Why use two forms of chocolate?

Chocolate ice cream gives sweetness and the frozen structure, while cocoa deepens the flavour without adding a large quantity of syrup. The combination is useful when an ice cream tastes pleasantly creamy but not especially chocolatey. A very dark ice cream may need only one teaspoon of cocoa, so you can hold the second back.

Dry cocoa does not disappear as readily as a soluble drinking chocolate. Making a paste first stops powder collecting above the blades or forming bitter specks. There is no need for hot milk: steady stirring with a small amount of cold milk works for this quantity.

Choose the finish before blending

Finely grated chocolate stays as tiny flecks rather than melting smoothly into a cold drink. For a completely smooth shake, leave it out or keep it on the surface. Chunks are a different effect and can block an ordinary straw.

A squeeze of chocolate sauce inside the glass adds sweetness, especially near the bottom. The cocoa paste is the better choice when the aim is chocolate depth rather than a sweeter drink.

Keep the blend brief

Chocolate ice cream can hide unmixed pieces because everything has the same colour. Check with a spoon after stopping the motor. A few remaining lumps need a short pulse, not prolonged blending that warms the entire jug.

What you'll need

  • 280 g chocolate ice cream
  • 180 ml cold whole milk, divided
  • 2 tsp unsweetened cocoa powder
  • 1 tsp caster sugar, optional
  • 10 g dark chocolate, finely grated, optional

Let's make it

  1. Put the cocoa in a small bowl. Add one tablespoon of the measured milk and stir until no dry pockets remain. Add another tablespoon and stir again to make a pourable paste.
  2. Pour the remaining milk into the blender and add the cocoa paste. Add the scoopable chocolate ice cream in small portions, secure the lid and blend briefly until the colour is even.
  3. Taste a small spoonful. If the cocoa has made the shake more bitter than you prefer, stir in the optional sugar and pulse once more. Do not add it automatically before tasting.
  4. Divide between two glasses and finish with the optional grated chocolate. Serve immediately; a spoon makes the chocolate on the surface easier to enjoy.

Make it your own

Vanilla ice cream gives a lighter chocolate flavour; increase cocoa only after tasting.

For a dairy-free variation use a suitable chocolate frozen dessert and plant drink.

Keeping it fresh

Serve immediately. Refrigerate an untouched extra portion promptly, covered, and use within 24 hours; stir before drinking and expect a thinner texture.

Allergen notes

Contains milk; chocolate and ice cream may also contain soya or egg. Check the actual products.