Milkshakes have always been a favorite of our family, not just as a refreshing dessert but also as a complete snack you can drink out of a glass. I really like my milkshake creamy and cold, and I'd like to share my recipe on how to make the most decadent homemade chocolate milkshake in Manila.
The secret to a good milkshake is in the ice cream you will use. For this recipe, I'll be using our Dark Trinitario Chocolate carabao-milk ice cream made from single-origin Malagos Chocolate; but you can substitute it with any chocolate ice cream you have (it just wouldn't taste as good..😉)
- Three medium scoops of our Dark Trinitario Chocolate Carabao Milk Ice Cream (about 280 grams)
- 100 ml fresh pasteurized carabao milk
- Malagos Chocolate Fudge Sauce (my recipe below); if you don't want to make your own chocolate sauce you can substitute it with commercially available chocolate-flavored syrup (it just wouldn't taste as good..😉)
- Chocolate Chips
- Whipped Cream
- Ice Cream Scoop
1. Put your glass in the freezer to get a nice chill on it.
2. Bring out your pint of ice cream from the freezer. I usually take it out of the freezer 15 minutes before I scoop it so that the ice cream is properly tempered,--soft but not runny. This step is very important when making milkshake-- if the ice cream is too hard, you'll add too much milk and thin it out.
3. Take three hearty scoops of your favorite ice cream to the blender, then add the fresh carabao milk. If you like your milkshakes thinner, add more milk. Never add ice as it will just water the milkshake down. Blend briefly.
4. Take the chilled glass out of the freezer and do swirls of the Malagos Chocolate Fudge Sauce at the sides of the glass. Pour the milkshake from the blender into your glass.
5. Garnish it with whipped cream, milk chocolate chips and more fudge sauce. Insert paper straw.
6. Stir and sip for a little bit of heaven..
For the MALAGOS CHOCOLATE FUDGE SAUCE
- 1/2 cup 100% Malagos Pure Unsweetened Chocolate
- 1 cup coco sugar
- 1/8 teaspoon kosher salt
- 1/2 cup heavy cream
- 1 1/2 teaspoons vanilla extract
- In a microwaveable bowl, slowly melt the chocolate buttons. I set my microwave to 15 seconds, pause for 15 seconds, then repeat until the buttons have lost their shape and become lumpy.
- Transfer the soft melted chocolate to a sauce pan, then add the coco sugar. Whisk together until all lumps are removed. Add the salt and the heavy cream and bring to about 72 degrees Celsius over medium to medium high heat. Reduce to a simmer; stirring constantly. Please don't have it boil, once you see smoke rising above the sauce, turn off the heat.
- Let cool and then add the vanilla extract.
- Pour into a glass jar and refrigerate until needed.