Tips for the perfect chocolate milkshake (plus a fall twist)!

There’s nothing quite like a chocolate milkshake. Thick, creamy, cold, and deeply chocolatey—it’s comfort in a glass. And while it might seem like the kind of treat you only get at your favorite ice cream shop, the truth is, a truly great milkshake is easy to make at home if you keep a few fundamentals in mind.

Milkshake Basics

• Chilled glasses: Place your serving glasses in the freezer before youn do anything else. It’s a small step, but it makes a huge difference in keeping that shake frosty and indulgent.

• Ice cream consistency: Let your ice cream soften for 5 to 10 minutes before blending. Too cold, and your blender will struggle. Too melted, and you’ll lose that thick body. The ice cream should be scoopable but still firm.

• High-quality ice cream: Ice cream is the backbone of a milkshake, so it’s important to use the best quality you can find. Premium ice cream is churned with less air, made with richer dairy, and flavored more intensely, which translates to a shake that’s creamier, and the flavor won't be diluted by milk. That's why I always choose Hudsonville Ice Cream for making milkshakes.

• Ratio of ice cream to milk: I think a perfect balance is 3 parts ice cream to 1 part milk. I prefer to sip my milkshake through a straw. Add more ice cream if you want a spoon-thick milkshake.

• Malted milk powder: This ingredient, which is made from malted barley, wheat flour, and evaporated milk, is the key to old-school soda fountain flavor. It adds a warm, slightly toasty sweetness that deepens the chocolate flavor. 

• Best way to mix: A high-powered blender gives the smoothest results. For single servings, an immersion blender in a tall cup works beautifully. Start on the lowest speed and work up to medium speed. Blend just until the milkshake is pourable.

• Layering ingredients in the blender: Start with milk and any liquid or powdered mix-ins (pumpkin purée, malted milk powder, etc.) on the bottom, then add the ice cream on top. This helps everything blend evenly, prevents powders from clumping, and saves your blender from overworking.

But make it seasonal: Chocolate milkshakes for fall

Once you’ve got the basics down, it’s fun to play with flavor. I love to use warm spices and cozy flavors this time of year. Maple syrup, caramel, apple, cinnamon, and even crushed gingersnaps make great add-ins. But my favorite twist this year is a  Spicy Chocolate Pumpkin Milkshake.

This shake is everything we love about fall wrapped into one frosty glass: Hudsonville’s Classic Chocolate Ice Cream as the base, real pumpkin purée for a seasonal note, pumpkin pie spice, and just a touch of cayenne for warmth.

Why cayenne and pumpkin work so well

Chocolate and chili are a classic duo dating back to ancient Aztec and Mayan drinking chocolate. The warmth of cayenne doesn’t make the shake “spicy” in the hot-sauce sense—it adds a gentle heat that enhances the richness of chocolate. When paired with pumpkin and cozy fall spices, that little kick creates balance: sweet, creamy, spicy, and warm all at once. 

Spicy Chocolate Pumpkin Milkshake

Yield: 2 servings

Time: About 5 minutes

Ingredients

• 1 cup whole milk 
• 1/3 cup pumpkin purée 
• 2 Tablespoons malted milk powder
• 1 1/2 teaspoons pumpkin pie spice
• 1/8 teaspoon cayenne pepper 
• 3 cups Hudsonville Classic Chocolate ice cream
• Optional toppings: whipped cream, crushed gingersnaps

Directions

1. Stick glasses in freezer.
2. Add milk, pumpkin purée, malted milk powder, pumpkin pie spice, and cayenne to the bottom of your blender.
3. Top with Hudsonville Classic Chocolate ice cream.
4. Blend until smooth and creamy, stopping to scrape down the sides if needed.
5. Taste and adjust: add more milk if you want it thinner, or another pinch of cayenne if you want more heat.
6. Pour into chilled glasses.
7. Top with whipped cream and crushed gingersnaps Serve immediately with a straw.