My very first job was in an ice cream shop. That means between the ages of fifteen and seventeen I smelled like a waffle cone and had between three and seven sprinkles scattered throughout my hair at any given moment. Summers were long and hot, but if you made nice with the boys that worked in the pizza place next door you either had a make-out partner for the deep freezer, or someone to trade you obscene amounts of pizza for obscene amounts of ice cream. I opted for the later exchange… mostly because I was awkward and didn’t really have a choice.
Everyday on my ice cream lunch break I would make myself a giant milkshake and head outside the ice cream shop to sit on a sunny stoop. These were the days before cellphones (… I know, BONKERS), so I’d watch people mill about and think about what the future held for me. I’d daydream about being a writer, or being a backup dancer for Mariah Carey, or devise ways to find Jared Leto and make him fall in love with me.
The milkshake was my super indulgent escape.
The backup dancing didn’t pan out, and I couldn’t find Jared Leto… but all’s well that ends well.
I sure do know how to plan an afternoon escape. Nowadays we call it Happy Hour.
This Happy Hour Hot Fudge Milkshake is steeped in a rich tradition of indulgence. What does that mean? It means that I’ve paired my deep love of milkshake with my fondness of rich dark chocolate… I’m talking about the fancy stuff. Throw in a shot of bourbon and this Happy Hour escape is just beyond.
Ah! If I could only tell my fifteen year old self what I know now…
The highlight of this milkshake is the deep dark hot fudge sauce. I used an 86% Intense Dark Chocolate from Ghirardelli. The darkly sweet chocolate flavor pairs perfectly with the sweet and creamy ice cream.
Also, what’s a milkshake without sprinkles? Tragic.
Here’s what you’ll need:
Any flavor ice cream that makes you swoon. I went with French Vanilla.
Whole milk. Treat yourself.
Pure vanilla extract and a swig of bourbon (if you’re into that sort of thing).
Dark Chocolate Hot Fudge Sauce. Don’t worry, we’ll make enough so your roommate (or husband or brother or girlfriend or wife) can have a sundae when they get home.
Sprinkles and chocolate shavings. Because you’re worth it, every bit.
Combine all the creamy, boozy, and vanilla elements and blend (in a milkshake machine or blender) until smooth and irresistably thick. Keep the fudge sauce on stand-by.
Part of me wishes that milkshakes were made in martini shakers… that’s the part of me that wanted to be a bartender instead of a baker.
I’m such a sucker for a frosted tin.
A milkshake without whipped cream is like a cat without a head.
Not an appropriate comparison… but seriously, no one wants a headless cat.
It’s like this cherry is saying, ‘This way to a dang good time!’.
Dark chocolate hot fudge is generously poured in a glass. Thick milkshake fills the glass. Whipped cream is dolloped. Sprinkles and chocolate shavings rain down. Cherry to top. Straw and… just like that… my milkshake escape.
Gosh that’s good.
Happy Hour Hot Fudge Milkshake
fudge recipe adapted from The Gourmet Cookbook
For the Fudge:
1/4 cup unsweetened Dutch-processed cocoa powder
1/3 cup packed dark brown sugar
1/2 cup light corn syrup
2/3 cup heavy cream
1/4 teaspoon salt
6 ounces good dark chocolate (not unsweetened), finely chopped (I used Ghirardelli Intense Dark Chocolate)
2 Tablespoon unsalted butter, cup into small cubes
1 teaspoon vanilla extract
For the Milkshake:
2 cups vanilla ice cream
1 cup whole milk
1 ounce bourbon (optional)
1 tablespoon pure vanilla extract
For the Whipped Cream:
1/2 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon pure vanilla extract
To Make the Fudge:
Stir together cocoa powder, brown sugar, corn syrup, cream, salt and half of the chopped chocolate in a 2-quart heavy saucepan and cook over moderate heat, stirring, until chocolate is melted. Cook mixture at a low boil, stirring occasionally, for 5 minutes.
Remove pan from heat, add remaining chocolate, butter and vanilla and stir until smooth. Cool slightly before serving.
Cooled sauce can be refrigerated in an airtight container for up to 1 week. Reheat over how heat, stirring.
To Make the Whipped Cream:
In a medium bowl whisk together heavy cream, powdered sugar, and vanilla. Whisk by hand (because you have muscles) until soft peaks form. Allow to chill in the refrigerator while you blend the milkshake.
To Make the Milkshake:
In a blender (or milkshake machine) combine ice cream, milk, bourbon, and vanilla. Blend until thick and creamy. Add more ice cream to thicken to desired consistency or more milk to thin to desired consistency.
To Assemble the Milkshake:
Pour a few tablespoons of warm fudge into a tall glass. Top with milkshake. Dollop on whipped cream. Sprinkle with jimmies and chocolate. Cherry to top and serve immediately.
Sponsored by Ghirardelli Intense Dark Chocolate. Create your escape here.
Hi Joy! This looks awesome! For the fudge, when yoy say “Cook mixture at a low boil, stirring occasionally, for 5 minutes.” does it mean we should cook it until the mixture starts to boil, or just for 5 minutes even if it hasn’t boiled yet? Thank you :) I really want to try this milkshake!