Perfect Chocolate Milkshake

Remove chocolate ice cream from freezer and let it soften at room temperature for 10-15 minutes. The ice cream should give slightly when you squeeze the container but still be cold and firm. While waiting, place two tall glasses in the freezer to chill.

Add milk to your blender first, followed by chocolate syrup if using. Add the softened chocolate ice cream last, breaking it into smaller chunks to help the blender process it more easily.

Start blending on the lowest speed and gradually increase to medium speed. Blend for about 1 minute until smooth and thick, stopping to scrape down sides if needed. The consistency should pour like thick lava.

Remove chilled glasses from freezer and drizzle chocolate syrup down the inside walls if desired. Pour the milkshake into glasses, leaving room at the top for whipped cream.

Top with generous swirls of whipped cream and add maraschino cherries if using. Serve immediately with wide straws and long spoons for the best experience.