Kate Hackworthy of VeggieDesserts.co.uk has come up with a fabulous healthier alternative to this ridiculous 'freak shake' trend, stemming from Australia.
Lately there has been talk of banning the treat due to their extremely high refined sugar and saturated fat contents. You'll often see a freak shake loaded with donuts, sugary sweets, candy floss, marshmallow, ice cream, cookies and lots and lots of chocolate or toffee sauce, to make a very Insta-worthy snap.
Well if you like the look of these monster shakes, but not a fan of the interesting ingredients, beat the potential ban and have a go at Kate's Vanilla Beet Freak Shake! Kate's recipe is also a fabulous one to make with kids, and it allows children to jump in on the trend without filling themselves with frighteningly unhealthy ingredients - see Kate's original post for some top tips on cooking with children here.
Vanilla Beet Freak Shake
Course: Drinks
Cuisine: American
Servings: 4
Calories: 354 kcal
Author: Kate @ Veggie Desserts
Ingredients
- 3 frozen bananas (see note below)
- 1 cooked beetroot (vacuum packed in water is a good option)
- 350 ml almond milk
- 1-2 tbsp maple syrup (depending on sweetness of bananas)
- 1 tsp vanilla extract
Whipped coconut cream (or substitute whipped cream)
- 1 can can coconut milk (400ml/15oz can) chilled overnight in the fridge
- 1 tbsp powdered icing sugar
To decorate
- Chocolate syrup
- Other optional toppings: berries sprinkles, dried fruit, biscuits (Kate used Organix mini gingerbread men and mini apple rice cakes)
Instructions
- First, make the whipped coconut cream. Scoop the thick, chilled coconut cream (leaving behind the coconut water*) into a large bowl. Add the icing sugar and whip for a few minutes or until smooth and thick. Refrigerate it to thicken further and until ready to use. The thickness of the cream can vary from can to can, but if it’s too soft even after whipping, beat in a teaspoon of cornflour/cornstarch to thicken it, but use sparingly so it can't be tasted.
- For the vanilla beet milkshake, add all ingredients to a blender and whiz until smooth.
- To serve, divide the beet milkshake between glasses, top with the whipped coconut cream and add toppings!
Recipe Notes
Don’t bin the coconut water, it’s is a refreshing drink on it’s own or you can add it to smoothies.
I always look out for over-ripe bananas discounted at my local greengrocers or the supermarket. Just peel them, break into chunks and freeze them. They’re perfect for smoothies, milkshakes and whizzed into ‘nana ice cream’.
To see Kate's full recipe, nutritional information and cooking hints and tips, be sure to visit her post at:
Fancy something different? Are you a vegan wanting to get in on the trend? Read on!
Rachel at RawberryFields.co.uk has taken the freak shake almost back to its roots - quite literally. By only using plant based ingredients to make her mammoth Vegan Freak Shake Milkshake.
Vegan Freak Shake Milkshake
Ingredients
- 3 small, very ripe bananas cut into coins and frozen overnight
- 3 tbsp coconut cream (canned)
- 1 tsp vanilla bean paste
- 2 tbsp maple syrup
- 500ml almond milk (or milk of your choice)
- 2 tbsp peanut butter (optional)
To decorate
- 2 tbsp whipped coconut cream
- salted pretzels
- 20g dark chocolate (or dairy-free)
- caramel sauce (see Rachel's original post for recipe recommendations)
- chocolate brownie (see Rachel's original post for recipe recommendations)
Instructions
1. Dip the rim of your glass into melted chocolate, and place the glass in the fridge to harden for 5 minutes before dipping your pretzels in the melted chocolate and sticking them around the rim of the glass (as shown).
2. Place the frozen bananas, almond milk and vanilla in a blender and blend until smooth and creamy.
3. Drizzle a few spoonfuls of caramel sauce around the edges of the glass. You can also swirl some into the milkshake if you like!
4. Fill the glass with the vanilla milkshake (stopping about 1cm from the top of the glass), and top with the whipped coconut cream, a chocolate brownie and more caramel sauce.
To see Rachel's full recipe, nutritional information and cooking hints and tips, be sure to visit her post at:
Have you had a freak shake before? What was in it?
Would you ever have a go at making your own?
Should they be banned?
