There is one mistake nearly everyone makes with a chocolate milkshake from the Thermomix®: blending for too long. The ice cream melts, the shake turns warm and thin. What starts as a dessert becomes chocolate milk. Four ingredients, ice cream and milk in equal parts, a little sugar and sweetened cocoa. Speed 8, 45 seconds, then stop. The exact quantities are in the recipe card.
You can buy the chocolate ice cream ready-made or make your own. Our chocolate ice cream with the Thermomix® works perfectly here.
Chocolate Milkshake with the Thermomix®
Ingredients 0 / 4 ✓
- 20 g sugar
- 350 g milk
- 350 g chocolate ice cream
- 2 tbsp cocoa powder (sweetened)
Instructions 0 / 1
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1
Blend all ingredients.
Add sugar, milk, chocolate ice cream and cocoa powder to the mixing bowl and blend for 45 seconds / speed 8.
Tip: Vary the ingredients to discover completely new flavours. How about a fruity Strawberry Milkshake or a Banana Milkshake?
Nutrition per serving
Why 45 seconds is the upper limit
The ice cream creates the texture, not the blending time. The longer the blades spin, the more frictional heat builds up. After a minute the shake is not creamier but thinner and lukewarm. For us, 45 seconds at speed 8 is consistently enough. If you can still see individual pieces of ice cream after that time, you can add 5 seconds once. No more than that. You never need Turbo, it would simply be too fast.
Full-fat milk is non-negotiable
With semi-skimmed milk the shake becomes noticeably watery and you taste the difference immediately. 3.5% fat is not a minor detail here but the gap between a proper ice cream parlour result and a fast-food imitation. If you want it even richer, replace 50 g of milk with double cream. The shake does not need banana or any thickening agent. The creaminess comes from the temperature. As long as the ice cream stays cold, the shake holds its consistency.
When it tastes of vanilla instead of chocolate
Chocolate ice cream alone does not always deliver the chocolate intensity the name suggests. Many varieties are quite mild, especially those made with chocolate-flavoured coating rather than real cocoa. In this recipe we balance that out with sweetened cocoa powder. If it still tastes too vanilla-like for you, there are two approaches: add half a tablespoon of unsweetened baking cocoa (more depth without extra sweetness) or chop a 30 g piece of dark chocolate on speed 10 beforehand. Both provide a bitter counterweight to the sweet ice cream base.
We have a fruit variation as a separate post: Strawberry Milkshake with the Thermomix®. If you prefer something milder, the Banana Milkshake with the Thermomix® is worth a look because the banana carries the creaminess even without ice cream.
