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READY IN 5 mins

Freeze-Easy Chocolate Shake

Read Reviews (19)

"A very frosty treat that is perfect for that ice cream craving you sometimes get!" — Angie

Ingredients Edit and Save

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Original recipe makes 1 serving Change Servings

2 cups chocolate ice cream
1 cup milk

1 tablespoon chocolate syrup

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Directions

Let ice cream soften for a few minutes. Place in blender with 1/2 to 1 cup milk (Add the greater amount of milk for a thinner consistency.) Measure in the chocolate syrup. Blend until smooth. Pour into glass and enjoy!

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PREP 5 mins
READY IN 5 mins

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Oh so simple and oh so good! I used a little less milk because I like things a bit thicker. I put these in nice tall glasses and topped them with whipped cream and more chocolate syrup. All that was left to do was enjoy them right down to the last drop!

—Jillian

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Most Helpful Critical Review

Aug 10, 2009

wow well i am 12 years old and i made this milk shake 4 my parents after a long nite and they luved it thanx to you i have happy parents

—Tyler Olson

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26 Ratings

Jul 18, 2005

The taste was really good, but the shakes weren't very thick. We also used different flavor's of ice cream and in place of the chocolate syrup we used Nescafe's Ice Java chocolate mocha syrup. I will make this again but with less milk to try to thicken it up.

—WALLERFAM

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Jul 19, 2008

This is as simple as it can get! For the others who say its not thick...It says in instructions to use less milk if you prefer thick. This is something that can be played with. I will try mint choc chip next time.

—joann76

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Jun 27, 2007

This recipe didn't sound amazing at first, but after making it I learned that it is GREAT! I didn't measure the cups of ice cream - just took giant scoops out of the carton and dumped them into the blender. As for the milk, I changed two things: I used 1/2 a cup instead of a whole, and I used 4% milk instead of regular. The chocolate syrup all floated down to the bottom and sat underneath the blades, but that was okay - I just drizzled it on top of the shake when it came out last. If it had mixed in, it probably would have been too chocolatey. I LOVED this shake - not too thick, not too thin, not too chocolatey. The best!

—3girls2parents1chef

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May 14, 2008

This tasted just like an IN-N-OUT shake! I used 1/2 cup of 2% milk and two huge scoops of vanilla ice cream (all I had) then a tablespoon of chcolate syrup. Yum!

—JustPeachy

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May 20, 2010

This was the simplest and best recipe! In order to have a thicker shake, add less milk. I've tried both ways, and I prefer thicker, but they both taste absolutely delicious!

—Marianne

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Nov 13, 2009

I can't believe I've been spending $4 on shakes all this time and I could've made them. It tastes even better than bought ones. I used 1/2 cup 2% milk because i like them thick. So delicious, I'm gong to try pineapple shakes with vanilla ice cream and canned crushed pineapple. Yum yum

—motomoto

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Nutrition

Calories
745 kcal
37%

Carbohydrates
98.1 g
32%

Cholesterol
109 mg
36%

Fat
34.1 g
52%

Fiber
3.7 g
15%

Protein
18.5 g
37%

Sodium
314 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Freeze-Easy Chocolate Shake

Serving Size: 1/1 of a recipe
Servings Per Recipe: 1
Amount Per Serving
Calories: 745
Calories from Fat: 307

% Daily Value *
Total Fat 34.1g 52 %
Saturated Fat 21.1g 106 %
Cholesterol 109mg 36 %
Sodium 314mg 13 %
Potassium 1065mg 30 %
Total Carbohydrates 98.1g 32 %
Dietary Fiber 3.7g 15 %
Protein 18.5g 37 %
Sugars 87.7g
Vitamin A 31 %
Vitamin C 4 %
Calcium 72 %
Iron 29 %
Thiamin 21 %
Niacin 19 %
Vitamin B6 15 %
Magnesium 41 %
Folate 30 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.