Peanut butter salted caramel freakshake

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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




Peanut butter salted caramel freakshake


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
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
Place the ice cream, half of the peanut butter and the milk in a blender and blitz until smooth
Line the inside of a glass with the chocolate ganache and pour in the milkshake. Add a large scoop of ice cream on top
Whip the remaining cream to stiff peaks and transfer to a piping bag with a star nozzle
Spread the peanut butter around the rim of the glass then pipe over a thick layer of double cream
Pile the popcorn, caramelised peanuts and fudge on top of the cream
Thread the peanut butter cups onto a wooden skewer and add to the glass
Add a couple of straws and enjoy!

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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