How to Make Chocolate Nesquik Milkshakes
Stick a tall glass in the freezer (optional)., Let your ice cream soften., Combine your ingredients., Blend., Serve in a cold glass.
Step-by-Step Guide
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Step 1: Stick a tall glass in the freezer (optional).
Whether you're using a tall glass or a classic metal cup, popping it in the freezer for a few minutes will keep your milkshake frosty as you sip it.
There's no need to stand around – get started on the milkshake while you wait. -
Step 2: Let your ice cream soften.
Using ice cream straight from the freezer can make your milkshake taste dilute, thin, or icy.
You'll have much better results if you leave the ice cream out on the counter for about ten minutes, until it's soft and just beginning to melt around the edges.On a hot day, put the ice cream in the refrigerator for about 30 minutes instead.
Heating the ice cream too fast can ruin the texture.
This gentle method is best.
Skip this step if using frozen yogurt. , Add 2 large scoops of the softened ice cream or frozen yogurt to a blender or milkshake maker.
Use a large stainless steel bowl instead if you don't have a blender.Add ¼ cup (60 mL) milk for a thick milkshake, or up to a full cup (240 mL) if you prefer a thinner drink.
Add ½ cup Chocolate Nesquik powder.
Whole milk makes a richer shake, while low fat or skim milk is a healthier option.
For an extremely rich milkshake, also blend in 1–2 tablespoons (15–30 mL) heavy whipping cream.
Crushed ice will dilute your milkshake's flavor.
Use extra milk instead to thin the shake, and pop the milkshake in the freezer for a few minutes if it's too runny.
If you like a thicker shake consistency, start out with 1/4 cup of milk and add more until you are satisfied with the texture. , This is easiest with a blender, milkshake maker, or stick blender, on a low setting.
If you don't have one of these, burn off some calories in advance with a sturdy whisk.
Semi-frozen ice cream is easiest to blend with a series of short pulses, or with a sturdy fork instead of a whisk.
If it still won't blend, mash it against the sides with a rubber spatula or flat spoon and try again., Taste before you pour it into the glass, so you have the option to blend in more milk (thinner) or more ice cream (thickener).
Serve with a spoon or thick straw and enjoy immediately. -
Step 3: Combine your ingredients.
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Step 4: Blend.
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Step 5: Serve in a cold glass.
Detailed Guide
Whether you're using a tall glass or a classic metal cup, popping it in the freezer for a few minutes will keep your milkshake frosty as you sip it.
There's no need to stand around – get started on the milkshake while you wait.
Using ice cream straight from the freezer can make your milkshake taste dilute, thin, or icy.
You'll have much better results if you leave the ice cream out on the counter for about ten minutes, until it's soft and just beginning to melt around the edges.On a hot day, put the ice cream in the refrigerator for about 30 minutes instead.
Heating the ice cream too fast can ruin the texture.
This gentle method is best.
Skip this step if using frozen yogurt. , Add 2 large scoops of the softened ice cream or frozen yogurt to a blender or milkshake maker.
Use a large stainless steel bowl instead if you don't have a blender.Add ¼ cup (60 mL) milk for a thick milkshake, or up to a full cup (240 mL) if you prefer a thinner drink.
Add ½ cup Chocolate Nesquik powder.
Whole milk makes a richer shake, while low fat or skim milk is a healthier option.
For an extremely rich milkshake, also blend in 1–2 tablespoons (15–30 mL) heavy whipping cream.
Crushed ice will dilute your milkshake's flavor.
Use extra milk instead to thin the shake, and pop the milkshake in the freezer for a few minutes if it's too runny.
If you like a thicker shake consistency, start out with 1/4 cup of milk and add more until you are satisfied with the texture. , This is easiest with a blender, milkshake maker, or stick blender, on a low setting.
If you don't have one of these, burn off some calories in advance with a sturdy whisk.
Semi-frozen ice cream is easiest to blend with a series of short pulses, or with a sturdy fork instead of a whisk.
If it still won't blend, mash it against the sides with a rubber spatula or flat spoon and try again., Taste before you pour it into the glass, so you have the option to blend in more milk (thinner) or more ice cream (thickener).
Serve with a spoon or thick straw and enjoy immediately.
About the Author
Brandon Murphy
Specializes in breaking down complex DIY projects topics into simple steps.
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