Black and White Milkshake

Bonnie Coleman at the Shoreline Coffee Shop in Mill Valley, California makes the best milkshakes I’ve ever encountered. The secret, she insists, is top quality ice cream and a special two-step mixing technique. Although Bonnie agrees that a blender can produce a satisfying shake, she prefers to use a small home milkshake machine. You can find one wherever small appliances are sold.

Directions   Print recipe     Email to a friend

1/2 cup chocolate syrup
3 large scoops vanilla ice cream
8–12 ounces milk

1. Combine chocolate syrup, 2 scoops of the ice cream and milk in a blender or milkshake machine. (Adjust milk quantity to suit your preference.)

2. Blend thoroughly.

3. Add the final scoop of ice cream and process until just blended.

4. Pour into a glass, add a straw and slurp away!