Malted Chocolate Milkshake

Remember those old-school soda fountain days? That nostalgic malty goodness is back and better than ever with this incredibly simple yet utterly satisfying malted chocolate milkshake. Five minutes is all that stands between you and creamy, malty perfection that’ll make you wonder why you ever settled for plain chocolate shakes.

The secret weapon here is malted milk powder—that magical ingredient that transforms an ordinary chocolate shake into something that feels both vintage and luxurious. The subtle toasty, nutty flavor adds incredible depth that pairs perfectly with rich chocolate ice cream. Trust me, once you go malted, regular milkshakes just won’t cut it anymore.

Ingredients

• 2½ cups chocolate ice cream
• 3 tablespoons malted milk powder
• ½ cup milk, or to taste
• 2 tablespoons whipped cream (optional)

Steps

1. Prepare your equipment. If possible, place your blender container in the freezer for 10-15 minutes before making your shake. This simple step keeps your milkshake colder longer and prevents premature melting.
2. Add 2½ cups chocolate ice cream and 3 tablespoons malted milk powder to your blender container. Pulse until the ingredients are well combined, about 5-7 pulses. You should see the malted milk powder fully incorporated with no dry patches.
3. With the blender running on low speed, gradually pour in ½ cup milk until you reach your desired consistency. For a thicker shake, use less milk (start with ¼ cup); for a more drinkable consistency, use the full amount or slightly more. The perfect consistency should be thick enough to hold a spoon upright but still pourable.
4. Pour immediately into a chilled glass. The milkshake should have a smooth, velvety texture with no ice cream chunks or powder streaks.
5. If desired, top with 2 tablespoons whipped cream for that classic milkshake presentation. For extra indulgence, sprinkle a little additional malted milk powder on top of the whipped cream.

Smart Swaps

• Use almond milk or oat milk instead of regular milk (same amount) for a dairy-alternative version
• Substitute vanilla ice cream plus 2 tablespoons chocolate syrup for a lighter chocolate flavor
• Try coconut milk ice cream (same amount) for a dairy-free version with tropical undertones

Make It Diabetes-Friendly

• Replace regular ice cream with sugar-free ice cream (same amount) to reduce carbs by approximately 15g per serving
• Use unsweetened almond milk (½ cup) instead of regular milk to further reduce carbs by 6g
• Reduce serving size to 1½ cups total and pair with a small protein snack to slow sugar absorption
• Add 1 tablespoon chia seeds to increase fiber content and help moderate blood sugar response

Pro Tips

• Let ice cream soften at room temperature for 3-5 minutes before blending for easier mixing
• For an extra-thick shake, use frozen milk ice cubes instead of liquid milk
• Chill your serving glass in the freezer for 15 minutes before pouring for maximum coldness
• For a coffee twist, add 1 teaspoon instant espresso powder along with the malted milk powder