I made this healthy ‘Freakshake’ a couple of weeks ago and have had quite a few requests for the recipe so here it is! If you haven’t heard of a Freakshake before, it is basically a completely over the top and outrageously decadent milkshake, usually consisting of some kind of donut or cupcake perched on top. Sounds delicious right?! But these are usually full of refined sugar and loads of added preservatives, colourings and unnatural ingredients, which aren’t great for our bodies, leaving me feeling bloated, giving me bad headaches and with bad skin.
However, I didn’t want that to stop me from enjoying my favourite treats, so I came up with this recipe that lets you enjoy this fabulous dessert without feeling guilty or bloated after! This Milkshake is refined sugar free and is made with natural ingredients…but can also be made dairy free and gluten free with small substitutions to the recipes! This is the perfect treat for a sunny summer afternoon, or for a movie night with friends!
It couldn’t be easier, it is more of an assembly recipe! It does contain quite a few components though, so I recommend you read it through before you start.
Recipe Makes 1:
For Cacao Drizzle:
- 3 Tbsp Cacao Powder
- 3tsp Date Nectar
- Combine the cacao powder with 2tsp of the date nectar and stir until a paste has formed.
- Slowly add the rest of the date nectar and 1tsp of water if necessary.
For Peanut Butter Drizzle
- 2 tbsp Peanut Butter
- Warm the Peanut butter in the microwave for about 20 seconds until runny
- Dont panic if you over heat it and it gets harder, just mix in a little bit of water and stir!
For the milkshake:
- 200ml Milk of your choice
- 250g of Salted Caramel Oppo Ice Cream
- Blend this all together until smooth and creamy. Reduce the amount of milk if you like your milkshake thicker.
2tbsp Cacao Nibs for dipping
1 Banana Muffin (Find my Banana Muffin recipe here: Healthy Banana Muffins )
- Dip the lip of your container – I used a drinking jar – in your cacao drizzle. You want it nice and chocolatey and dripping down the side, so a teaspoon may be helpful to help spread it around and down the sides.
- Do the same with the peanut butter drizzle.
- Dip the lip of the container into the cacao nibs so that they coat the rim.
- Leave the container in the fridge for 5 mins to allow it to set slightly.
- Once the cacao has set up slightly pour in your milkshake.
- Next grab your muffin and pierce your straw through the centre and push it up so that the muffin sits right at the top.
- Place the straw in the jar and arrange it so that the muffin is sitting on the top of the jar, but is being supported by the straw.
If you have any left over drizzle, it will happily sit in the fridge for a couple of days and can be used in any dessert or for dipping fruit into!
Don’t forget to tag me on Instagram if you make this!