Hot Fudge Milkshake

Hot Fudge Milkshake from Big Girls, Small Kitchen

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Until 2009, Herrell’s Ice Cream sat at the corner of Dunster Road and Mass Ave. in Cambridge. The ice cream there was great, and the hot fudge was better. Practically every day of college, I walked to Herrell’s in the afternoon, and I ordered a cup of Cookies ‘n Cream with Hot Fudge Sauce. I thought this was decadent-ice cream with hot fudge, every day! Until one day, when I stood in line behind a couple who placed an order ten times more decadent than my wildest ice cream dreams.

They each bought a medium ice cream, in a cup. I do not bear in mind the flavors since of the shocker that followed. To drink, they requested for milkshakes. Milkshakes to wash down their ice cream! Even more ice cream to satiate the post-ice cream thirst! I couldn’t think I hadn’t thought of this previously. Not that I ‘d do such a thing. I such as water with my ice cream and hot fudge with my milkshakes.

See, back long before Herrell’s skilled me to consume ice cream every day, I consumed ice cream as soon as a week, on Wednesdays. This was at camp, and Wednesdays were journey days. On the way back from the mountains, the waterfalls, or the freezing cold beaches of Maine, we stopped at a joint for ice cream. Generally, we visited local, homemade-type locations and gotten flavors like Moosetracks, but once we went to a Dairy Queen.

At the Milk Queen, I got a Hot Fudge Milkshake. Though the shake was cold, each slurp tasted of hot fudge. Not like chocolate sauce, and not chocolate ice cream. This had a butteriness like no chocolate sauce or chocolate milkshake long before it. It tasted like vanilla ice cream with hot fudge sauce, combined.

That’s simply what it is. In honor of camp and Wednesday ice cream and Milk Queens and milkshakes, today I made you this Hot Fudge Milkshake number. I blended together a sundae in a glass. Sip it alongside a cup of ice cream-if you are crazy enough to attempt.


Hot Fudge Milkshake
Serves 1

4 scoops vanilla ice cream
1/4 cup milk
3-4 tablespoons Hot Fudge Sauce (recipe follows)
Pinch of salt
Chocolate shavings and/or sliced peanuts for garnish

Soften the ice cream for a minimum of 5 mins. You desire it to be closer to the texture of soft ice cream than hard-but not melty. Incorporate all ingredients in a mixer. Pulse until the hot fudge is entirely integrated with the ice cream.

Hot Fudge
from Maida Heatter’s Book of Great Chocolate Desserts

½ cup heavy cream
3 tbsps sweet butter, cut into small pieces
2/3 cup granulated sugar
Pinch of salt
1/2 cup Dutch-process cocoa powder, sifted

Heat cream and butter over moderate heat till the butter has actually melted and the cream simply comes to a reduced boil. Add the sugar and stir till liquefied, checking with your finger to see if you can feel the granules.

Reduce the heat and include the salt and cocoa powder, then stir them in with a whisk. Separate any lumps with a spoon.

Remove from the heat and scrape

Remove from heat and serve immediately. You could likewise store any leftovers in the refrigerator and reheat gradually in the top of a double boiler. The hot fudge sauce will become too thick to spoon out after refrigeration, so you should place the jar or glass storage space meal in a bowl of hot water till adequate melts to pour out.