Ingredients:

  • 4 cups whole milk, chilled
  • 2 cups heavy cream
  • 1/2 cup chocolate syrup
  • 1/3 cup granulated sugar
  • 2 tbsp unsweetened cocoa powder
  • 1 tbsp vanilla extract
  • 1/4 tsp salt
  • 1 cup whipped cream
  • 2 tbsp chocolate drizzle
  • 5 maraschino cherries

Instructions:

  1. In a large pitcher, whisk together the granulated sugar, cocoa powder, and salt to break up any cocoa clumps.
  2. Slowly pour in the chilled whole milk and heavy cream while whisking vigorously to emulsify.
  3. Stir in the chocolate syrup and vanilla extract until the mixture is a uniform mahogany color.
  4. If using a Ninja Slushi Machine: Pour the mixture into the reservoir, select the 'Slush' or 'Milkshake' setting, and churn for 20–40 minutes until thick.
  5. If using a Blender: Pour the mixture into ice cube trays and freeze for 4–6 hours. Transfer frozen cubes to a blender and pulse on high, adding a splash of extra milk if needed, until smooth.
  6. Dispense the slushie into chilled glasses and top with whipped cream, chocolate drizzle, and a maraschino cherry.