In a chilled mixing bowl, pour in heavy cream and whip using an electric mixer on medium speed for about 3-5 minutes, or until soft peaks form. Keep it cool while preparing the milkshake.

Brush the rim of serving glasses with maple syrup and dip into black sanding sugar to coat. Place in the freezer for about 10 minutes.

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

Taste your milkshake and adjust richness as needed by adding more black cocoa powder, blending until fully incorporated.

Pour the milkshake mixture evenly into prepared glasses. Dollop whipped cream on top and finish with sprinkles.