Got a Sweet Tooth?
Then you will love these fun and fabulous milkshake recipes! It’s all about over the top decadence and our deliciousness.
- 500ml cups vanilla ice cream
- 160ml Milk
- 8 Oreo cookies
- 5ml vanilla extract (optional)
- Whipped cream for serving
Blend together the ice cream, vanilla extract milk and Oreos in an electric blender until mostly smooth.
Serve in large glasses and garnish with whipped cream.
RAINBOW PUDDING MILKSHAKE
- 300ml of milk
- 300ml cream
- 6 egg yolks
- 100g sugar
- 30ml flour
- 30ml cornstarch
- 400g butter (cut into cubes and cold)
- 10ml vanilla extract
- Food colouring in the colours of your choice
- Chocolate sauce
- 300ml whipping cream
Mix sugar, flour and cornstarch together in a microwaveable mixing bowl. After the ingredients are combined, add the egg yolks and mix again. Finally, add the cream and milk, and whisk until well combined.
Transfer the mixture to a medium-sized saucepan on low heat and continue mixing until thickened for about 10-15 minutes. Cover with plastic wrap and chill for 3 hours.
Once chilled, separate into bowls and colour using the food colouring. Add each custard mixture to a separate piping bag.
Prepare the whipped cream by whipping together cream and vanilla until soft peaks form.
Prepare serving cups/jugs with chocolate sauce and start layering your custard one colour at a time.
Finish with a swirl of cream on top and serve.
- 250ml cold milk
- 500ml vanilla ice cream
- 50ml caramel sauce
- 80ml chocolate chips
Decorate your serving glasses with some caramel sauce.
Using an electric blender, blend together chocolate chips and milk.
Add the ice cream and the rest of the caramel sauce to the mixture and blend well.
Pour into the decorated glass, garnish with some extra chocolate chips and caramel sauce.
CHOCOLATE COFFEE MILKSHAKE
- 20ml cacao powder
- 2 shots espresso
- 5 scoops ice cream
- 5ml salt
- 250ml almond milk or regular milk
The first step is to prepare your shots of espresso.
Using a blender, mix together the cacao powder, espresso, ice cream, salt and milk until creamy.
Pour into cups and garnish with extra cacao powder and cacao nibs. Serve.
RED WINE MILKSHAKE
- 1,4L natural vanilla ice cream
- 240ml red wine
- 120ml vodka
- Whipped cream for serving
- Maraschino cherries for serving
In an electric blender, blend together the ice cream, red wine and vodka until smooth and combined.
Divide the milkshake mixture between glasses and garnish with whipped cream and maraschino cherries.
GOURMET GRANADILLA AND COOKIE MILKSHAKE
- 375ml vanilla ice cream
- 160ml milk
- 115g granadilla pulp
- 125ml whipped cream
- 6 – 8 ginger cookies
Using an electric blender, blend together the ice cream and milk until thick and smooth. Add 3/4 of the granadilla pulp and pulse to mix. Do not over blend as the granadilla pips will break up.
Pour into serving glasses and top with whipped cream.
Garnish with crushed ginger cookies and the remainder of the granadilla pulp.
CHOCOLATE PEANUT BUTTER MILKSHAKE
- 2 scoops vanilla ice cream
- 250ml peanut butter
- 250ml milk
- 125ml chocolate syrup
Using an electric blender, blend together the ice cream, peanut butter and milk until thick and creamy.
Prepare your serving glasses by layering them with the chocolate syrup.
Pour the milkshake into the prepared glasses and top with whipped cream, chocolate syrup and peanut butter chips.
MINTY BANANA AND AVOCADO MILKSHAKE
- 250ml frozen sliced banana
- 1/2 medium-sized avocado, peeled and pitted
- 3 dates, pitted
- 4–6 leaves of mint
- 15ml dark chocolate chips
- 250ml unsweetened plain almond milk
Using a high-speed blender, blend all the ingredients together until smooth and creamy.
Garnish with fresh mint leaves and chocolate chips.
SPICED PUMPKIN COFFEE SHAKES
- 250ml milk
- 125ml canned pumpkin
- 30ml sugar
- 5 ml pumpkin pie spice
- 250ml strong brewed coffee
- 15ml vanilla extract
- 1L vanilla ice cream
- 250ml crushed ice
- Sweetened whipped cream
In a small saucepan, heat milk, pumpkin, sugar and pie spice until bubbles form around sides of pan and sugar is dissolved. Transfer to a bowl; stir in coffee and vanilla. Refrigerate, covered overnight
Place milk mixture, ice cream and ice in a blender; cover and process until blended. Serve immediately with whipped cream; sprinkle with additional pie spice.