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
Scale
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
