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Peanut butter salted caramel freakshake

by
Sally Abé
Peanut butter salted caramel freakshake

PT30M

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Ingredients

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  • 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
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Method

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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!
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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.

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