Peanut butter salted caramel freakshake
Item 1 of 1
- Drink
- 1
- 30 minutes
Sally Abé serves up a stunning salted caramel freakshake recipe, featuring a rich salted caramel and peanut butter milkshake topped with caramelised peanuts, popcorn and peanut butter cups. Check out Sally's chocolate freakshake recipe for further indulgence.
First published in 2016
Ingredients
Metric
Imperial
Peanut butter salted caramel freakshake
- 50g of dark chocolate
- 200ml of double cream
- 350g of ice cream, salted caramel flavour
- 250ml of milk
- 100g of peanut butter
- 25g of peanuts, salted and roasted
- 25g of caster sugar
- 1 handful of popcorn
- 25g of fudge
- 3 peanut butter cups
SAVE RECIPE
Method
1
Melt 50g of the chocolate in a bowl over a pan of simmering water, remove from the heat and whisk in 100ml of double cream to make a smooth, glossy ganache. Transfer to a squeezy bottle or piping bag
2
Heat the sugar in a small saucepan until it begins to caramelise. Stir in the peanuts to coat in the caramel then transfer to a tray and leave to cool
3
Place the ice cream, half of the peanut butter and the milk in a blender and blitz until smooth
4
Line the inside of a glass with the chocolate ganache and pour in the milkshake. Add a large scoop of ice cream on top
5
Whip the remaining cream to stiff peaks and transfer to a piping bag with a star nozzle
6
Spread the peanut butter around the rim of the glass then pipe over a thick layer of double cream
7
Pile the popcorn, caramelised peanuts and fudge on top of the cream
8
Thread the peanut butter cups onto a wooden skewer and add to the glass
9
Add a couple of straws and enjoy!
First published in 2016
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