If making whipped cream and rim: Add heavy cream to a bowl and whip at medium speed until it starts to thicken. Increase speed to high and whip until peaks stand up straight. Place in the fridge.

To make the rim, pour sanding sugar into a shallow bowl. Brush maple syrup on the rim of your glass and immediately dip into the sanding sugar. Tap to remove excess and place in the freezer for a few minutes.

In a blender, add ice cream, milk, black cocoa powder, maple syrup, and vanilla. Blend until totally combined and smooth. Adjust thickness with more milk if needed. Taste and add more black cocoa if desired.

Top with whipped cream and add sprinkles if desired.