Ingredients:

  • 1/2 cup (100g) Semi-sweet chocolate chips
  • 1/4 cup (60ml) Heavy cream
  • 1 tbsp (14g) Unsalted butter
  • 1/2 tsp Vanilla extract
  • 3 large scoops (450g) Premium chocolate ice cream
  • 1/2 cup (120ml) Whole milk, cold
  • 2 tbsp (15g) Unsweetened cocoa powder
  • 1/2 tsp Pure vanilla extract
  • 1 pinch fine sea salt
  • 2 tbsp Whipped cream
  • 1 tsp Chocolate shavings

Instructions:

  1. Place glassware in the freezer for 15 minutes. Remove ice cream from the freezer and let it temper at room temperature for 5 minutes until slightly softened.
  2. Prepare the Hot Fudge: In a microwave-safe bowl, combine chocolate chips and heavy cream. Microwave in 20-second intervals, stirring until glossy. Stir in butter and 1/2 tsp vanilla extract.
  3. Perform the 'Dry' Blend: Add cold milk, cocoa powder, 1/2 tsp vanilla extract, and salt to the blender. Pulse for 5 seconds to fully dissolve the cocoa powder.
  4. Main Blend: Add the tempered ice cream scoops to the blender. Use the pulse setting or lowest speed for 15–20 seconds until thick ribbons form.
  5. Swirl the homemade hot fudge down the inside walls of the chilled glasses for a marbled effect.
  6. Pour the milkshake into the glasses and top with whipped cream and chocolate shavings.