KitKat Magnum Chocolate Milkshake Recipe

BySayam

KitKat Magnum Chocolate Milkshake Recipe

Quick Overview

This rich KitKat Magnum chocolate milkshake combines crunchy wafer chocolate bars, a chocolate-almond ice cream bar, scoops of creamy chocolate ice cream, and chilled milk. It creates a decadent treat that tastes like an artisan dessert served at a high-end dessert bar.

Chocolate lovers adore this recipe because it delivers intense chocolate flavor with minimum effort. Blending whole ice cream bars and candy crushed directly into the mix provides a velvety texture interrupted only by tiny, crunchy bits of toasted wafer and chocolate coating.

Prep time takes roughly 5 minutes, with zero cook time required. This recipe yields 2 generous servings at approximately 680 calories per serving.

Ingredients

For the Shake Base

• 8 KitKat chocolate wafer fingers (broken into smaller pieces) • 1 Magnum Almond ice cream bar (wooden stick removed) • 2 cups chocolate ice cream (about 4 scoops) • 1 cup cold whole milk

For the Garnish

• 2 KitKat chocolate wafer fingers (cut in half) • 2 tbsp crushed KitKat pieces

How to Make KitKat Magnum Chocolate Milkshake

  1. Break 8 KitKat fingers into bite-sized pieces and drop them directly into the bottom of a high-speed blender pitcher.
  2. Remove the wooden stick from the Magnum Almond ice cream bar and place the entire chocolate-covered ice cream bar into the blender over the KitKats.
  3. Add 2 cups of chocolate ice cream and pour 1 cup of cold whole milk over the ingredients.
  4. Secure the blender lid and blend on high speed for 30 to 45 seconds until the mixture turns thick, smooth, and creamy.
  5. Pour the blended milkshake immediately into two tall chilled glasses, filling them close to the rim.
  6. Top each glass with crushed KitKat pieces and set two whole KitKat halves upright along the inner rim for garnish.

Pro Tip

Avoid blending the mixture for too long. Over-blending generates friction heat from the blender blades, which melts the ice cream completely into a runny liquid and destroys the crunchy texture of the KitKat wafers. Blend just until the ice cream bar combines smoothly with the milk, leaving microscopic chocolate bits throughout the drink.

Serving & Storage

Serve this chocolate milkshake immediately after preparation while it remains thick and frosty cold. Pair it alongside salty snacks like hot buttered popcorn, salted pretzels, or savory sliders to balance the rich sweetness.

Milkshakes taste best freshly made, so storing blended shakes in the refrigerator is not recommended as the ice cream melts and separates. However, you can freeze leftover milkshake mixture in an airtight container for up to 3 days.

To enjoy frozen leftovers, let the container sit at room temperature for 10 minutes, then re-blend with 2 tablespoons of fresh cold milk for 15 seconds to restore its creamy consistency.

FAQs

Can I use low-fat milk for this milkshake?

Yes, you can use low-fat milk, but whole milk yields a significantly richer and creamier texture.

How do I make the shake thicker without adding more ice cream?

Reduce the amount of milk to half a cup or add a handful of ice cubes before blending.

Can I substitute the Magnum bar with regular ice cream?

Yes, substitute the Magnum bar with an extra cup of chocolate ice cream and two tablespoons of chopped chocolate-covered almonds.

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