that while it does freeze well, the texture changes a bit—more icy than creamy. To enjoy it after freezing, let it thaw partially and blend it quickly to revive the milkshake consistency.
Reheating
Since this is a cold treat, reheating doesn’t really apply. But if your milkshake is too frozen after storing, allow it to soften at room temperature for 10-15 minutes and then whisk or blend before serving for best results.
FAQs
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What gives the Black Milkshake its dark color?
The dark, almost black color comes from the use of black cocoa powder, which is a specially processed cocoa with a deep, rich color and intense chocolate flavor that sets this milkshake apart from regular chocolate shakes.
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Can I make this recipe vegan or dairy-free?
Absolutely! Swap the regular vanilla ice cream for a vegan version, and use your favorite plant-based milk like almond, cashew, or oat milk. Omit the dairy whipped cream or replace it with coconut whipped cream to keep it fully vegan.
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How thick should the milkshake be?
That’s really up to your preference. Start with less milk, blend, and then add more until it reaches your ideal thickness — thick enough to sip through a straw but smooth enough not to feel like eating ice cream with a spoon.
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Why does the milkshake look grey at first?
When freshly blended, the black cocoa powder mixes to a dark grey shade, but as it sits, the color deepens and darkens closer to true black. This is completely normal and part of the charm!
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Can I make this ahead of time for a party?
While it’s best enjoyed fresh, you can prep the milkshake base and keep it chilled for a few hours. If you’re doing that, stir it well before serving, and add whipped cream and toppings just before handing it out for maximum freshness.
Final Thoughts
I honestly can’t recommend this Black Milkshake Recipe enough—it’s one of those easy, unexpected delights that always brings joy whenever I make it. It’s perfect for those moments when you want something indulgent but a little different from the usual chocolate shake. So go ahead, try it out next time you crave a rich, decadent treat. I’m sure you’ll love it just as much as my family does!
Print
Black Milkshake Recipe
- Prep Time: 4 minutes
- Cook Time: 0 minutes
- Total Time: 4 minutes
- Yield: Serves 2 milkshakes
- Category: Beverages
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
Description
This Black Milkshake is a visually striking and deliciously rich treat made with vanilla ice cream, black cocoa powder, maple syrup, and vanilla extract. Enhanced with an optional whipped cream topping and a decorative black sanding sugar rim, this milkshake offers a unique twist on the classic dessert with its dark, near-black color and smooth, creamy texture. Perfect for those seeking a dramatic yet indulgent beverage that is easy to prepare at home.
Ingredients
Whipped Cream Topping and Glass Rim (Optional)
- 1/4 cup (60 ml) heavy cream or whipping cream
- Black sanding sugar
Milkshake Ingredients
- 2 cups (475 ml) vanilla ice cream (packed, see notes)
- 1/4 to 1/2 cup (60 to 120 ml) milk (see notes for alternatives)
- 3 tablespoons (26 grams) black cocoa powder, plus more if needed
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
- Sprinkles (optional)
Instructions
- Prepare Whipped Cream: Pour the heavy cream into a bowl and whip at medium speed until it starts to thicken. Then increase to high speed and continue whipping until stiff peaks form. Place the whipped cream in the refrigerator while you prepare the milkshake.
- Prepare Glass Rim (Optional): Pour black sanding sugar into a shallow bowl. Brush maple syrup onto the rim of your glass with a small pastry brush or dip the glass rim into maple syrup. Immediately dip it into the sanding sugar and tap off excess. Place the glass in the freezer for a few minutes to help the sugar adhere better.
- Blend the Milkshake: Add the vanilla ice cream, milk (start with 1/4 cup and add more if needed), black cocoa powder, maple syrup, and vanilla extract to a blender. Blend until fully combined and smooth with no lumps. Adjust thickness by adding more milk as desired. Taste and add more black cocoa powder if a deeper flavor is preferred. Note that the color may initially appear dark grey but will darken closer to black as it sits.
- Serve: Pour the milkshake into the prepared glass, top with the chilled whipped cream, and add sprinkles if desired for garnish.
Notes
- You can use any type of milk except canned coconut milk. Unsweetened cashew milk works well for paleo or vegan versions. If using vegan ice cream that is airy, you might not need any milk at all.
- Omit sprinkles if adhering to a paleo or vegan diet.
- The recipe yield varies depending on the density of the ice cream: about 2 1/2 cups (591 ml) with dense ice cream plus 1/2 cup of milk, or around 1 1/3 cups (307 ml) if using airy store-bought vegan ice cream without milk.
- Nutrition information is an estimate and for general guidance only; consult a nutritionist for precise data.
Nutrition
- Serving Size: 1 milkshake (approximately 295 ml)
- Calories: 350
- Sugar: 35 g
- Sodium: 90 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 55 mg
