Chocolate Cherry Milkshake Recipe

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This delicious chocolate cherry milkshake is a naturally sweet healthy spin on the standard milkshake, made with frozen cherries and maple syrup.

Growing up, my family tended to reward ourselves with ice cream for making it through a piano or dance recital (my sister or me for performing, my parents for not falling asleep). One of our favorite spots was in downtown Minneapolis: a place called The Malt Shop, which served chocolate malts in gigantic frosted glasses. Nothing felt better post-adrenaline rush than slurping thick frozen goodness through a candy-stripped straw, with some onion rings on the side if I was lucky.

This chocolate cherry milkshake is a healthy-ish whole food version we’ve created based on the old standard. Instead of ice cream, we’ve used frozen Montmorency cherries and milk. Naturally sweetened with maple syrup, there’s a hint of cocoa powder and vanilla. In a frosted milkshake glass with a fancy red-and-white straw, this cherry milkshake is just as good as the real thing.

And for added flair to this cherry milkshake, we created chocolate swirls as a garnish! To make them, simply melt down a bit of dark chocolate, drizzle it onto parchment paper, then freeze it. As a side benefit, it doubles as a cathartic adult art project! Use a few swirls for a garnish, and you can stir the remaining swirls into the milkshake if desired for a bit more chocolate.


  • 1/4 cup bittersweet chocolate chips
  • 3 1/2 cups frozen Montmorency cherries, plus 2 cherries for garnish
  • 1 1/2 tablespoons cocoa powder
  • 1/4 cup maple syrup
  • 1 1/2 cups 2% milk or coconut milk
  • 1 teaspoon vanilla extract


  1. For the chocolate swirls (optional), melt the chocolate by filling a large skillet halfway with water and bringing it to a simmer. Place the chocolate chips in a heat-safe bowl (metal or glass). Once the water is simmering, turn off the heat and place the bowl of chocolate in the water, then stir until it is melted. Line a baking sheet with parchment paper, then use a spoon to drizzle the melted chocolate onto the paper in random swirl patterns. Place the baking sheet in the freezer and freeze until serving, at least 10 minutes.
  2. For the milkshakes, in a blender combine frozen Montmorency cherries, cocoa powder, maple syrup, milk, and vanilla extract and blend until smooth. Pour into a glass and if desired, stir in chocolate swirls, leaving out 2 for a garnish. Serve immediately, garnished with chocolate swirls and extra frozen cherries.

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