Ingredients:

  • 1.5 cups (225g) premium chocolate ice cream
  • 0.5 cup (122g) whole milk, chilled
  • 0.25 cup (60g) plain full-fat Greek yogurt
  • 3 tbsp (48g) natural creamy peanut butter
  • 1 tbsp (5g) Dutch-processed cocoa powder
  • 1 tsp (3g) cacao nibs
  • 1 pinch (0.5g) flaky sea salt

Instructions:

  1. Chill the glass. Place your serving glass in the freezer. Note: This prevents the shake from melting the second it touches the glass.
  2. Pour the milk. Add 0.5 cup (122g) chilled whole milk to the blender base first. Note: Liquids at the bottom help the blades spin freely without cavitating.
  3. Add the yogurt. Spoon in 0.25 cup (60g) Greek yogurt. Note: The yogurt acts as a buffer between the liquid milk and the solid ice cream.
  4. Introduce the peanut butter. Add 3 tbsp (48g) peanut butter directly into the center. Note: Placing it in the middle prevents it from sticking to the blender walls.
  5. Sift the cocoa. Add 1 tbsp (5g) Dutch processed cocoa powder and the pinch of sea salt. Note: Salt is crucial for balancing the sweetness of the Peanut Butter Chocolate Milkshake.
  6. Load the ice cream. Scoop 1.5 cups (225g) chocolate ice cream on top of the other ingredients. Look for hard frozen scoops for the best texture.
  7. Pulse and blend. Pulse five times to break up the ice cream, then blend on medium high for 20-30 seconds until the mixture is glossy and uniform.
  8. Add the crunch. Toss in 1 tsp (3g) cacao nibs and pulse twice just to distribute. Stop before they turn to dust to keep that shatter texture.
  9. Pour and serve. Transfer to your chilled glass and enjoy immediately while the frost is still visible on the rim.