Get the Recipe: Copycat Shake Shack Dubai Chocolate Milkshake Recipe
Recreate the limited edition Shake Shack Dubai Chocolate Milkshake at home! This accurate copycat recipe features a chocolate magic shell, pistachio cream milkshake, and crunchy salted honey kataifi for the perfect mix of creamy and crisp textures.
Ingredients
For The Chocolate Magic Shell
- 1.5 ounces (43 grams) dark chocolate (between 60% to 70% cacao), chopped into ¼- to ½-inch pieces
- ¼ teaspoon canola oil
For the Salted Honey Kataifi
- 1 Tablespoon (0.5 ounces or 14 grams) unsalted butter
- 1 Tablespoon (0.75 ounces or 21 grams) honey
- ¼ teaspoon kosher salt
- ⅔ cup (1.15 ounces or 33 grams) dried kataifi
For the Copycat Shake Shack Dubai Chocolate Milkshake
- 1 ½ cups (12 ounces or 340 grams) cold vanilla custard ice cream
- ⅓ cup (2.65 ounces or 75 grams) cold whole milk
- 5 Tablespoons (1 ounces or 28 grams) salted honey kataifi (from about ½ of the salted honey kataifi recipe)
- 2 Tablespoons (1 ounce or 28 grams) pistachio cream
For Garnish
- 5 Tablespoons (1 ounces or 28 grams) salted honey kataifi (from about ½ of the salted honey kataifi recipe)
- 1 Tablespoon raw shelled pistachios, roughly chopped into ½- to 1-inch pieces
Equipment
- (16-ounce) plastic cup
- high-powered blender
Instructions
- First, make the chocolate magic shell. Place the chocolate in the top pan of a double boiler or in a heatproof bowl set over a medium, heavy-bottomed saucepan filled with a few inches of simmering water (be sure the bottom of the bowl does not touch the water).Cook over medium heat, using a heatproof rubber spatula to stir the chocolate and scrape the sides of the bowl occasionally, until the chocolate is completely melted, about 2 minutes. Remove the pan or bowl from heat, set on a wire rack, and immediately whisk in the canola oil.
- Line the milkshake cup with chocolate magic shell. Working quickly, pour the chocolate magic shell into the bottom milkshake cup. Then, turn the cup upside down and tilt it to let the chocolate slide down the sides of the cup. Continue rotating the cup upside down and tilted to coat its sides and bottom with a thin, even layer of chocolate.Once the cup is completely coated with the magic shell, place the cup upside down on a wire rack and freeze while you make the salted honey kataifi.
- Make the salted honey kataifi. In a light-colored saucepan, melt the butter over medium heat. Add the honey and salt, using a heatproof rubber spatula to mix into the butter.Add the kataifi and use the spatula to coat it completely in the butter and honey mixture. Continue cooking over medium heat, continuously tossing the kataifi, until it turns a golden brown color. Remove from heat and immediately pour the kataifi on a sheet pan on a wire rack. Cool for at least 5 minutes.
- Make the Dubai chocolate milkshake. Combine the ice cream, milk, kataifi for the milkshake, and pistachio cream in a high-powered blender. Blend on high speed for at least 1 minute, or until completely smooth but thick.
- Assemble the Dubai chocolate milkshake. Pour the milkshake into the prepared milkshake cup. Garnish with the remaining kataifi and pistachios.
- Serve immediately. Serve with a wide straw and a spoon, squeezing the cup to break the chocolate into the milkshake.
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