What is a Devil’s Delight milkshake? It’s a decadent shake built from rich ice cream blended with crunchy pretzels, creamy peanut butter and dark chocolate—yes, all of that deliciousness. This particular flavor was inspired by Seattle Chocolates’ Devil’s Delight Truffle Bar, which I crushed into the ice cream for extra texture and chocolate intensity. These shakes are perfect for Halloween gatherings, movie nights, or any evening that needs a fun, indulgent boost.
We’ve enjoyed Seattle Chocolates at home for a while—because their chocolates are consistently delicious and because they give back: for every purchase they donate a serving of food to someone in need. That combination of great taste and purpose makes enjoying their seasonal bars even sweeter. For Halloween they offered up three spooky bars: Dead Sea Salt (salted chocolate lovers, rejoice), Choc-o-Lantern (a lightly spiced, pumpkin-esque chocolate) and the Devil’s Delight bar that inspired this recipe.
Sample them all, then use the Devil’s Delight bar to make this ice cream and turn it into a milkshake. You won’t regret it.
Ingredients:
2 cups heavy cream
2 cups half-and-half
3/4 cup sugar
1 tablespoon vanilla extract
1/2 cup creamy peanut butter
4 Seattle Chocolates Devil’s Delight Truffle Bars
1/2 cup lightly chopped pretzels
Method:
1. In a bowl, whisk together the cream, half-and-half, sugar and vanilla until the sugar is mostly dissolved.
2. Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions.
3. Place the peanut butter in a piping bag fitted with a medium round tip. Chop the Devil’s Delight bars into 1/2-inch chunks.
4. When the ice cream reaches a soft-serve consistency, stir half of the chocolate chunks into the base. Melt the remaining chocolate chunks in a microwave-safe bowl in 20-second intervals until smooth. Toss the chopped pretzels into the melted chocolate to coat, then fold that mixture into the ice cream. It will firm slightly on contact—use a spoon to distribute the chocolate-pretzel pieces and break up any large bits.
5. Transfer the ice cream to a freezer-safe container in thirds, piping a generous swirl of peanut butter between each layer to create ribbons of flavor. Freeze for at least 8 hours to fully set.
To make the milkshakes: combine 4 cups of the prepared ice cream with 2/3 cup milk in a blender and blend until smooth. Pour into glasses and top with whipped cream, a drizzle of melted peanut butter, melted Seattle Chocolates Devil’s Delight and extra pretzels for crunch. Serve immediately.
Photo by Jeff Mindell
Ready for milkshakes and chocolate? These shakes are playful and indulgent—perfect for costume parties or a cozy night in. Dress up, pour a glass and enjoy.
This post was created in partnership with Seattle Chocolates. All content and opinions are my own. Thank you to the sponsors who help keep the Studio DIY content going.