Here’s how to make a thick milkshake from scratch at home like the”Frosty” kind at the fast food restaurants. Give this rich low carb dark chocolate frosty milkshake a try and see how simple it is!
I’ve been downsizing a lot of my sweet recipes. I just don’t think it’s healthy to be eating a lot of sweets, even if they are low carb. It’s better to only have a small sweet each day as needed or reserve them for special occasions.
I have also been spending some time reworking a few of my old recipes. My food photography was quite terrible when I first got started in food blogging. So, I’ve been updating photos any time I make one of my older recipes.
Last weekend, I was in the mood for chocolate ice cream. I looked to my creamy chocolate frosty recipe which is an easy single serving recipe. In this post, I’ll show you how to make a thick milkshake like the “Frosty” at home.
I decided to modify the original recipe slightly. I like dark cocoa a lot more than regular so I used the dark kind in the recipe. I also replaced the almond milk with canned coconut milk.
The other thing I changed was to cut the serving size in half. The carbs in the original recipe are a lot more than I wanted to satisfy my craving for chocolate ice cream.
The great thing about this recipe is that you don’t need an ice cream maker. A stand or hand mixer is the only kitchen appliance needed if you don’t count the freezer.
You don’t get much from this recipe and for many people, they will want to eat the entire amount as one serving. That’s perfectly okay, but the total carb count will be close to 19 grams. If you subtract fiber, it gets down to about 5 grams.
I chose to only eat half of the recipe and save the other half for later. If you don’t eat it right away, it will get rock hard in the freezer. So, you’ll need to let it sit out at room temperature before eating if it’s frozen completely.
Although you can sip this with a straw, it really thick and I prefer eating it with a spoon. Even the regular fast food shakes that I used to have were eaten with a spoon rather than a straw.
To show you how to make a thick milkshake at home easily from scratch, I made a video of the preparation. You can scroll down and see the video just before the recipe.
Recipe videos seems to be super popular these days. So, I’ve been been spending a little time learning how to make them. It does take a lot more time when shooting video versus just taking photos of the preparation steps.
Are you a fan of watching recipe videos or are you the kind of person who just wants to read the recipe and move on? I’m trying to decide if it’s worth the extra effort required to do food videos to supplement the recipes.
How to Make a Thick Milkshake Recipe
Dark Chocolate Thick Milkshake
- Start whipping cream with mixer until soft peaks form.
- Slowly add remaining ingredients.
- Continue beating until stiffer peaks form.
- Put mixture in freezer.
- After 20 minutes, remove from freezer and stir with fork to break up frozen areas around edges.
- Keep checking mix every 20 minutes and stir until it’s reached the right consistency.
15g erythritol per serving
- Values Array ( [carbohydrates] => 300 [protein] => 50 [fat] => 65 [saturated_fat] => 20 [cholesterol] => 300 [sodium] => 2400 [potassium] => 3500 [fiber] => 25 )
- Carbs: 300
- Fiber: 25
- Protein: 50
- Net Carbs: 275
- Macro: 1560
- % Carbs: 71%
- % Protein: 13%
- % Fat: 38%
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.