|
Recipes
  • Meat and Poultry
  • Fish and Seafood
  • Courses
  • Dish type
  • Diets
  • Cakes and Baking
  • Occasions
  • Cuisine
  • Everyday and easy
  • Seasonal
Meat and Poultry
Fish and Seafood
Courses
Dish type
Diets
Cakes and Baking
Occasions
Cuisine
Everyday and easy
Seasonal
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Knife skills
  • Cakes and baking
  • Sous vide
  • Pickling
  • Chef tricks
Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks

Peanut butter salted caramel freakshake

by
Sally Abé
Peanut butter salted caramel freakshake

PT30M

Share recipe

Ingredients

print recipe
shopping List

  • 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
print recipe
shopping List

Method

print 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!
image
Share recipe
Sally Abé Profile Picture
Sally Abé

After a five-year stint in the kitchen at two Michelin-starred restaurant The Ledbury, Sally is now head chef at The Harwood Arms in London.

NAVIGATE

Home > Recipes > Smoothie

© Great British Chefs 2021