Step 1: In a medium bowl, add heavy cream and beat it with an electric mixer on high speed for about 3-5 minutes until stiff peaks form. Chill in the refrigerator.

Step 2: Brush the rim of your glasses with maple syrup, then dip into black sanding sugar. Chill glasses in the freezer for 10 minutes.

Step 3: In a blender, combine vanilla ice cream, milk, black cocoa powder, maple syrup, and vanilla extract. Blend on high for 30-45 seconds until smooth.

Step 4: Taste the milkshake and adjust cocoa intensity if needed, adding more black cocoa powder if desired.

Step 5: Pour the milkshake into chilled glasses, top with whipped cream, and sprinkle more black sanding sugar before serving.