Chocolate Milkshake

Section: Blended: Frappés, Shakes and Granitas · chocolate · dairy · blend

Setup

Glass: 400 ml, frozen

Ingredients (as the source specifies)

Dark chocolate sauce 30 ml
Raw cacao 10 g
Milk 200 ml
Vanilla base 20 g
Ice 100 g

Further specification

Garnish: Whipped cream 20 ml + sauce drizzle 10 ml + a dusting of cocoa

Operating procedure

Applies to: a thick blended milkshake of vanilla ice cream, chocolate sauce, and cold milk, blended to a straw-standing body.

Target: under 75 seconds of blending; serve immediately.

Portion the vanilla ice cream by weight to the recipe spec from a firm, evenly frozen tub.
Portion the chocolate sauce by weight or pump count to the recipe spec, not by eye.
Pull cold milk from the correct, freshly dated container into a measuring jug.
Chill the serving glass and, if plating, have extra chocolate sauce ready for lining or drizzle.
Rinse and sanitize the blender jar and blade before the first drink of the run.

Load liquid first: pour the cold milk into the blender jar, then add the chocolate sauce.
Milk and sauce first give a clear blade and a fluid base for the ice cream to fold into.
Add the weighed chocolate sauce, measured to the recipe spec.
Sauce weighed or pumped to spec — an eyeballed pour makes the shake either flat or over-sweet.
Add the weighed ice cream on top.
Ice cream weighed to spec against milk (a starting point of roughly 2 parts ice cream to 1 part milk) sets a repeatable thickness.
Pulse to fold everything together, then run continuous just until smooth and evenly coloured.
Blend only until the colour is uniform with no chocolate streaks — over-blending warms and thins the shake.
Check the body: it should hold a straw upright and resist a spoon; adjust with ice cream or cold milk before pouring.
Too thin — add a scoop of ice cream and re-pulse; too stiff — add a splash of cold milk.
Pour into the chilled glass, add an optional chocolate drizzle, and serve immediately with a wide straw and spoon.
A milkshake softens and loses its body within minutes — serve straight away.

Texture is velvet-smooth with an even color and no chocolate streaks or unblended chunks.
Body is thick enough that a straw stands upright and it resists a spoon.
Chocolate and vanilla are balanced — chocolatey but not cloying; served immediately.

Thickness lives in the ice-cream-to-milk ratio, not blend time — start around 2:1 by weight. Weigh the sauce for a consistent chocolate hit without over-sweetening, and serve to order — a standing shake softens fast.

Technique

The procedures this drink is built with. They are the technique, not this drink's own method.

Blended frappés & milkshakes

Energy, derived from the ingredient list

Computed line by line against the source's own coefficient table. Nothing here is typed in.

Dark Chocolate Sauce · 30 × 3 = 90 kcal
Raw cocoa powder · 10 × 2.3 = 23 kcal
Whole milk 3.5% · 200 × 0.64 = 128 kcal
Frappé base powder · 20 × 4 = 80 kcal
Ice · 0 kcal

Derived total: ≈ 320 kcal

Caffeine, derived from the ingredient list

The derivation is incomplete: these lines name a caffeine carrier the source states no factor for, so no total is published - an understated safety figure is worse than none:

Dark chocolate sauce 30 ml

Allergens, as the source states them: `MILK` `SOY`

Holding and food safety

These figures are the published guidance, not a house rule. Each carries its source.

Chilled components: hold at or below 5 °C. The legal maximum is 8 °C.
Once a chilled component is out of the fridge, it has 4 hours before it must be discarded.

Your local authority sets the requirement. Confirm these against it before service.

Source: GOV.UK — Food hygiene for businesses (FSA guidance) — retrieved 2026-08-20