Learn how to make the most eye-catching and mouthwatering gingerbread "freakshake" (also known as a "monstershake") in the comfort of your own home. These delicious shakes are lightly spiced, sweetly flavored by chocolate and are so simple to make. They come together in a matter of minutes, too. Perfectly delicious and decadent, especially for the holidays!
Things You'll Need
- 13.2 ounces (375 grams) chocolate hazelnut spread
- 12 fluid ounces (340 millilitres) heavy cream
- Seeds from 1 vanilla bean pod
- 17.7 fluid ounces (500 millilitres) plain or almond milk
Gingersnap cookies, (8)
- 1.4 ounces (40 millilitres) maple syrup
- 1 teaspoon vanilla bean extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon finely ground espresso powder (optional)
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon allspice
- 1/8 teaspoon salt
- 3 scoops vanilla ice cream
- 1/2 cup ice creams
Mason jars or large glasses, (2)
- Decorations of choice: pretzels, marshmallows, peanuts, peanut butter cups, honeycomb, sprinkles, candy bars, caramel sauce etc.
Step 1: Make the chocolate hazelnut sauce.
Place 7 ounces (200 grams) of the chocolate hazelnut spread and 3.5 ounces (100 millilitres) of the heavy cream in a small saucepan set over medium heat. Heat, stirring often, until evenly combined and the sauce is fluid, about 2 minutes. Remove from the heat and pour the sauce into a small pouring jug and set it aside to cool slightly.
Step 2: Make the whipped cream.
Next, make the vanilla whipped cream. Place the remaining 8.5 ounces (240 millilitres) of heavy cream and vanilla bean pod seeds in the bowl of a stand mixer fitted with the whisk attachment. Whisk, on medium speed until soft peaks form. Increase the speed to medium-high, and continue to whisk until the cream forms stiff peaks. Remove the bowl from the mixer and set it aside in the refrigerator until needed for assembly.
Alternatively, you could also use a hand held electric whisk for this step.
Step 3: Make the milkshake.
Place the milk, gingersnap cookies, maple syrup, vanilla bean extract, cinnamon, ginger, espresso powder (if using), nutmeg, allspice and salt in a blender. Blend the ingredients, on medium-high speed until just combined, about 30 seconds.
Add in the vanilla ice cream and ice cubes and blend until smooth and evenly combined. Put the milkshake jug in the refrigerator to chill whilst you begin to assemble.
Step 4: Assemble the freakshake.
Drizzle the inside of 2 mason jars or large glasses with half of the chocolate hazelnut sauce.
Coat the inside and outside of the glasses rim in a thick layer with the remaining 6.2 ounces (175 grams) of the chocolate hazelnut spread.
Press a few pretzels into the layer of chocolate hazelnut spread.
Divide the milkshake evenly between the glasses.
Top with a dollop of the vanilla bean whipped cream.
Then, decorate as you desire! We used salted caramel sprinkles, brûlée marshmallows and peanut butter cups. Drizzle over the remaining chocolate hazelnut sauce too!
Add a few straws and serve immediately!