Chef Dean
Arnold Palmer
The legendary golfer's signature refreshment: brisk black tea meets tart fresh lemonade in a drink so perfectly balanced it became an American institution, best served ice-cold on a summer afternoon.
Culinary Explorer
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Classic Black and White Milkshake
Created by
The quintessential New York soda fountain creation: velvety vanilla ice cream married with dark chocolate syrup, blended thick enough to require a spoon, served in a frosty glass with all the ceremony it deserves.
Beverages
American
Quick Meal
5 min
Active Time
0 min cook•5 min total
Yield1 large milkshake
The black and white milkshake belongs to New York the way gumbo belongs to New Orleans. Walk into any proper diner from the Bronx to Brooklyn and you'll find it on the menu, unchanged since the days when soda jerks worked the counter with theatrical flair. This isn't a chocolate milkshake. The distinction matters. You're after the interplay between clean vanilla and bittersweet chocolate, two flavors that chase each other across your palate without ever fully merging.
The technique is simple but unforgiving. Your ice cream must be quality, your milk cold, your blender powerful enough to do the job without overworking the mixture. Blend too long and you've made flavored milk. Blend too short and you're serving chunks. The goal is thickness that holds a straw upright, a texture that coats the glass and requires commitment to finish.
I've watched short-order cooks make thousands of these. The best ones treat it like a cocktail, measuring with intention, tasting the chocolate syrup before it goes in. They know that not all syrups are created equal. Find one with real cocoa and actual flavor, not corn syrup masquerading as chocolate. Your milkshake will thank you.
The technique, the tradition, and the story behind every dish.
Discover Culinary ExplorerIngredients
premium vanilla ice cream
Quantity
3 large scoops (about 1 1/2 cups)
whole milk
Quantity
1/4 cup
very cold
quality chocolate syrup
Quantity
3 tablespoons, plus more for drizzling
whipped cream
Quantity
for topping
maraschino cherry with stem (optional)
Quantity
1
| Ingredient | Quantity |
|---|---|
| premium vanilla ice cream | 3 large scoops (about 1 1/2 cups) |
| whole milkvery cold | 1/4 cup |
| quality chocolate syrup | 3 tablespoons, plus more for drizzling |
| whipped cream | for topping |
| maraschino cherry with stem (optional) | 1 |
Equipment Needed
- •Blender or immersion blender with milkshake attachment
- •Tall soda fountain glass or milkshake glass (16-20 oz)
- •Long parfait spoon
- •Thick paper or reusable straw
Instructions
- 1
Chill your glass
Place a tall milkshake glass or soda fountain glass in the freezer for at least ten minutes before assembling. A frosted glass keeps the shake cold longer and looks honest. This small act of preparation separates a proper milkshake from a hasty one.
If you're making multiple shakes, keep several glasses rotating in the freezer. - 2
Prepare the chocolate drizzle
Remove your chilled glass from the freezer. Drizzle about a tablespoon of chocolate syrup around the inside of the glass, letting it streak down the sides in irregular ribbons. This isn't just decoration. These stripes will mingle with each sip, creating pockets of intense chocolate throughout.
- 3
Blend the shake
Add the vanilla ice cream to your blender, followed by the cold milk and three tablespoons of chocolate syrup. Blend on medium speed for fifteen to twenty seconds, just until the mixture is thick and uniform. You should hear the blender labor slightly. If it spins freely, you've added too much milk or blended too long. The consistency should be dense, nearly spoonable, holding soft peaks when you lift the lid.
Resist the urge to add more milk. A proper shake is thick enough to stand a spoon in. - 4
Pour and top
Pour the blended shake into your prepared glass, working slowly so you don't disturb the chocolate stripes entirely. The shake should mound slightly above the rim. Crown it with a generous swirl of whipped cream, letting it billow and list to one side like a cloud. Add one more drizzle of chocolate syrup over the cream in a lazy spiral.
- 5
Garnish and serve
Nestle the cherry into the whipped cream at a jaunty angle, stem pointing up. Insert a thick paper straw and a long parfait spoon. Serve immediately on a small plate or saucer to catch any drips. A milkshake waits for no one.
Chef Tips
- •Seek out ice cream with a butterfat content of at least fourteen percent. The cheap stuff is pumped full of air and will produce a thin, disappointing shake. Read the ingredient list: cream should come first.
- •Quality chocolate syrup makes all the difference. Look for brands that list cocoa as a primary ingredient, not high fructose corn syrup. Ghirardelli and Fox's U-Bet are reliable choices with actual chocolate flavor.
- •Whole milk is non-negotiable here. Skim or low-fat versions will thin your shake and leave it watery. If you must compromise, use two percent, but know what you're sacrificing.
- •For an adult variation, add an ounce of bourbon or Irish cream liqueur. The chocolate and vanilla handle spirits beautifully.
Advance Preparation
- •Glasses can be chilled in the freezer up to 24 hours ahead, kept frost-ready for spontaneous milkshake making.
- •Milkshakes cannot be made ahead. The moment you blend is the moment you serve. Any delay produces separation and melting.
Frequently Asked Questions
Nutrition Information
1 serving (about 575g)
Calories
910 calories
Total Fat
29 g
Saturated Fat
16 g
Trans Fat
0 g
Unsaturated Fat
12 g
Cholesterol
62 mg
Sodium
174 mg
Total Carbohydrates
85 g
Dietary Fiber
0 g
Sugars
73 g
Protein
10 g
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