Rich caramel banana milk - this drink is an absolute must for banana lovers, and in particular fans of banoffee pie. If you are not able to find banana-flavoured ice cream, you can substitute store-bought or homemade vanilla ice cream (see page 8) for equally delicious results.
BANANA CARAMEL shake
4 tablespoons toffee caramel sauce (see page 9), plus extra to drizzle
2 ripe bananas, peeled and sliced
500 ml/2 cups milk, chilled
4 scoops store-bought banana ice cream, or vanilla ice cream (see page 8)
a few drops of yellow food colouring (optional)
2 dried banana chips, to decorate
2 soda glasses, chilled
2 paper straws
SERVES 2
Spoon 1 tablespoon of the toffee caramel sauce into each glass and swirl the glass until there is a thin coating of caramel sauce over the bottom half of the glass. This will give a pretty two-tone effect when the shake is poured into the glasses.
Put the bananas in a blender with the milk, 2 tablespoons caramel sauce, 2 scoops of the ice cream and the food colouring, if using, and whizz until very foamy and thick.
Pour the shake into chilled glasses and top with a second scoop of ice cream. Decorate each glass with a dried banana chip and a drizzle of toffee caramel sauce and serve immediately with paper straws.
With Reese's peanut butter chocolates such a popular candy, you can only imagine how delicious this shake is! Rich chocolate syrup, salty peanut butter and a drizzle of toffee caramel, all served ice cold with ice cream - quite simply heaven in a glass! You can use smooth or crunchy peanut butter, whichever you prefer. If you use crunchy, you may want to serve your shakes with a spoon so that you can eat the peanut pieces, which will sink to the bottom of the shake.
PEANUT BUTTER shake
2 tablespoons chocolate sauce (see page 9)
4 tablespoons toffee caramel sauce (see page 9)
500 ml/2 cups milk, chilled
100 g/½ cup peanut butter, crunchy or smooth, as preferred
4 scoops vanilla ice cream (see page 8)
10 g/1 tablespoon honey roasted peanuts, chopped, to decorate
2 soda glasses, chilled
a squeezy bottle (optional)
2 paper straws
SERVES 2
Drizzle alternating lines of chocolate syrup and caramel sauce down the inside of each glass using a squeezy bottle or a spoon (use about 1 tablespoon of each sauce per glass).
Add the remaining 2 tablespoons of caramel sauce to a blender with the milk, peanut butter and 2 scoops of ice cream and whizz until very foamy and thick.
Pour the shake into the prepared glasses, top each with a scoop of ice cream and sprinkle with the peanuts. Serve immediately with straws.
Chocolate malt shakes are an all-time classic. There is something very comforting about the flavour of malt - think of the warm, malted drinks often given to children at bedtime. This one is topped with malted chocolate-covered balls and served with chocolate ice cream, yum yum!
CHOCOLATE MALT shake
4 tablespoons chocolate sauce (see page 9)
500 ml/2 cups milk, chilled
30 g/1 oz. malted milk powder (such as Horlicks)
4 scoops chocolate ice cream (see page 8)
10 milk chocolate-coated malted milk balls (such as Maltesers), to decorate
2 soda glasses, chilled
a squeezy bottle or piping/pastry bag with a small round nozzle/tip
SERVES 2
Put 2 tablespoons of the chocolate sauce in a squeezy bottle or piping/pastry bag and drizzle pretty patterns of sauce up the inside of each glass.
Put the milk in a blender with the malted milk powder, 2 scoops of the ice cream and the remaining chocolate sauce. Whizz until very foamy and thick.
Cut the malted milk balls in half using a sharp knife. Pour the shake into the prepared glasses, top each with a scoop of chocolate ice cream and decorate with the malted milk balls. Serve immediately.
Apple snow is a creamy apple mousse dessert made with whipped cream and apple purée/sauce. It is best made with whipped egg white for lightness, but this can be omitted if you are serving the shake to people who cannot eat raw egg (see note on page 4).
Apple snow SHAKE
APPLE SNOW
2 green apples, peeled, cored and thinly sliced
freshly squeezed juice of ½ lemon
30 g/2½ tablespoons caster/white granulated sugar
150 ml/? cup double/heavy cream
1 egg white
APPLE SLUSHIE
200 ml/¾ cup cloudy apple juice
10 ice cubes
green sugar sprinkles, to decorate
apple slices, to decorate
2 sundae coupes, chilled
SERVES 2
Put the apple slices in a heavy-based pan with the lemon juice, sugar and 3 tablespoons water, and simmer until the apple is very soft. Leave to cool, then purée using a stick blender.
In a large mixing bowl, whip the cream to stiff peaks.
In a separate bowl, whip the egg white to stiff peaks. Fold the egg white and apple purée into the whipped cream and store in the refrigerator until needed.
For the apple slushie, put the apple juice and ice cubes in a blender and whizz until the ice is crushed. If your blender is not strong enough to crush ice, place the ice cubes in a plastic bag, seal and wrap in a clean dish towel, and bash the bag with a rolling pin until the ice is crushed. Then add to the blender with the apple juice and blend.
Pour the apple slushie into chilled glasses and top with a spoonful of the apple snow. Decorate with sprinkles and apple slices and serve immediately with small spoons.
Chocolate-covered honeycomb/sponge candy bubbles, which have a brittle crunch when you bite, are the centrepiece of this delicious caramel-flavoured shake. If you can't find honeycomb ice cream, look out for honeycomb choc ices or substitute store-bought or home-made vanilla ice cream (see page 8) and add a little extra candy to the shake.
Honeycomb SHAKE
4 scoops store-bought honeycomb ice cream, or vanilla ice cream (see page 8)
500 ml/2 cups milk
40 g/1½ oz. chocolate-covered honeycomb/sponge candy, roughly chopped
2 soda glasses, chilled
2 paper straws
SERVES 2
Put 2 scoops of the ice cream in a blender with the milk and three-quarters of the chocolate-covered honeycomb/sponge candy, and blitz until thick and creamy.
Pour the shake into the chilled glasses, top each glass with a second scoop of ice cream and sprinkle with the remaining chopped honeycomb/sponge candy. Serve immediately with straws.
Cookies and cream - the popular ice cream flavour - is the inspiration for this indulgent shake. Packed full of Oreo cookies and served with extra cookies on the side, it is naughty but oh, so nice.
Cookies & cream SHAKE
4 scoops store-bought cookies-and-cream ice cream, or vanilla ice cream (see page 8)
400 ml/1? cups milk
2 tablespoons chocolate sauce (see page 9)
8 Oreo cookies, plus extra to serve
canned whipped fresh cream
2 soda glasses, chilled
SERVES 2
Put 2 scoops of the ice cream in a blender with the milk, chocolate sauce and 7 of the Oreo cookies and whizz until foamy and thick.
Pour into the chilled glasses and top each with a further scoop of ice cream. Squirt a small amount of cream on top of each shake.
Crush the remaining Oreo cookie and sprinkle over the shakes. Serve immediately with more Oreos on the side with long-handled spoons.
Lemon meringue pie is such a beloved retro dessert: the combination of light caramelized meringue and tangy lemon cream is just delicious! This is a shake version: a lemon yogurt drink, topped with a crisp delicate meringue. Serve with a spoon so that you can eat the meringue when you have finished the drink.
LEMON MERINGUE shake
3 tablespoons lemon curd
300 ml/1¼ cups lemon-flavoured yogurt
3 scoops store-bought lemon ice cream or lemon sorbet
300 ml/1¼ cups milk, chilled
2 mini meringues
2 soda glasses, chilled
a squeezy bottle or piping/pastry bag with a small round nozzle/tip
2 paper straws
SERVES 2
Put 2 tablespoons of the lemon curd in a squeezy bottle or piping/pastry bag and pipe a lemon spiral onto the inside of each glass.
Put the yogurt, ice cream, milk and remaining tablespoon of lemon curd in a blender and whizz until smooth.
Pour into the prepared glasses and top each with a meringue. Serve immediately with straws and a spoon to eat the meringue.
Chocolate and cherry are an indulgent combination and this delicious drink is no exception. Thick chocolate sauce and frozen cherry yogurt are topped up with fresh cherry juice, which is available in most supermarkets and health food stores. This version is decorated with a whole cherry or, for a special treat, you could use a classic cerisette (chocolate-coated cherries with kirsch).
CHOCOLATE CHERRY freeze
2 tablespoons chocolate sauce (see page 9)
250 ml/1 cup cherry juice
2 scoops cherry frozen yogurt
canned whipped...
