Chocolate-Covered Cherry Milkshake for Two
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Before you splurge on a box of chocolate truffles, consider this romantic dessert that doesn’t require a moment of baking. This chocolate-covered cherry milkshake is so tasty that it’d be a crime to wait until summertime to try it. In fact, the recipe is just right for winter, since it can be made with fresh or frozen cherries.
You can make it a boozy milkshake by adding cherry vodka or chocolate liqueur to the mix, but the virgin version is sure to set the mood. Use the leftover cherry sauce for waffles, pancakes, ice cream sundaes and cocktails.
This recipe makes enough for one large milkshake or two small, but we’d go with the former. One glass with two straws just…feels right on Valentine’s Day.
Ingredients
Cherry Sauce (makes 1 cup with fresh cherries, ½ cup with frozen)
2 cups fresh or frozen cherries, pitted
¼ cup sugar
1 tablespoon fresh lemon juice
2 teaspoons cornstarch
1 teaspoon vanilla extract
Milkshake
8 to 10 scoops vanilla ice cream
¼ cup milk (or more, if you’d like it thinner)
6 to 8 tablespoons cherry sauce, plus more for serving
1 tablespoon fudge sauce or chocolate syrup, plus more for serving
1 tablespoon mini chocolate chips
Whipped cream, chocolate sprinkles, cherry sauce, fudge sauce and cherries, for serving
Directions
1. Make the Cherry Sauce: In a small pot, combine the cherries, sugar, lemon juice and ¼ cup water over medium heat. (If you’re using frozen cherries, skip the water.) Cook, stirring occasionally and smashing the fruit to extract more juice, until the cherries break down, 10 to 15 minutes.
2. Meanwhile, in a small bowl, mix the cornstarch and 4 teaspoons warm water until combined.
3. Once the cherry mixture is glossy, bubbling and slightly thickened, stir the cornstarch mixture once more to ensure that it’s still combined, then add it to the sauce. Continue to simmer, stirring constantly until thickened, about 1 minute. Remove from the heat, stir in the vanilla and let cool for 10 minutes.
4. Transfer the sauce to a countertop blender (or use an immersion blender in the pot) and blend until mostly smooth. (You can also strain the syrup and reserve the cherries for topping sundaes or other desserts, if you’d prefer.) Transfer to a mason jar or liquid-friendly container; the sauce will keep in the fridge for up to a week.
5. Make the Milkshake: Add the ice cream, milk, cherry sauce, fudge sauce and chocolate chips to a countertop blender. Blend until combined, about 30 seconds.
6. Scoop up the reserved cherry sauce with a spoon and drizzle it around the inside of a tall glass. Repeat with fudge sauce if desired.
7. Pour the milkshake into the glass. Top it with whipped cream, chocolate sprinkles, cherry sauce, fudge sauce and reserved cherries, if desired.
421 calories
10g fat
78g carbs
5g protein
68g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
