Chocolate Shake Down Recipes

DELICIOUS CHOCOLATE SHAKE

Steps:

• In a blender, combine ice cream, drink mix powder and milk. Blend until smooth. Pour into glasses and serve.

CHOCOLATE MILKSHAKES

Steps:

• In blender, place milk and syrup. Cover and blend on high speed 2 seconds.
• Add ice cream. Cover and blend on low speed about 5 seconds or until smooth. Pour into glasses. Serve immediately.

CRAZY CHOCOLATE SHAKES

Steps:

• For the ganache: Put the semisweet and bittersweet chocolate in a heatsafe bowl. Heat the cream until very hot in a saucepan and pour over the chocolate. Stir until melted and combined. Let cool.
• For the milkshake: Put the milk, vanilla and chocolate ice cream and 1 cup of the ganache in a blender and blend until combined.
• To assemble: Spoon some ganache into large mason jars and spread on the sides. Spread some ganache around the rim of the jars. Dip the rims in sprinkles, chocolate chips, marshmallows and/or candies, or press on pretzels. Add a scoop of ice cream to each glass and pour in the blended milkshake. Squirt whipped cream onto the top of each glass and add pieces of the bars or brownies. Now go crazy and decorate the top with more whipped cream, ice cream, candies, etc. Drizzle with caramel or strawberry sauce and top with a cherry.
• Preheat the oven to 350 degrees F. Line a 9-inch square baking pan with aluminum foil and spray with nonstick spray.
• Mix together the flour, oats, brown sugar, baking powder and salt in a bowl. Cut in the butter with a pastry cutter until the mixture resembles coarse crumbs. Sprinkle the mixture into the prepared pan and pat lightly to pack it slightly.
• Bake until light golden brown on top and done in the middle, watching to make sure it doesn't burn, 30 to 35 minutes. Allow to cool for 15 minutes.
• Spoon the dulce de leche into a microwave-safe bowl and microwave to just slightly soften it, about 45 seconds. Scoop it on top of the oatmeal base and use an offset spatula to spread it out to the edges and into an even layer. Sprinkle on a layer of peanuts so that they completely cover the caramel and use your hands to gently press them into the caramel. Sprinkle on the butterscotch chips and mini chocolate chips in generous layers.
• Note: The warmth of the cookie base and caramel should slightly soften the butterscotch and chocolate chips. When that happens, use your hands to very gently press the chips just enough to anchor them together (but not enough to misshape them). If the pan isn't warm enough, pop it into the oven for 30 seconds or so and gently press the chips to anchor them together.
• Chill the bars for 2 to 3 hours to make them easy to slice. Remove them from the pan, place on a cutting board and use a long serrated knife to cut into small squares (they're rich!). Serve cold or at room temperature.

TRIPLE TREAT CHOCOLATE MILK SHAKE

Steps:

• Combine ingredients in blender; cover and blend until smooth.
• Sprinkle with grated chocolate.

TRIPLE CHOCOLATE SHAKE

Steps:

• Blend all ingredients until smooth.
• Pour into a glass.
• Place a dollop of whipped cream on top if desired.
• Sprinkle some dark chocolate shavings over the topTtotally optional) and serve!
• Enjoy.

EASY CHOCOLATE SHAKE

Steps:

• Hint: a little bit of milk can make it creamier, about 2 tablespoons, or to where you like it.
• First put the amount of vanilla ice cream you would like into the blender or food processor Put the amount of Nesquick you want with the ice cream.
• Put the milk in now, and blend until creaminess you would like.
• Enjoy!

THICK CHOCOLATE SHAKE

Steps:

• In a blender, combine the ice cream, milk, chocolate drink mix and powdered egg whites. Cover, and blend until smooth. You may need to stop and stir once or twice to get it evenly mixed. The shake will be very thick.

CHOCOLATE DREAM SHAKES

Steps:

• In blender, place ice cream, chocolate syrup and coffee. Cover; blend on high speed 5 to 10 seconds.
• Add 1/2 cup chocolate chips. Cover; blend on low speed about 5 seconds or until smooth. Pour into glasses. Top with whipped cream and extra chocolate chips. Serve immediately.

THICK CHOCOLATE SHAKE

Steps:

• Place all ingredients in a blender container; cover and process on high until smooth. Pour into glasses. Refrigerate any leftovers.

LIGHTER CHOCOLATE MILKSHAKE

Steps:

• Blend coconut milk, banana, cocoa powder, peanut butter, agave syrup, and ice cubes in a blender until smooth and slushy; pour into glasses and serve.

CHOCOLATE BANANA SHAKE

Steps:

• Put ice into blender, and pulverize.
• Add peeled bananas, milk, sugar, and Chocolate Quik mix to taste.
• (I use about 2 to 3 tablespoons) Blend until smooth and mixed.

CHOCOLATE MILKSHAKE

Steps:

• Put all the milkshake ingredients in a blender and blend until smooth.
• For the chocolate swirl melt the chocolate chips in a microwave safe container stirring after every minute until smooth.
• Stir the milk into the melted chocolate and microwave for about another 30 seconds and then stir again until smooth.
• To decorate the serving glass, place a tablespoon of the chocolate swirl sauce on the inside rim of a tall glass and then allow it to move down the inside of the glass, spinning the glass to create a swirl effect. Repeat with remaining sauce for both glasses.
• Pour the milkshake into the glasses and place a scoop of ice cream on top of each one. ENJOY!