Ingredients
Equipment
Method
Step-by-Step Instructions
- Begin by pouring the heavy cream into a mixing bowl. Using a hand mixer, whip the cream on medium speed until soft peaks start to form, about 2–3 minutes. Cover and refrigerate the whipped cream.
- Brush the rims of serving glasses with maple syrup and dip each rim into black sanding sugar. Place glasses in the freezer for about 10 minutes.
- In a blender, combine the vanilla ice cream, milk, black cocoa powder, maple syrup, and vanilla extract. Blend on high until smooth, about 30 seconds. Adjust thickness with more milk if needed.
- Taste the milkshake and add more black cocoa powder if desired. Blend again briefly to incorporate.
- Remove chilled glasses from the freezer, pour the milkshake, top with the whipped cream and sprinkles, and serve immediately.
Nutrition
Notes
Serve fresh for the best experience. Customize with textures like crushed cookies or nuts.