The epitome of a comforting dessert is the black-and-white milkshake. Known for sparking passionate debates among diner aficionados, it primarily uses vanilla ice cream instead of chocolate, as many might expect. Both the chocolate and vanilla variants have a loyal following, and it's undisputed that both variations are delectable.

This article offers you a gourmet recipe for the quintessential diner-style black-and-white milkshake. The secret lies in amplifying the creamy vanilla base with an additional touch of vanilla paste, reinforced with a mix of vanilla beans and vanilla extract, a light sprinkle of kosher salt, and a liberal pour of chocolate syrup. The blend achieves an indulgent balance between tones of vanilla and chocolate.

A key characteristic of a black-and-white milkshake is its dominant vanilla flavor from the vanilla-based ice cream, contrasted with a hint of chocolate from the syrup. The power is in your hands to tune the chocolate intensity up or down to suit your palate.

We tested this recipe using different gadgets, such as a blender, food processor, and immersion blender. Our finding was conclusive. The conventional blender emerged as the winner, aerating the milkshake efficiently. The immersion blender was deemed too vigorous for the sensitive ice cream, resulting in a less than desirable milkshake soup.

Adding an extra dash of indulgence, consider topping your shake with sumptuous chocolate curls or chips. Or for an adult twist, introduce a dash of Kahlúa into the shake to metamorphose it into an alluring, subtly boozy dessert.

Remember to savor your milkshake as soon as possible. Melting and then re-freezing ice cream fundamentally alters its texture, compromising your milkshake's results.

Creating this creamy and sweet treat involves the following ingredients: 1 1/2 cups of Bluebell Homemade Vanilla ice cream, 2 tablespoons of whole milk, 2 tablespoons of Ghirardelli chocolate syrup (with an extra amount for dressing),1/2 teaspoon of vanilla bean paste or extract, and a dash of kosher salt. Use whipped cream, a maraschino cherry, and a choice of rainbow or chocolate candy sprinkles for garnish.

Simply place a 12-ounce milkshake glass in the freezer and let it cool for about 15 minutes before incorporating your mixture. With your ice cream, milk, chocolate syrup, vanilla bean paste, and salt in a blender, hit medium speed for about 15 to 20 seconds until smooth. Once done, generously garnish your glass with the extra syrup before pouring in your freshly made milkshake. Finish it off by adding more garnishes like whipped cream, a cherry, and sprinkles. Serve it straight away and enjoy!