NYC Freakshakes Extreme Milkshake Recipes

 

I did not have a spare 2 hours to queue up for one of these crazy milkshakes or freakshakes while I was in New York. Fortunately they are easy to make at home. If you are preparing them for a party you can decorate the outside of the glasses and refrigerate until you’re ready to fill with milkshake. Be careful not to overfill them or they will spill over when you pile the goodies on top.

The tall glasses were a bit tricky to find. I ended up getting these ones at a local store.

Cookies and Cream Milkshake

vanilla ganache
30g (1.06 ounces) or 2 Tbsp cream (35% fat)
1/2 tsp vanilla
100g (3.53 ounces) white chocolate
Heat the cream and the vanilla until just boiling. Pour over the chocolate and leave for a minute. Stir until smooth and leave overnight to thicken.

decoration 
1 crushed chocolate chip cookie
handful of chocolate chips

whipped cream
100millilitres (3.38 fluid ounces) or 1/3 cup plus 1.5 Tbsp cream (35% fat)
1/2 tsp vanilla

milkshake (per glass)
1 scoop ice-cream
300millilitres (10.14 fluid ounces) or just less that 1 1/4 cup milk (4% fat)
1 teaspoon vanilla

topping
2 scoops of ice-cream
2 large cookies – See below.
20g (0.71 ounces) melted chocolate to drizzle
2 straws

Choc-Chip Cookies
(makes 40)
Pre-heat oven to 200C (392 degrees Fahrenheit)
250g (8.82 ounces) or 1 cup plus 2 Tbsp margarine or butter
2 tsp vanilla
2 cups (firmly packed) or 462g (16.3 ounces) brown sugar
2 eggs
3 cups or 480g (16.93 ounces) plain all purpose flour – sifted
1 tsp baking powder
2 cups or 156g (5.5 ounces) dessicated coconut
250g (8.82 ounces) choc chips
Place butter, vanilla and sugar in a mixing bowl and beat until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the flour, baking powder, coconut and choc chips. Roll heaped spoonfuls of the mixture into balls and place on a well greased tray. Flatten slightly. Bake for 12-15 mins at 200C (392 degrees Fahrenheit).
 

Red Velvet Milkshake

Chocolate buttercream
55g (1.94 ounces) or 1/4 cup margarine or butter
30g (1.06 ounces) or 1/4 cup cocoa powder
95g (3.35 ounces) or 3/4 cup icing sugar
Whip together for about 5 minutes or until fluffy.

20 Hersheys kisses
20 red m&m’s

milkshake (per glass)
1 scoop ice-cream
3 tablespoons ganache (made as for vanilla gauche above but using milk or dark chocolate)
300millilitres (10.14 fluid ounces) or just less that 1 1/4 cups milk (4% fat)

topping
1 scoop of ice-cream
whipped cream
slice of red velvet cake

Peanut Butter Pretzel Milkshake

4 reeces pieces
24 colored m&m’s
1 Tablespoon crunchy peanut butter
2 Tablespoons chocolate buttercream (see above)

milkshake (per glass)
1 scoop ice-cream
300millilitres (10.14 fluid ounces) or just less that 1 1/4 cups milk (4% fat)
1 teaspoon vanilla

topping
whipped cream
1 scoop of ice-cream
1 pretzel stick
30g (1.06 ounces) peanut brittle
20g (0.71 ounces) chocolate melted (for the pretzel)
2 straws
1 Large pretzel
20g (0.71 ounces) melted chocolate (for drizzling at the end)
handful of mini m&m’s

Cotton Candy Milkshake

vanilla ganache
30g (1.06 ounces) or 2 Tbsp cream (35% fat)
1/2 tsp vanilla
100g (3.53 ounces) white chocolate
heat the cream and the vanilla until just boiling. Pour over the chocolate and leave for a minute. Stir until smooth and leave overnight to thicken.

Pink, white and blue sixlets or other candies
strawberry and blueberry ice-cream topping

milkshake (per glass)
1 scoop vanilla ice-cream 
300millilitres (10.14 fluid ounces) or just less than 1 1/4 cups milk (4% fat)
1 teaspoon vanilla

To decorate
vanilla ice-cream
1 large lollipop
1 blue and 1 pink sugar stick
cotton candy

Resource: howtocookthat