My milkshake brings all the boys to the yard.
I have a very exciting piece of news for you all; the article I wrote for Purple Lipstick is now live and you can check it out here. It’s all about how food is your friend and not your enemy, and I think I really embodied this when I decided to make this heavenly milkshakes with all the unhealthy stuff 😍
Exams are *almost* over and I threw this together as a little pick-me-up for anybody else who is still living the struggle- or as a celebratory beverage for anybody who’s enjoying the little piece of freedom you get after exams are over, before results come in.
Milkshakes are your best friends in the sense that it is impossible to mess them up. Get it too runny? Add some more ice cream. Too thick? Add more milk. It is that simple. The key here is getting that perfect ice cream to milk ratio. And whatever you do, DO NOT ADD ICE. EVER. That is punishing yourself with a watery, diluted drink-thing. That is a no. When we do milkshakes, we go all out- no time for soy milk or gluten free ice-cream, go big (literally) or go home. It may just be a moment on the lips, but what a sweet moment it will be.
I started with this Homemade Hot Fudge Sauce by Brown Eyed Baker. It is PHENOMENAL. I’ve made it like 3 times now, and I swear to you that this stuff is like liquid gold. I use it on everything from pancakes to ice cream, and most recently, these milkshakes. I started by sticking the milkshake jugs in the freezer for about an hour (this is purely optional but is highly recommended in order to keep the milkshakes cold) before lining the lip of the jugs with the hot fudge sauce and then rolling it in sprinkles. I then dipped a spoon in the sauce and decorated the inside of the glasses with the sauce. I then placed the glasses back in the freezer before proceeding to make the milkshakes. These steps are minimal but make a huge difference as far as presentation is concerned, and I can guarantee that whoever you are serving will be wildly impressed.
Milkshakes really do not discriminate, whether you are using the latest blender, an electric whisk or a wooden spoon, you are only 5 minutes away from this chocolate deliciousness.
Triple Thick Oreo Milkshake makes 2
6 scoops of your favourite vanilla ice-cream
½ cup full cream milk (using anything else would be a crime)
4 Oreo biscuits (plus extra for decorating)
1/2 cup hot fudge/chocolate sauce, store bought or homemade using this recipe
½ cup heavy whipping cream
2 tbsp sprinkles
- Start by freezing the glasses you plan on serving your milkshake in at least an hour before. This step is optional but it helps to keep the milkshakes cool after they have been served
- Take the ice-cream out of the fridge to let it soften a bit on the counter. Remove the glasses from the freezer and line the rims of the glasses with hot fudge sauce, before rolling them in sprinkles. Dip a spoon in the sauce and drizzle the insides of the glasses with sauce. Go wild here! Place the glasses back in the freezer briefly to allow it to set.
- In a blender, combine the ice-cream, milk, Oreos and if you like, 2 tbsp of hot fudge sauce, and blend until fully combined. In a separate small bowl, whisk the whipping cream with a wire whisk until thick.
- Remove the glasses fro, the freezer (again) and pour the milkshake until it reaches the brim of the cup. Garnish generously with whipped cream, crushed Oreos, hot fudge sauce and of course, more sprinkles! Add a straw and enjoy!
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