In case you missed it, Freakshakes are big news; simple vanilla, strawberry or chocolate shakes just won’t cut it anymore. A fudge or peanut butter foundation is smothered with chocolate brownies, ice cream cookie sandwiches, cakes and other mouth-watering ingredients for a drool-some concoction which has taken the café world by storm.
Freakshakes blur the line between drink and dessert and make it possible to fit an entire day’s calories into one jar. Modest and inconspicuous they are not, in fact these extravagant creations are way too much, and we love them all the more for it. The Katy Perry of the milkshake world, if you will.
Molly Bakes in London claims to be the original creator and coined the term Freakshake. We love their flavour combinations, so here’s our take on their best-selling butterscotch and vanilla.
8 scoops good quality vanilla ice cream
Splash of milk
2 tbsp smooth peanut butter
Chocolate sprinkles (we like Cadbury flake crumbled up)
2 American style gooey cookies
- Start by preparing the milkshake base; this should be a thick consistency to support the toppings. Put six scoops of vanilla ice cream and a splash of milk in a blender and ‘pulse’ for a few seconds, until just slightly blended.
- Using a spatula, smear peanut butter liberally around the top inner half of a tumbler and around the outside of the lip. Next, drizzle a small amount of chocolate and butterscotch sauce around the inside and scatter chocolate sprinkles over the top.
- Pour in the milkshake mix leaving approx. 1inch free at the top of the tumbler, then add another scoop of ice cream. Sandwich ice cream between the cookies and place on top, resting on the glass. Top off with a marshmallow, more sauce and plenty of chocolate sprinkles.