Hot Fudge Milkshake
Ingredients 3 cups vanilla ice cream, cut into large chunks 1 1/2 cup chocolate sorbet, cut into large chunks 1/2 cup whole milk 2 tablespoons hot fudge sauce, room temperature How to make it Soften the ice cream and sorbet at room temperature for 5 minutes before scooping. If your hot fudge sauce is refrigerated, microwave 2 tablespoons in a small dish for 5 seconds. Combine all ingredients in food processor or blender and puree until smooth, scraping down sides as needed. Pour into chilled glasses. Top with whipped cream and shaved chocolate with a cherry on top. Serve with scoopy spoon straws.