Ingredients
Method
- Begin by blending the vanilla ice cream, milk, and mint extract until the mixture turns smooth, thick, and lightly whipped—cool in tone and effortlessly creamy.
- Introduce the chocolate gently, either folding it through by hand or giving the briefest pulse, allowing it to remain distinct—small pockets of texture against the softness.
- Pour into well-chilled glasses, where the surface settles with a soft, glossy finish. Add a light crown of whipped cream, if desired, keeping the finish elegant and unfussy.
- Serve immediately, while perfectly cold—each sip a balance of fresh mint, rich cream, and delicate shards of chocolate.
Notes
- Keep things cold from the start — A brief chill in the freezer for your glasses—and even the blender jug—helps the shake hold its body, staying thick, cold, and slow to soften.
- Handle the mint with care — It should lift, not dominate. Begin lightly, then adjust to taste, aiming for clarity and freshness rather than intensity.
- Be selective with chocolate — Opt for a well-made dark chocolate or finely chopped pieces; the flavour is cleaner, the texture more defined, and the finish far less sweet.
- Blend with restraint — Just enough to bring everything together. Overworking the mixture risks losing that desirable, velvety weight.
- Introduce quiet texture — A small scattering of chocolate at the base of the glass adds a subtle contrast as you drink.
- Finish simply — A soft spoon of whipped cream or a delicate shaving of chocolate is all that’s needed—nothing excessive, nothing heavy-handed.
