Chocolate milkshake (blended)

Applies to: a thick blended milkshake of vanilla ice cream, chocolate sauce, and cold milk, blended to a straw-standing body.

1. Load liquid first: pour the cold milk into the blender jar, then add the chocolate sauce.
2. Milk and sauce first give a clear blade and a fluid base for the ice cream to fold into.
3. Add the weighed chocolate sauce, measured to the recipe spec.
4. Sauce weighed or pumped to spec — an eyeballed pour makes the shake either flat or over-sweet.
5. Add the weighed ice cream on top.
6. Ice cream weighed to spec against milk (a starting point of roughly 2 parts ice cream to 1 part milk) sets a repeatable thickness.
7. Pulse to fold everything together, then run continuous just until smooth and evenly colored.
8. Blend only until the color is uniform with no chocolate streaks — over-blending warms and thins the shake.
9. Check the body: it should hold a straw upright and resist a spoon; adjust with ice cream or cold milk before pouring.
10. Too thin — add a scoop of ice cream and re-pulse; too stiff — add a splash of cold milk.
11. Pour into the chilled glass, add an optional chocolate drizzle, and serve immediately with a wide straw and spoon.
12. A milkshake softens and loses its body within minutes — serve straight away.