Ingredients
Equipment
Method
- Cut brownies into 1-inch chunks. Freeze brownie chunks for 30 minutes - this is important. Let ice cream soften at room temperature for 5 minutes. Have cold milk and chocolate syrup ready.
- Add vanilla ice cream to blender first. Drop in frozen brownie chunks. Pour in cold milk - start with less than you think. Add chocolate syrup and fudge sauce. Blend on medium speed for 15-20 seconds until smooth but still thick.
- Check thickness after blending. Should be thick enough to coat spoon heavily. Add more milk only if blender won't move - one tablespoon at a time. Blend briefly after each addition. If too thin, add more ice cream or frozen brownie chunks.
- Drizzle chocolate syrup inside chilled glasses. Pour thick shake into glasses. Top with generous whipped cream. Crumble extra brownie pieces on top. Add chocolate drizzle and cherry if using. Serve immediately with thick straw and spoon.
Nutrition
Notes
The secret to perfect brownie milkshakes is using way less milk than you think and freezing the brownie chunks first. Too much milk makes watery chocolate milk instead of thick shakes, and room temperature brownies thin everything out fast. The ratio that actually works is 3 cups ice cream to only ½ cup milk maximum most people use triple the milk they need and end up disappointed.