This is a rich, creamy, luxurious chocolate milkshake with dark chocolate ice cream, half and half, and chocolate syrup. The shake is topped with vanilla bean whipped cream infused with chocolate chip cookie brittle crumbs. A sprinkling of cookie crumbs as a garnish, the shake is served with chocolate chip cookie brittle shards.
I enjoy ice cream year-round. With an ice cream machine, I have the luxury of creating new ice cream flavors or perfecting my favorites. Chocolate is a flavor I enjoy as a base for adding additional ingredients to create new and exciting flavors. I start with milk, semisweet, or bittersweet chocolate.
To create this chocolate milkshake, I’m using a delicious homemade dark chocolate ice cream. Alternately you can use your favorite store bought ice cream.
To take this milkshake to another level, I’ve prepared homemade chocolate syrup for both the shake itself and as a topping or garnish.
Topping the milkshake with vanilla bean whipped cream is a no brainer. I add a tiny amount of mascarpone to the whipped cream to stabilize it and chocolate chip brittle cookie crumbs to add crunchy texture and visual appeal. Additionally, the whipped cream gets a shower of cookie crumbs to finish the dish.
The chocolate chip cookie brittle pieces are crispy and dry as you would expect. They are a perfect ice cream accompaniment.
As a kid I would let the ice cream in my bowl soften, stir it with a spoon, and eat it soft. Once you discover how easy it is to make milkshakes, you wonder why you never made them before. Now that I have an ice cream maker, I can have ice cream in any flavor I can imagine, using fresh, high-quality ingredients. It takes some effort, but it is worth it. A few extra steps and you’re sucking it through a straw.
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Double Dark Chocolate Milkshake with Mascarpone Whipped Cream + Chocolate Chip Cookie Brittle
Ingredients
Dark Chocolate Ice Cream
- 240 grams heavy cream (1 cup)
- 480 grams whole milk (2 cups)
- 100 grams granulated sugar (1/2 cup)
- 30 grams high-quality cocoa powder (1/4 cup), sifted
- 80 grams egg yolks (4 large)
- 170 grams high-quality dark chocolate, 60-70% cocoa liquor (solids)
- 5 grams kosher salt (1 teaspoon), or to taste
Chocolate Syrup
- 65 grams light brown sugar (1/3 cup)
- 65 grams granulated sugar (1/3 cup)
- 60 grams unsweetened cocoa powder (1/2 cup)
- 1 gram kosher salt (1/4 teaspoon)
- 120 grams cold water (1/2 cup)
- 4 grams pure vanilla bean paste (1 teaspoon)
Chocolate Chip Cookie Brittle
- 170 grams unsalted butter (12 tablespoons)
- 200 grams Turbinado Sugar (1 cup)
- 5 grams vanilla bean paste or extract (1 teaspoon)
- 5 grams kosher salt (1 teaspoon)
- 256 grams all-purpose flour (2 cups)
- 65 grams chopped pecans (1/2 cup)
- 170 grams semi-sweet or milk chocolate chips (1 cup)
Mascarpone Whipped Cream
- 120 grams heavy cream (1/2 cup)
- 15 grams powdered sugar (2 tablespoons)
- 5 grams vanilla bean paste or extract (1 teaspoon)
- 56 grams mascarpone cheese (2 tablespoons)
- 2 tablespoons chocolate chip cookie crumbs
Chocolate Milkshake
- 2 cups chocolate ice cream
- 1/4 cup half and half OR milk
- 1/4 cup mascarpone whipped cream
- 1/4 cup chocolate chip cookie brittle pieces
Instructions
Dark Chocolate Ice Cream
- Add heavy cream and milk to a simmer over medium heat, stirring frequently. Remove from heat.
- Add sugar and cocoa powder to heavy bottomed saucepan. Stir to combine. Add egg yolks and whisk to combine.
- Pour milk mixture into sugar mixture while whisking.
- Place saucepan on medium heat and cook (whisking occasionally) until custard reaches exactly 170° F. on an instant read or candy thermometer.
- Add chocolate to custard and stir until chocolate has melted. Strain custard into a bowl. Stir in salt. Chill custard in bowl or in ice bath to 40° F.
- Churn your chocolate custard in your ice cream machine according to the manufacturer's instructions. Store dark chocolate ice cream in an airtight container and place in freezer to chill overnight.
Chocolate Syrup
- Add light brown sugar, granulated sugar, unsweetened cocoa powder, and kosher salt to a small saucepan. Whisk to combine.
- Stir in the cold water.
- Heat the chocolate sauce over medium heat, whisking frequently.
- When the mixture begins to boil, reduce the heat to medium low.
- Simmer the sauce until it begins to thicken and become syrupy, about 10 minutes.
- Remove the saucepan from the heat and whisk in the pure vanilla bean paste.
- Pour the chocolate syrup into an airtight container and cool to room temperature. Cover and store in the refrigerator.
Chocolate Chip Cookie Brittle
- Preheat oven to 350 F.
- Place parchment paper on large 12 x 17 baking sheet.
- Add all-purpose flour to small mixing bowl. Set aside.
- Add unsalted butter and Turbinado sugar to small saucepan. Melt over medium heat, whisking constantly. Once butter has melted. Remove from heat and whisk 1 additional minute.
- Cool mixture for about 10 minutes. Whisk for 1 minute to recombine and create perfect consistency.
- Add vanilla bean paste and kosher salt to sugar mixture. Whisk to combine.
- Stir in the all-purpose flour.
- Let the cookie batter cool. It needs to be cool or the chocolate chips will melt.
- Stir in the semisweet chocolate chips and chopped pecans.
- Press the cookie dough onto the parchment until very thin.
- Bake 20-25 minutes or until the edges are brown and the cookie top is golden.
- Remove from the oven and cool completely on wire rack. Place cookie brittle on cutting board. Using a sharp knife cut into shards or break into pieces. Pulse several small pieces in food processor to create 1/4 cup cookie crumbs.
Mascarpone Whipped Cream
- Beat heavy cream to soft peaks in stand mixer or with hand mixer.
- Add powdered sugar and pure vanilla bean paste. Beat just long enough to incorporate.
- Add mascarpone cheese and beat to stiff peaks.
- Add chocolate chip cookie crumbs and beat just long enough to incorporate.
Chocolate Milkshake Assembly
- Chill glass in freezer.
- Add a few tablespoons chocolate syrup to small bowl or plate. Dip rim of glass in chocolate syrup. Place glass back in freezer to chill.
- Add chocolate ice cream and half and half to blender. Blend until smooth.
- Remove glass from freezer. Fill with chocolate ice cream shake mixture.
- Pipe whipped cream onto ice cream. Sprinkle with additonal cookie crumbs. Serve ice cold with chocolate chip cookie brittle pieces.
