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Chocolate Raspberry Layer Cake Milkshake

This indulgent and creamy Chocolate Raspberry Layer Cake Milkshake is perfect for a sweet treat on a warm day or as an elegant dessert. Easy to make and suitable for a gluten-free diet, this dessert will be a hit at any gathering.

Time: Prep: 10 minutes - Cook: None - Total: 10 minutes
Servings: 4
Difficulty: Easy
Cuisine: American

Allergens

Dairy, Soy (in some store-bought ice cream)

Ingredients

  • 2 cups chocolate ice cream
  • 1 cup raspberry sorbet
  • 3/4 cup whole milk
  • 1/2 tsp vanilla extract
  • 1 1/2 cups whipped cream (store bought or homemade)
  • Fresh raspberries and mini chocolate chips for garnish

Instructions

  1. In a blender, combine the chocolate ice cream, raspberry sorbet, milk, and vanilla extract. Blend until smooth and creamy.
  2. Pour the mixture into 4 tall glasses, filling them about two thirds full.
  3. Top each glass with a generous dollop of whipped cream.
  4. Garnish with fresh raspberries and mini chocolate chips for an extra touch of indulgence.
  5. Serve immediately with spoons or straws.

Chef’s Insight

To ensure a thick and creamy milkshake, use high-quality ice cream and sorbet.

Notes

This recipe is easily adaptable to your preferred flavor combinations.

Cultural or Historical Background

The milkshake is an American creation that dates back to the early 1900s. It was originally made by blending milk and malted milk powder with ice cream and flavors.