Ultimate Chocolate Milkshake (ATK)

• servings: 4

Ingredients

3 cups vanilla ice cream, cut into large chunks

1½ cups chocolate sorbet, cut into large chunks

1/2 cup whole milk

2 tablespoons hot fudge sauce, at room temperature

Directions

Combine all ingredients in food processor or blender and puree until smooth, scraping down sides as needed. Pour into chilled glasses. Serve.

Notes

Soften the ice cream and sorbet at room temperature for 5 minutes before scooping. If your hot fudge sauce is refrigerated, microwave 2 tablespoons in a small dish for 5 seconds. This recipe is easily halved.

Shake Up Your Shake If you're craving a little something extra in your shake, these add-ins should hit the spot.

COOKIES Oreos, Nutter Butters, and Keebler's Fudge Shoppe Grasshoppers are our favorites. Before adding ice cream and sorbet to food processor or blender, pulse 3/4 cup milk, hot fudge sauce, and 8 cookies until finely ground. Add ice cream and sorbet and con- tinue to blend until smooth.

CANDY We like to use 1 Snickers or Milky Way Bar, 4 Reese's Peanut Butter Cups, or 1½ cup Whoppers. Before adding ice cream and sorbet to food pro- cessor or blender, pulse ½ cup milk, hot fudge sauce, and candy until finely ground. Add ice cream and sorbet and continue to blend until smooth.

Building the Best Chocolate Flavor While most shake recipes rely solely on chocolate syrup, we got a super-jolt of chocolate flavor by using a couple of unusual suspects. Chocolate sorbet (paired with vanilla ice cream) gave our shake a potent-but not too sweet-chocolate punch, while using hot fudge topping (see page 30 for our taste test results) instead of the syrup made our choco- late shake downright fudgy.

HERSHEY'S Hot Fudge

Häagen-Dazs

CHOCOLATE SORBET