This milkshake uses a short ratio of milk to ice cream and divides the Ovaltine into three parts: one to flavor the base, another to enter at the end of the shake and a last one to finish. This way, the drink stays thick without relying on ice and retains crunchy pieces for longer.
Ingredients
For 2 glasses
• 360 g of very firm ice cream, removed from the freezer only when churning
• 80 ml of very cold whole milk
• 70 g of Ovaltine Crispy Flakes, divided into 40 g for the base, 20 g for the end and 10 g for serving
• 20 g of chocolate syrup, optional, to scratch the inside of the glasses
Preparation method
1. Prepare the glasses and ingredients
If using the syrup, make thin lines on the inside of two 250 to 300 ml glasses. Measure the milk and Ovaltine before taking the ice cream out of the freezer, so it remains as firm as possible.
2. Beat the base without overheating
Put the milk in the blender first. Add the ice cream and 40 g of Ovaltine. Use the pulse function or low speed in short bursts, for about 10 to 15 seconds total, just until the mixture is uniform and thick. If necessary, stop once to lower the ice cream with a spatula.
3. Preserve the crunchy pieces
Add 20 g of Ovaltine and give just 2 or 3 pulses of about 1 second. The idea is to distribute the flakes without crushing them completely. If the blender is very powerful, mix this portion with a spatula instead of blending.
4. Serve immediately
Divide the milkshake between glasses and finish with the remaining 10 g of Ovaltine. Serve immediately, preferably with a wide straw or spoon, before the flakes absorb moisture and soften.
Right spot / how to know it’s ready
The milkshake should fall out of the blender cup in a thick ribbon, without running like milk. When you stop beating, the surface should maintain small ripples for a few seconds and still show fragments of Ovaltine. It needs to pass through a wide straw with some resistance, but without requiring a spoon to be consumed.
Tips for the recipe to work out
Use really firm ice cream
Softened ice cream provides more free liquid and loses structure quickly. Only take it out of the freezer after all the other ingredients have been measured.
Do not use ice to thicken
Ice may seem useful at first, but it melts and dilutes the flavor. To gain body, adjust with more firm ice cream, not ice cubes.
Beat in short pulses
A blender running for a long time heats up and accelerates melting. Short pulses blend the foundation with less loss of density.
Reserve part of Ovaltine
The crunchiness decreases as the flakes become hydrated. Placing one part only at the end and another on top prolongs the texture contrast.
Substitutions and variations
Can I use chocolate ice cream?
Yes. The drink is more intense in chocolate and a little less focused on the malty flavor of Ovaltine. Keep the same amount of ice cream and start with the same 80 ml of milk.
Can I swap whole milk?
Lactose-free whole milk maintains similar behavior. Vegetable drinks can also work, but they can make the mixture less full-bodied and add its own flavor; in this case, start with 60 ml and gradually adjust.
Can I use another chocolate milk?
For flavor, yes; for the same texture, not necessarily. A fully soluble powder will not reproduce the crunchy flakes, so the main characteristic of this version will be lost.
How to store
This milkshake is best consumed immediately: in the refrigerator it melts and the flakes soften. If you have leftovers, refrigerate them at 4°C or below as soon as possible and consume them quickly, knowing that the texture will not be the same. To be safe, discard the drink if it has been left unrefrigerated for more than 2 hours; in an environment above 32 °C, the limit drops to 1 hour.
How to serve / side dishes
Serve in a tall glass, with a wide straw. The chocolate syrup is optional and should be used in small quantities to avoid making the milkshake overly sweet. To accompany it, choose something simple and not very sweet, such as neutral cookies or a small portion of fruit.
Common mistakes
Why was my milkshake runny?
The most common causes are soft ice cream, too much milk or continuous beating for too long. To correct it immediately, add 50 to 80 g of very firm ice cream and pulse just until it regains its body. Do not add ice.
Why was it too thick?
The ice cream may be too hard or the brand used may have more solids. Add 10 ml of very cold milk at a time and give a short pulse after each addition, stopping as soon as the drink starts running again in a thick stream.
Why did Ovaltine lose its crunchiness?
This happens when all the flakes go in at the beginning or stay in the blender for too long. Next time, beat only the part intended for the base and leave the rest for the last pulses and for the coverage.
