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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
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Dark Chocolate Thick Milkshake
Ingredients
- 6 tablespoons heavy whipping cream
- 5 tablespoons canned coconut milk
- 1/8 teaspoon vanilla extract
- 2 tablespoons unsweetened dark cocoa powder
- 2 tablespoons low carb sugar substitute or other sugar substitute
Instructions
- 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.
Notes
15g erythritol per serving
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
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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.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Lisa MarcAurele has been creating keto friendly recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!
RayRay Risin says
I have two incredibly dumb questions.
1. Can I use rice milk instead of almond or coconut milk?
2. Is there a dairy free option I can use instead of heavy whipping cream?
I only ask because rice milk is the only milk alternative I can stomach, and I just can’t use milk/cream for anything unless I want to get really sick. Which, obviously, I really, REALLY don’t want.
Lisa says
Rice milk is fine. You could use coconut cream instead of the regular whipping cream.
Michelle Munoz says
Oh my Lord! Im seriously dying over your wood counter!! Is it an island? All the details are truly appreciated!! ? I’m dying to have a counter like that! The recipe looks delicious & I will be trying it but I couldn’t get over your counter. ? Thanks!
Lisa says
It’s just a wooden backboard. I do love the look of a wood counter, though.
bitter fruit says
Being a “veteran” of the kitchen, autoplay food videos really annoy me; I’m one of those, “Just get me to the recipe” kind of folks. But, I can see how newbies might like or need them.
Lisa says
I’m not a fan of video either, but some people do like to see the process.
Sandy Munn says
Loved the video. It encourages me to try the recipe!
Lisa says
Thanks Sandy!
Jodi says
Wow! This is REALLY yummy! Do you think if you used coffee extract instead of vanilla it would taste like a mocha shake?
Lisa says
For mocha, I’d use regular cocoa instead of dark and add either a syrup or instant coffee/espresso powder.
Annie says
It’s kind of like chocolate frozen yogurt if you let it get firmer. I found the first few bites to be kind of nasty because of the fake sugar taste – it was like eating bitter coco powder and chemicals – but after a while the tongue adjusts and it tasted like dark chocolate soft serve fro-yo. A great substitute since I can’t have a lot of sugar anymore.
Lisa says
Interesting description. You do get used to these types of treats and then real sugar tastes bad ?
Liz says
That looks delicious. I will be giving it a try as soon as I find some sugar free vanilla. I really appreciate the video too! Can you use unsweetened almond milk instead of canned coconut milk?
Lisa says
The original recipe used unsweetened almond milk. It works well.
Mary says
This video being shared on facebook is what brought me to your blog. I am not always looking for a video when reading blogs, but a few videos of your most awesome recipes circulating through social media is a great way to bring in new followers. I’m looking forward to trying this tonight. Have been looking for a suitable replacement for ice cream for awhile. Do not always want to break out the ice cream maker.
Lisa says
Hi Mary! Thanks for letting me know that the video helped you find me. I’ve been hoping to make more, but time isn’t always available as I have a full time job outside of blogging. But, I do want to make more videos as I think it helps to see how a recipe is made.
Mary says
No prob! Now that I know you exist I’m following you on facebook for other great ideas. The frosty turned out delicious! It was a great, easy Saturday night snack for my husband and I to share. I have a feeling we’ll be whipping it up pretty regularly.
Jaime says
YUM-MY I love video recipes because it gives me a better idea when someone says “soft peaks” sometimes it means something different to another person. If I wasn’t at work right now, I would so make this, thanks for sharing it!
Lisa says
I’m so glad the video helped. Sometimes it’s hard to write steps that are clear to all! I think this recipe is calling my name again. I’ve got all the ingredients at home.