Chocolate and Peanut Butter ‘Freakshake’

There’s only one rule of Freakshake Club: don’t ask how many calories they contain – that’s just really not the point, at all. Even so, this is a relatively restrained version, topped with chocolate-drizzled popcorn in place of the traditional tower of whipped cream. 15 – 20 Mins 150g nut milk (hazelnut or almond work […]
There’s only one rule of Freakshake Club: don’t ask how many calories they contain – that’s just really not the point, at all. Even so, this is a relatively restrained version, topped with chocolate-drizzled popcorn in place of the traditional tower of whipped cream.

15 – 20 Mins
150g nut milk (hazelnut or almond work really well here)
1 banana
1 heaped tbsp peanut butter
1 scoop dairy-free vanilla ice cream
1 tsp cocoa powder
1 tbsp maple syrup
100g plain/dark chocolate chips CHECK THE LABEL
Handful sweet popcorn

Preparation

Makes 1 large shake or two small ones

Cooking Instructions
  • Place the nut milk, banana, peanut butter, ice cream, cocoa powder, maple syrup and about a third of the chocolate chips into a blender or food processor, and blitz until smooth and creamy, (this may take up to a minute).
  • Set aside about a tablespoon full of the remaining chocolate chips, and pour the rest into a small microwave-safe bowl. Microwave on full power for one minute until melted, and whisk with a fork until smooth.
  • Dip the rim of your glass into the melted chocolate, then use a teaspoon to drizzle more of the chocolate around the rim to create the trademark Freakshake dribbles around the outside.
  • Pour in the milkshake, then top with as much popcorn as gravity will allow, scatter carefully with the chocolate chips, and then drizzle the whole lot with even more melted chocolate.

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