serves
2
prep
20 minutes
difficulty
Easy
serves
2
people
preparation
20
minutes
difficulty
Easy
level
Ingredients
- 625 ml (21 oz/2½ cups) milk
- 60 ml (2 oz/¼ cup) chocolate syrup (see note)
- ½ tsp peppermint extract
- 10 drops green food colouring
- 3 scoops peppermint choc-chip ice cream
Monster your shake
- 2 scoops peppermint choc-chip ice cream
- 4 large chocolate cookies
- 125 ml (4 oz/½ cup)
- chocolate syrup (see note)
- choc-mint buttercream frosting (see note)
- 1 crunchy peppermint chocolate bar (such as Peppermint Crisp), crushed
- peppermint whipped cream (see note)
- 1 mint Kit Kat, broken into sticks
Instructions
Place a scoop each of ice cream onto two of the cookies. Top with the remaining cookies and press together to create ice cream sandwiches. Place in the freezer until ready to use.
To make the shake, combine the ingredients in a blender or food processor. Blend until smooth and combined.
Line the inside of each glass with syrup. Smear the frosting around the outer rims, then sprinkle with the crushed peppermint chocolate bar. Gently pour in the shake and top with the remaining scoops of ice cream.
Place an ice cream sandwich onto each glass and, using a piping bag fitted with a star nozzle, pipe whipped cream into the gaps, creating a slight mound at the front. Decorate with the Kit Kat sticks.
Note:
• For the chocolate syrup, combine 110 g (4 oz/½ cup) sugar,125 ml (4 oz/½ cup) light corn syrup and 90 g (3 oz/3⁄4 cup) cocoa powder with 250 ml (8½ oz/1 cup) water in a medium- sized saucepan over low heat. Stir for 2 minutes until the sugar has dissolved. Remove from the heat and add 100 g (3½ oz) dark chocolate buttons, stirring for 3 minutes or until melted. Set aside to cool completely before transferring into a squeeze bottle or container. This syrup will keep in the fridge for up to 1 week.
• To make choc-mint buttercream frosting, place 125 g (4½ oz/½ cup) softened unsalted butter in a medium-sized bowl. Using an electric mixer, beat on high for 5 minutes or until pale and fluffy. Gradually beat in 92 g (3¼ oz/¾ cups) sifted icing sugar and 2 tablespoons milk, then another 92 g (3¼ oz/¾ cups) sifted icing sugar. Beat for 4 minutes or until the sugar has dissolved and the mixture is smooth. Add 1 tablespoon cocoa powder and ¼ teaspoon peppermint essence, and beat for another 1 minute. Use immediately or transfer to an airtight container. This frosting will keep in the fridge for up to 1 week.
• For the peppermint whipped cream, place 300 ml (10 oz) thickened cream in a medium-sized bowl along with add 5 drops peppermint essence and 2 tablespoons icing (confectioners’) sugar. Using an electric mixer, beat on medium for 3–4 minutes until the cream is fluffy and holds soft peaks. Use immediately or transfer to an airtight container. This whipped cream will keep in the fridge for up to 1 week.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
