Chocolate Strawberry Milkshake
A thick, spoonable Neapolitan-style milkshake that pairs rich chocolate ice cream with sweet, juicy strawberries and a ribbon of chocolate syrup. Ready in 10 minutes with a blender.
- Prep
- 8 min
- Cook
- —
- Wait
- 10 min
- Total
- 18 min
- Makes
- 2 milkshakes (about 14 oz / 410 ml each)
Steps
Before you start
- Chill two tall glasses in the freezer for at least 10 minutes so the shakes stay cold and thick.
- Take the ice cream out of the freezer 5 minutes before blending so it scoops easily, but it should still be firm.
- Use ripe, fragrant strawberries; hull them first. Frozen strawberries also work (see substitutions).
- Keep the milk in the fridge until the moment you blend; cold milk keeps the shake thick.
Chill the glasses
- Place two tall glasses in the freezer for at least 10 minutes.
- Meanwhile, rinse the strawberries, pat them dry, and cut off the green tops.
- Quarter 1 cup (150 g) of the berries.
- Set the 2 small garnish berries aside.
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Ready when: Glasses are frosty to the touch
Tip: Dry the berries well so extra water doesn't thin the shake.
Soften the ice cream
- Take the ice cream out of the freezer about 5 minutes before blending.
- Scoop 6 rounded scoops (about 3 cups / 420 g) onto a plate or directly into the blender jar.
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Ready when: Ice cream scoops easily but is still firm, not melted
Tip: Over-softened ice cream makes a thin shake.
Line the glasses
- Remove the chilled glasses from the freezer.
- Drizzle 1 tablespoon of chocolate syrup in a spiral around the inside of each glass, turning the glass as you pour.
- Return the glasses to the freezer while you blend so the syrup sets slightly.
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Ready when: Syrup streaks cling to the glass walls
Load the blender
- Pour the cold milk into the blender first, then add the quartered strawberries, the remaining 2 tablespoons of chocolate syrup, and finally the ice cream scoops on top.
- Liquid on the bottom helps the blades catch.
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Tip: Start with only ½ cup (120 ml) milk; you can add more later but can't take it out.
Blend until thick
- Secure the lid.
- Start on low speed for 10 seconds to break up the ice cream, then increase to high for 20–30 seconds.
- Stop when the mixture is smooth and swirls in a thick vortex.
- Small strawberry flecks are fine.
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Ready when: Pink-brown, smooth, thick enough to mound slowly on a spoon
Tip: Don't over-blend; heat from the motor melts the shake. If it is too thick to blend, add milk 1 tablespoon (15 ml) at a time.
Pour and garnish
- Remove the glasses from the freezer.
- Divide the shake evenly between them, tapping the glass gently to settle it.
- Top with whipped cream if using, a final drizzle of syrup if you like, and a whole strawberry.
- Serve immediately with wide straws and long spoons.
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Ready when: Shake holds a soft mound above the rim of the glass or fills it about ¾ full
Tip: Serve right away; the shake loosens within about 10 minutes.
Good to know
Tips
- Add ingredients in order: liquid, fruit, then ice cream for the smoothest blend.
- For a thicker shake, use 6 tablespoons (90 ml) milk; for a thinner, sippable one, use ¾ cup (180 ml).
- For a true Neapolitan version, swap 1 cup (140 g) of the chocolate ice cream for vanilla and add a scoop of strawberry ice cream.
- Chilled glasses make a noticeable difference in how long the shake stays thick.
Storage & reheating
Best served immediately. Leftover shake can be poured into a freezer-safe jar and frozen up to 1 week; thaw 10–15 minutes at room temperature and re-blend with a splash of milk. Not recommended to store in the fridge, as it separates and thins within an hour.
Substitutions
- fresh strawberries → frozen strawberries, partially thawed for 5 minutes. Same weight (150 g); shake will be slightly thicker, so add 1–2 tablespoons extra milk if needed.
- whole milk → oat milk or almond milk. Makes a dairy-free milk base; shake will be a little thinner.
- chocolate ice cream → dairy-free chocolate ice cream. Use a coconut- or oat-based ice cream along with a non-dairy milk for a fully dairy-free shake.
- chocolate syrup → chocolate hazelnut spread, warmed slightly. Gives a richer, nuttier flavor; use the same amount.
