Chocolatedoublethemilkshakerecipe

Steps:

• Put all the milkshake ingredients in a blender and blend until smooth.
• For the chocolate swirl melt the chocolate chips in a microwave safe container stirring after every minute until smooth.
• Stir the milk into the melted chocolate and microwave for about another 30 seconds and then stir again until smooth.
• To decorate the serving glass, place a tablespoon of the chocolate swirl sauce on the inside rim of a tall glass and then allow it to move down the inside of the glass, spinning the glass to create a swirl effect. Repeat with remaining sauce for both glasses.
• Pour the milkshake into the glasses and place a scoop of ice cream on top of each one. ENJOY!

Steps:

• Combine the ice cream, diced chocolate, and 1/2 cup whipped cream in a blender. Blend until smooth. Pour into glasses, and garnish with 1/4 cup whipped cream and chocolate shavings.

Steps:

• Get out your blender and all needed ingredients.
• First add milk. Then continue with ice, chocolate ice cream, and chocolate syrup.
• Now blend. First start off by grinding the ice, then puree, and finally blend. Continue blending until milk shake is completely mixed.
• Pour in cup or glass.
• Optional: If you wish, you can add a topping of whipped cream, and a single seedless cherry.
• Enjoy!

Steps:

• Add the ice cream and milk to a high-powered blender and blend on high until the mixture is creamy and pourable. Drizzle the Homemade Chocolate Sauce on the inside of 2 tall glasses, pour in the milkshake, and top with another drizzle of chocolate sauce. Top with a big dollop of whipped cream, a maraschino cherry and a few Sweet and Salty peanuts. Serve with a straw and a spoon.
• Add all the ingredients to a bowl set over a double boiler. Heat over medium heat, stirring every so often, until chocolate is melted. Switch to a whisk if necessary to combine all the ingredients. As the chocolate sauce cools, it will slightly harden. It can be rewarmed to a pourable consistency in the microwave, heating in 10 second increments until desired consistency is reached. Refrigerate in an airtight container for up to 5 days.
• Preheat the oven to 350 degrees F and line a rimmed baking sheet with parchment paper.
• Add the butter, agave and 1/2 teaspoon salt to a small saucepan. Melt over medium heat. Once the butter has melted add the peanuts and stir to coat. Transfer the nuts to the prepared baking sheet and bake for 15 minutes, until the sugar from the agave has caramelized and the nuts are golden brown. Cool completely. Store in an airtight container for up to 5 days.

Steps:

• just put it all in the blender.

Steps:

• In a blender, combine the ice cream, milk, yogurt, almond butter, and vanilla. Blend until smooth. Pour into 4 glasses. Using a vegetable peeler, shave the chocolate and place on top of each milkshake. Place a straw in each glass and serve.
• Cook's Note: The chocolate can also be grated or finely chopped.

Steps:

• Add the ice cream, almond milk, 1/4 cup of the maple syrup and half of the pecan clusters to a blender and pulse until mostly smooth; there will be still some pecan cluster pieces. Divide among 4 glasses and sprinkle with the remaining maple syrup and pecan clusters.

Steps:

• Add ice cream, coconut milk, and almond extract (or amaretto) to a blender and puree until smooth and creamy. Pour into glasses and finish with a drizzle of chocolate syrup, toasted coconut, and rainbow non-pareils.
• To serve, skewer 3 latkes, stack them in each milkshake and serve with a straw for sipping and latkes for dunking into shake.
• In a medium mixing bowl, whisk the egg whites until they are a little frothy. Add the potato, salt, and pepper and thoroughly mix with a rubber spatula.
• Heat a nonstick skillet over medium heat and add enough oil to coat the bottom of the pan. Place heaping tablespoon-sized blobs of the potato mixture into the oil and fry for 4 to 6 minutes or until the edges begin to darken and they release easily. Flip and fry for an additional 4 to 6 minutes or until golden and crispy. Remove to a rack and sprinkle with flaky salt.

Steps:

• Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
• Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.
• With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don't overmix.
• Remove bowl from mixer and stir in chocolate chips and walnuts.
• Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.
• Preheat oven to 300˚ F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
• Remove from oven and cool on baking sheet for about 1 hour.

Steps:

• Blend coconut milk, banana, cocoa powder, peanut butter, agave syrup, and ice cubes in a blender until smooth and slushy; pour into glasses and serve.

Steps:

• Place all ingredients in a blender and whip thoroughly. For a thicker milk shake, add an additional tablespoon or 2 of malted-milk powder until shake reaches desired thickness. (Each tablespoon adds 40 calories and 0.25 g fat per shake.)

Steps:

• In a blender, combine milk, ice cream, chocolate syrup, chocolate drink mix, ice cubes and chocolate chips. Blend until smooth. Pour into glasses and serve.

Steps:

• Pour the syrup in the blender.
• Add the ice cubes and milk.
• Blend until smooth and enjoy!

Steps:

• Chill one 16-ounce serving glass (or two 8-ounce serving glasses) in the freezer.
• For the whipped cream: Combine the heavy cream and sugar in a large, deep bowl. Whisk vigorously by hand until soft peaks form, 30 to 60 seconds. Set aside.
• For the milkshake: Blend the milk and malted milk powder in a blender on high speed until the malted milk powder dissolves, 15 to 20 seconds. Add the chocolate ice cream and blend on high until creamy and thick, pushing down as needed, 20 to 25 seconds.
• Pour the milkshake into the chilled glass and top with the whipped cream. Garnish with a maraschino cherry if using and serve immediately.

Steps:

• In a bowl, combine cocoa powder and ice cream.
• Add some of the milk, mashing with a potato masher or a hand held electric beater (not turned on) as you go.
• You can choose to leave it thicker and more lumpy by adding less milk or mashing less (my favorite), or have a thinner shake by adding more milk and mashing more thoroughly.
• Add more cocoa powder if needed.
• SERVE!
• I also like topping with mini chocolate chips.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Butter and flour a 9-inch cake pan.
• Melt semisweet chocolate and unsalted butter together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula, until chocolate and butter are completely melted and combined. Remove from heat.
• Beat eggs and sugar together in a bowl with a whisk or an electric mixer until pale and very thick, 5 to 10 minutes. Sift in flour, cayenne, and salt; whisk to combine.
• Pour 1/4 of the egg mixture into chocolate mixture; stir to combine. Pour chocolate mixture into remaining egg mixture and stir until cake batter is combined. Pour batter into prepared cake pan.
• Bake in the preheated oven until just barely set, with a jiggle below the surface, 14 to 15 minutes. Cool to room temperature, wrap in aluminum foil, and refrigerate until chilled, at least 1 hour.

Steps:

• Heat oven to 350°F.
• Mix flour, brown sugar, cocoa, baking soda, and salt with fork together. Mix in remaining ingredients except chocolate chips and pour into an ungreased 8x8x2-inch baking pan. Sprinkle chocolate chips over batter.
• Bake until wooden pick inserted in center comes out clean, 35-40 minutes. Sprinkle with powdered sugar if desired.

Steps:

• Mix the milk and heavy cream together.
• Add in chocolate syrup. Use as much chocolate syrup as you would to make chocolate milk. This is to your own taste.
• Stir the milk mixture very well.
• In an ice-pop mold, fill each cup with enough sprinkles to cover the bottom.
• Now, pour a little chocolate syrup into the bottom of each ice-pop mold cup. You should not see the sprinkles now.
• Pour the milk mixture into each mold cup.
• Freeze for 6 hours.
• Enjoy!

Steps:

• Just add all ingredients to the blender except the cookies and mix for about 30 seconds.
• Next, add the (broken up) cookies to the ice cream and blend for an extra 20 seconds.
• Pour into 2 glasses and serve.

Steps:

• In a blender, combine all ingredients and blend until smooth.

Steps:

• Combine chocolate ice cream, milk, cocoa powder, vanilla extract, nutmeg, and cinnamon in a blender; blend until smooth.

Steps:

• Combine milk, chocolate drink mix, sugar, maple syrup, and half-and-half in a large cup. Stir with a spoon until liquid is smooth. Add ice cream gradually, mixing after each addition until blended.