There’s no point in hiding the truth—each shake contains half a pint of ice cream. If that’s too rich for your taste, divide recipe between 4 glasses instead.
Recipe information
Yield
Makes 2 Servings
Ingredients
Preparation
Step 1
Place two 8-oz. glasses in freezer and chill 30 minutes.
Step 2
Let ice cream sit at room temperature 5–10 minutes to soften slightly.
Step 3
Meanwhile, mix fudge and 1 Tbsp. cream in a small bowl until smooth, silky, and pourable.
Step 4
Scoop ice cream into a blender. Add malted milk powder and remaining ¼ cup cream and purée, stopping to tamp down ice cream as needed, until smooth but very thick (if you blend for too long, mixture will warm up and become soupy).
Step 5
Drizzle inside of each chilled glass with about 2 Tbsp. fudge mixture so fudge is running down the sides and pooling in the bottom of the glass. Divide milkshake between glasses. Drizzle each with remaining fudge mixture, then sprinkle with malted milk balls, if using.
