Introduction
When I first made this black milkshake, it wasn’t just about the flavor—it was the moment it turned from a rich gray to that almost midnight-black hue that had me hooked. No food coloring, no magic tricks—just black cocoa doing its thing. The result? A bold, velvety shake that looked dramatic and tasted like a dream. This isn’t your average dessert—it’s rich, creamy, and unapologetically indulgent. In this recipe, I’ll walk you through the easy steps to make your own black milkshake at home, with tips for getting the perfect consistency and ideas to personalize it to your taste.
What Is a Black Milkshake and Why It’s Trending
What makes a black milkshake black?
Unlike neon-colored shakes that rely on artificial dyes, a black milkshake gets its signature deep color from one powerful ingredient: black cocoa powder. This isn’t the stuff you toss into brownies on a whim—it’s ultra-dutched, ultra-dark, and totally natural. When blended with vanilla ice cream and milk, it first appears dark gray. But give it a few minutes and the black cocoa deepens the color into a glossy, almost jet-black finish.
This shake’s dramatic look makes it a social media favorite. Whether you’re planning a spooky Halloween party or just want a dessert with visual punch, the black milkshake delivers. It’s moody, mysterious, and completely kid-approved (even if they call it “goth ice cream”).
Bonus? No food coloring needed. The longer it sits, the blacker it gets—naturally.
Why black cocoa powder is essential
If you’ve never baked with black cocoa before, think of it as the flavor behind Oreo cookies. It’s been heavily alkalized, so it loses much of the bitterness regular cocoa has. That makes it smoother, darker, and surprisingly less sweet. When added to your milkshake, it doesn’t just add color—it adds depth. Regular cocoa powder might give you a milkshake that’s brownish or muddy. Black cocoa gives you that dramatic black tone and a rich, full-bodied chocolate flavor.
That’s what makes a black milkshake special: it’s not just the color—it’s the deep, velvety flavor that lingers long after the glass is empty.
Black Milkshake
Ingredients
- Optional whipped cream topping and rim:
- ▢1/4 cup 60 ml heavy cream or whipping cream
- ▢black sanding sugar
- Milkshake ingredients:
- ▢2 cups 475 ml vanilla ice cream packed, see notes
- ▢1/4 to 1/2 cup 60 to 120 ml milk see notes
- ▢3 tablespoons 26 grams black cocoa powder plus more, if needed
- ▢2 tablespoons maple syrup
- ▢2 teaspoons vanilla extract
- ▢sprinkles optional
Instructions
- If making whipped cream and rim:
- Add the heavy cream to a bowl. Begin by whipping the cream at medium speed. Once it starts to thicken, increase the speed to high. Continue whipping until the peaks stand up straight. Place in the fridge while you make the milkshake.
- 1/4 cup (60 ml) heavy cream
- If you want to make a rim with black sanding sugar like I did – pour sanding sugar into a shallow bowl. Brush some maple syrup on the rim of your glass with a small pastry brush or dip the rim into a shallow dish of maple syrup. Immediately dip the rim of the glass into the sanding sugar. Tap to remove excess sugar and place in the freezer for a few minutes to help the sugar adhere better.
- Make the milkshake:
- Add ice cream, milk, black cocoa powder, maple syrup, vanilla to a blender and blend until it’s totally combined and there aren’t any lumps of ice cream. If it’s too thick, add more milk until it’s however thick you’d like. Taste and add more black cocoa, if desired. Note that the milkshake may look dark grey at the beginning, but gets very close to black the longer it sits.
- 2 cups (475 ml) vanilla ice cream,1/4 to 1/2 cup (60 to 120 ml) milk,3 tablespoons (26 grams) black cocoa powder,2 tablespoons maple syrup,2 teaspoons vanilla extract
- Top with the whipped cream and add sprinkles, if desired.
Notes
The recipe yields 2 1/2 cups (591 ml) when using dense, high-quality ice cream and 1/2 cup (120 ml) of milk. When I made this with ice cream that had a lot of air in it, I didn’t need any milk and the yield was only around 1 1/3 cups (307 ml).
The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. Nutrition
Calories: 475kcal
Carbohydrates: 52g
Protein: 8g
Fat: 27g
Saturated Fat: 17g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 7g
Cholesterol: 95mg
Sodium: 129mg
Potassium: 502mg
Fiber: 4g
Sugar: 43g
Vitamin A: 1042IU
Vitamin C: 1mg
Calcium: 258mg
Iron: 1mg
Net Carbs: 48
Crafting the Perfect Black Milkshake
Step-by-step method for black milkshake recipe
Making a black milkshake sounds dramatic, but the process couldn’t be simpler. You’re just a few ingredients and a blender away from dessert greatness. Let’s walk through the key steps, starting with the optional whipped cream and sugar rim.
First, pour your heavy cream into a mixing bowl. Start whipping at medium speed until it thickens, then increase to high until stiff peaks form. This whipped cream can chill in the fridge while you prep your shake. If you want that bold, sparkly rim, brush a bit of maple syrup on the edge of your glass, then dip it in black sanding sugar. Set it in the freezer for a few minutes so it sticks.
Now, the shake. In a blender, combine:
- 2 cups vanilla ice cream (packed)
- 1/4 to 1/2 cup milk (adjust for thickness)
- 3 tablespoons black cocoa powder
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
Blend until smooth and completely combined. If the shake is too thick, add a splash more milk. If you want a darker color or more chocolate flavor, toss in another half tablespoon of black cocoa powder and pulse again. Don’t be surprised if the color deepens over time—it often starts gray and shifts to deep black after a few minutes.
Once blended, pour into your rimmed glass, top with whipped cream, and finish with sprinkles if you’re feeling festive. That’s it—you’ve just made a black milkshake that looks like something from a boutique dessert bar.
Ingredient breakdown and substitutions
The beauty of this recipe is how easily it adapts. Use cashew milk, almond milk, or oat milk if you want a dairy-free version. Just skip canned coconut milk—it’s too thick and tends to separate. If you’re using store-bought vegan ice cream, you might not need any milk at all. These airy ice creams blend smoothly with little to no liquid added.
For paleo eaters, choose unsweetened plant-based milk and skip the sprinkles. Maple syrup works great as a natural sweetener here, but you can also try date syrup or agave if that’s what you have on hand.
Note: ice cream texture really matters. Dense, high-quality ice cream will require more milk. Airy, commercial types often need less or none at all. Either way, blend, taste, and adjust as needed to get the thickness you prefer. That’s the beauty of the black milkshake—you can make it your way.
Customization and Serving Ideas
How to garnish and serve a black milkshake
A black milkshake already has visual drama, but with a few clever touches, you can turn it into a full-on showstopper. Start with the basics: rimmed glasses coated in black sanding sugar give the milkshake a bold outline and a hint of crunch. Want to turn it into a Halloween treat? Use orange and black sprinkles, or even mini candy eyeballs on top of the whipped cream.
Serving at a more sophisticated gathering? Keep it sleek. Pour the shake into tall glasses and top with just a swirl of whipped cream and a dusting of black cocoa. A chocolate shard or vanilla bean as garnish makes it restaurant-worthy.
This shake is also fun for kids’ parties. Serve in clear plastic cups with colorful straws, and let kids add their own toppings. Crushed chocolate cookies, vegan chocolate chips, or rainbow sprinkles work well.
For best results, serve your black milkshake immediately. It’s thick and creamy at first but can melt quickly, especially if it’s hot out. If you’re prepping ahead, make the whipped topping and glass rims in advance—just store the glasses in the freezer until you’re ready to blend.
This shake doesn’t just satisfy cravings—it starts conversations. Whether you serve it playful or elegant, it stands out in any setting.
Can I make a black milkshake without food coloring?
Yes, and that’s the beauty of it—this black milkshake requires zero artificial coloring. Instead of dyes, we rely entirely on black cocoa powder, which is naturally ultra-dark and rich. When first blended, the shake might look more gray than black. But give it a few minutes, and you’ll see it shift to a deep, inky hue.
This slow transformation happens because black cocoa continues to hydrate and deepen in color after blending. You don’t need to add any extra powders, pastes, or strange ingredients to get that “jet black” effect.
If you want to intensify the color from the start, you can add a pinch more black cocoa—but don’t overdo it. A little goes a long way, and adding too much can overpower the flavor. Three tablespoons is usually the sweet spot for both appearance and taste.
So if you’re wondering how to achieve that deep, dramatic look without using anything artificial, this black milkshake delivers—all naturally.
Dietary Variations and Tips
Is black milkshake suitable for vegans?
Absolutely. With just a couple of swaps, this black milkshake can be completely plant-based and just as indulgent. Start with a dairy-free ice cream—look for one made with almond, coconut (non-canned), or cashew milk. Many vegan ice creams are already sweetened and airy, meaning you may not need to add any milk at all.
If you do need milk, unsweetened cashew milk is a creamy choice. Oat milk works well too, giving a smooth texture and neutral flavor. For sweeteners, stick with maple syrup or even agave nectar. Both are plant-based and dissolve well in cold blends.
For toppings, whip coconut cream instead of dairy. Just refrigerate a can of full-fat coconut milk overnight, scoop out the firm cream, and whip until fluffy. You’ll get a rich, dairy-free topping in minutes. And if sprinkles are a must, check labels—many brands contain confectioner’s glaze or food dyes derived from animal sources. Opt for vegan-certified sprinkles if you want to play it safe.
So yes, a vegan black milkshake isn’t just possible—it’s creamy, rich, and shockingly close in taste and texture to the original.
Troubleshooting thickness and flavor
Let’s face it—milkshakes are all about texture. If your black milkshake turns out too thick, start by adding milk just one tablespoon at a time and re-blending. Too much too fast, and you’ll end up with chocolate milk instead of a shake.
If it’s too thin, the fix is easy: add another scoop of ice cream or a few ice cubes. Ice will thicken the shake without adding more sugar, though it may slightly dilute the flavor. For best results, use high-quality, dense ice cream—it holds structure better and blends to a creamy finish.
Now, what if the flavor feels off? Maybe too bitter or not chocolatey enough? You probably need a touch more maple syrup or an extra teaspoon of black cocoa. Black cocoa is less sweet than regular cocoa, so it needs a balance of sweetness to shine.
And one more thing—if your shake isn’t black enough, don’t panic. It often starts gray but darkens over 5–10 minutes. Let it rest, and that midnight tone will develop.
Frequently Asked Questions (FAQ)
What makes a black milkshake black?
The rich black color comes entirely from black cocoa powder, which has been heavily alkalized to achieve its ultra-dark hue. No food coloring is needed—when blended with ice cream and milk, the color starts gray and deepens to black within minutes.
Does black cocoa powder taste different from regular cocoa?
Yes, it does. Black cocoa powder has a smoother, less bitter flavor than natural or Dutch-processed cocoa. It’s commonly used to create the chocolate flavor in sandwich cookies like Oreos. It delivers color and depth without overpowering sweetness.
Can I make a black milkshake without food coloring?
Definitely. The recipe relies solely on black cocoa powder to provide color. No dyes or artificial coloring agents are necessary. If the color isn’t deep enough at first, it usually darkens after sitting for a few minutes.
Is black milkshake suitable for vegans?
Yes, with simple substitutions. Use plant-based ice cream and milk, like cashew or oat milk, and make whipped topping from coconut cream. Maple syrup provides a vegan-friendly sweetener, and vegan sprinkles are easy to find.
Conclusion
The black milkshake is more than just a visual treat—it’s a creamy, chocolate-rich dessert that’s incredibly easy to make. Whether you’re hosting a party or just want to enjoy something bold and satisfying, this shake brings the drama without any complicated steps. The use of black cocoa powder gives it a naturally striking look and a smooth flavor profile.
And the best part? It’s flexible. You can go dairy-free, keep it thick or thin, add festive toppings, or keep it minimalist. Either way, this is one milkshake that won’t fade into the background. Go ahead—blend it up and let the magic happen in your glass.
