In a small pot over medium-low heat, add in the chocolate chips and 2-3 Tbsps milk, whisking constantly until full melted and smooth. Once melted, remove from heat and set aside.
Add the dairy-free ice cream, milk, and melted chocolate to a high-powered blender and blend on medium-high speed, until smooth, about 1-2 minutes.
Once milkshake consistency is met, pour milkshake into tall glasses, and top each milkshake with CocoWhip! or homemade coconut whipped cream, and drizzle with additional melted chocolate.
Add a straw and sip away and enjoy!
Notes
STORAGE: Best if consumed right away. If not, ensure that milkshake is stored in an air-tight container or mason jar and kept in the freezer. To thaw out, remove milkshake from freezer and place in the refrigerator for 30-40 minutes for a creamy consistency.
PLANT-BASED MILK: I love using Almond milk, however, you can use your own personal favorite—Coconut, Oat, Soy, etc.
COCO-WHIP!: You can purchase So Delicious’ Coco-Whip topping or make it homemade.