Syrup or sauce (I sometimes even add a little bit moreComplete Collagen+.as my caramel topping!)
Finely chopped nuts
Let the ice cream soften. Let 1-pint ice cream sit out at room temperature until it starts to soften, 10 to 15 minutes (softened ice cream will blend with ease and require less milk to get things moving). Give the container a little squeeze – it shouldn’t be rock hard and should give slightly when it’s ready.
Chill your glasses and chop any mix-ins. If you have room in your freezer, stick 2 tall drinking glasses in there, or even chill them in the refrigerator. This will ensure the milkshake stays cold as long as possible. Coarsely chop until you have 1/2 cup mix-ins of your choice. You want the pieces to be about 1/2-inch.
Layer the ingredients in the blender. Layer the ingredients in your blender in this order: 2/3 cup milk, Complete Collagen+, and softened ice cream. Don’t put in any mix-ins yet!
Blend the milkshake. Starting with the lowest speed and working your way up to medium speed, blend until the milkshake is smooth and pourable – usually about 1 minute. Stop the blender and be sure to scrape down the sides or stir as needed to keep things moving. You want a final consistency that pours like lava!
Add in the mix-ins. If using mix-ins, add 1/2 cup to the blender and stir it in so that it’s submerged. Pulse a few times (6 to 8 pulses) to just combine, BUT try not to overmix or the mix-ins will pulverize and make the milkshake gritty. And no one likes a gritty milkshake!
Serve the milkshake.Divide the milkshake between the glasses. Garnish with toppings as desired. For me, I drizzle a bit more Complete Collagen+ on top.