You may well be asking yourself: what the heck is a freakshake? Well, get your peepers around the photo above and you’ll see: it’s a milkshake turned up to eleven, featuring totally insane toppings for a fabulous fiesta of sugary goodness. What better way to say ‘I freaking love you’ this Valentine’s Day than with this scrumptious concoction, featuring all the flavours of a classic Eton Mess?
I’ve been playing around with ideas for freakshakes for a while, and when I decided to take the plunge I knew there was only one company to call upon for the essential ingredient, ice cream – and that was the lovely chaps at Luscious Organics. Every single tub of their ice cream is made with the best Jersey milk and cream, plus only fresh, natural ingredients and flavourings. Even if you’re just going to pop the lid off and dig in with a spoon, this stuff makes a seriously good dessert – my personal favourite flavour for straightforward munching is their Chocolate Hazelnut, although all their flavours are fabulous and I highly recommend you try them.
On this occasion, though, I’ve used their Strawberry & Jersey Cream to make my milkshake. I have to admit I’m not usually a strawberry ice cream person, because I hate any kind of fake strawberry flavour – but of course, this ice cream is made only with real strawberries, and it makes all the difference. The end result is absolutely delicious and full of the flavours of summer, so it’s perfect combined with whole milk and fresh raspberries to make this milkshake, and topped it with a cheeky little Eton Mess, and white-chocolate-dipped strawberries and marshmallows. This is a really fun recipe to make because no serious kitchen skills are required – just a little preparation and some artistic flourishes to put it all together. You can, of course, adapt the toppings to suit yourself, so feel free to pick and mix from the different components in the recipe below.
Eton Mess FreakshakePrint Recipe
- A tub of Luscious Organics Strawberry & Jersey Cream ice cream
- A punnet of fresh raspberries
- A pint of whole milk
- 100g white chocolate
- A big handful of pistachios
- A punnet of strawberries
- Rainbow sprinkles
- 200ml double cream
- Red gel food colouring (optional)
- 2 meringue nests
- Wooden skewers
- Stripy paper straws
First, shell the pistachios and chop them finely with a long knife. Break up the white chocolate and microwave in thirty second bursts, stirring each time, until smoothly melted. Then use a pastry brush to brush the melted chocolate around the rim of two suitable glasses. Sprinkle the chopped pistachios onto the chocolate, gently patting them down with your fingers to make sure they stick, and then pop the glasses in the fridge while you do the rest.
Next, prepare the strawberries. Cut the tops off, and dip the pointed ends into the remaining white chocolate, then use the flat end to stand them on a plate. Finally, pour out some sprinkles, and then dip the marshmallows in the white chocolate and roll them in the sprinkles. Pop those on the same plate while the chocolate solidifies.
Whip the cream until soft peaks form – I added a little red colouring to mine to make it pink, but that’s completely optional.
Now you can make the milkshake – blend together the ice cream, most of the raspberries and the milk until you have a smooth thick shake.
Finally, assemble your freakshakes. Using the pointy end of a wooden skewer, gently make three little holes in the base of each meringue nest, one for the straw and two for the skewers – it’s pretty easy to do without breaking them as long as you go slowly.
Fill each glass with milkshake, then pop the meringue nest on top. For each freakshake, thread a couple of marshmallows onto one skewer and a couple of chocolate-dipped strawberries onto the other, and poke the skewers through the holes in the meringue nest, along with the straws.
Fill the meringue nests with whipped cream, and top with the remaining fresh raspberries. Serve immediately.