Chocolate-cinnamon milkshake

serves 4-5

Rating (7 ratings)


500 g chocolate ice cream, shop-bought or home-made according to recipe
200 ml milk
15 ice cubes

Chocolate sauce (see recipe below)
Whipped cream

Chocolate sauce
3 tbsp Dansukker Dark Muscovado Sugar
60 g cocoa powder
200 ml water
180 g Dansukker Cane Sugar
A pinch of salt
1 tsp Dansukker Vanilla Sugar
1 tsp crushed cardamom

Chocolate ice cream with cinnamon
8 large egg whites
250 g Dansukker Dark Muscovado Sugar
2 tsp Dansukker Vanilla Sugar
350 ml milk
40 g cocoa powder
700 ml 40% whipping cream
A pinch of salt
2 tsp ground cinnamon


Blend the ice cream and milk in a mixer until everything is blended. Add the ice cubes at the end.
Layer the milkshake, cream and chocolate sauce in a glass.
Top with chocolate sauce and whipped cream.

Chocolate sauce
Combine all the ingredients and allow to heat until the sugar crystals are dissolved. Boil for 3-4 minutes until the sauce starts to thicken. Remove from the heat.

Chocolate ice cream
Beat the egg yolks and sugar in a bowl.
Heat the milk and cocoa powder until just before it starts to boil. Remove from the heat and slowly pour half of the hot milk into the egg mixture, stirring constantly.
Pour the tempered egg mixture into the rest of the milk and add the cream, cinnamon and salt. Simmer the mixture, stirring constantly until it thickens (5 – 10 minutes).
Leave to cool in a refrigerator for at least 6 hours, or preferably overnight.
Use an ice cream maker or place in the freezer for at least 6 hours.

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