1 cup of milk
1 teaspoon of vanilla extract
Chocolate fudge or fudge syrup
Whipped dairy topping in the aresol can
1 small jar of maraschino cherries
Allow the vanilla ice cream to soften at room temperature for approximately 10-minutes or so.
Squeeze or spoon out 2-3 tablespoons of chocolate fudge syrup into the bottom of 4 milkshake glasses.
Add the ice cream and vanilla extract to a blender and begin mixing. Slowly add enough milk to make the ice cream soft but thick. You may not need all of the milk.
When you are satisfied with the consistancy of the milkshake pour the mixture into the glasses.
Use a butter knife or something similiar to pull the chocolate from the bottom toward the top in a swirl motion.
Be careful not to pull and swirl so much that the milkshake turns to chocolate.
Top the milkshake with the whipped topping and a cherry.
Add a straw, a spoon and serve.