I will repost.
You take four scoops of chocolate ice cream
Then you take three heaping spoons of peanut butter, smooth.
Blend them at pureed speed. (btw, Chocolate Ice cream with peanut butter blended has a unique texture all itself.)
Then add a spoonful of vanilla frosting. (don't use chocolate frosting. The texture doesn't work well. and the vanilla takes the edge off the chocolate)
Take chocolate drink syrup, add enough to cause a diabetic coma at 12 paces.
Take a breakfast meal replacement drink, chocolate, and use that instead of milk. (use milk if you are trying to cut the calories down to something sane.)
Blend until smooth.
Use a straw, because the chocolate syrup will slowly settle out at the bottom, so you have to drink it from the bottom up. (this can be avoided if you chill your syrup and add it after the peanut butter stage, but it will only delay the process.)
NOTE:
The peanut butter may cause allergic reactions, but it is absolutely needed or the ice cream will separate and create a clumpy semi-frozen layer at the top. DO NOT SUBSTITUTE LO-CAL/LO-FAT PEANUT BUTTER. Also, YOU MUST BLEND THE ICE CREAM AND PEANUT BUTTER FIRST WITHOUT ANYTHING ELSE. If you add it later, or heaven forbid, with the milk/breakfast drink, it will not properly integrate with the ice cream and separation will occur.
The vanilla frosting is also there simply to balance the choco syrup because it tends to have a harsh edge to it when you combine too many types of chocolate. DO NOT USE TOO MUCH FROSTING. A simple level teaspoon is enough. Too much and it creates odd textures, depending on the quality of the frosting. (ie cheap frosting = separation)
And that's how you get a 2000-calorie milkshake.
