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Shake Shack's Chocolate Shake

Shake Shack Chocolate Shake
Shake Shack

Chef notes

The obvious determining factor in this recipe is the quality of the chocolate. We seek out and use craft chocolate wherever possible. It does make a difference.

Special equipment: Ice cream maker


Frozen chocolate custard (makes about 1 quart)
  • 1/4 cup unsweetened cocoa
  • 2 ounces 70% bittersweet chocolate, cut into small pieces
  • 5 egg yolks
  • 1/2 cup sugar
  • cups heavy cream
  • cups milk
  • 1 pinch salt
Chocolate shake
  • cups frozen chocolate custard (recipe above)
  • 1/2 cup milk


For the frozen chocolate custard:


Set the cocoa and chopped bittersweet chocolate aside in a large heatproof bowl.


Put the egg yolks and sugar into a heavy medium saucepan and whisk until smooth. Gradually whisk in the cream and milk. Cook over medium heat, stirring frequently with a wooden spoon, until the custard reaches a temperature of 170°F on an instant-read thermometer or is thick enough to coat the back of the spoon.


Pour the warm custard into the large bowl with the 2 chocolates and let it sit for a minute to melt the chocolate. Add salt and stir well, smoothly incorporating all the chocolate.


Strain the custard into a medium bowl. Set that bowl into a larger bowl filled with ice, then stir the custard frequently until it has cooled. Cover the custard and refrigerate it until completely chilled, about 4 hours.


Churn the custard in an ice cream maker following the manufacturer's instructions. Scoop the ice cream into a quart container with a lid, cover, and store in the freezer. Custard can be kept up to a month in the freezer, but we prefer to eat it within 24 hours!

For the chocolate shake:

Put the frozen chocolate custard and milk in a blender. Blend on high until smooth. Serve in a tall cold glass.