Indian choc chip and mint freakshake

Choc Chip and Mint Freakshake

Well, everyone has been doing it and I’ve been just desperate to try one too! Whenever I go for an Indian meal the accompanying dessert options are invariably a little uninspiring. Simple ice creams intended to refresh and cleanse the palate, but not really to sate the appetite of someone who actually looks forward to dessert! My local restaurant always serves a complimentary After Eight with the bill and I suddenly thought, why not create a dessert centred around that minty theme! So, for anyone looking for their first taste of the freakshake craze, or looking for something a little more exciting to follow their balti or peshwari naan, then this is especially for you! Just for that little reminder of childhood (mine, at least) this freakshake has a little minty chocolate ball or two at the bottom as a throwback to those ice creams many of us used to have with a bubble gum sitting in the bottom. I never quite understood the connection between bubble gum and ice cream, but it was exciting none the less. This has all the excitement, and makes far more sense in the context of a minty treat.

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  • 5¼ ounces / 150g mint choc chip ice cream + 1 scoop
  • 3½ fluid ounces / 100ml whole milk
  • 3½ ounces / 100g dark chocolate
  • 4 fingers of dark mint Kit Kat
  • handful of Aero bubbles mint chocolate balls
  • whipped cream
  • mint Cornetto
  • 6 After Eights
  • 6 Mint Matchstix


On a chopping board or similar, break the Kit Kats into small pieces using the end of a rolling pin.  Put these into a small bowl (but big enough to take your upturned glass).

Melt the dark chocolate in a small bowl (but big enough to take your upturned glass) in the microwave in 30 second bursts, stirring each time, but making sure you don’t burn the chocolate.

Tip your glass upside down and dip it in the melted chocolate so it goes around as much of the rim as possible both inside and out.

Using a spoon, drizzle plenty of the remaining chocolate down the insides and bottom of the glass.

Dip the upturned glass in the broken Kit Kats and move it around so that as much of the Kit Kat as possible sticks to the chocolate around the rim.

Drop your Aero bubbles into the bottom and then place glass in the freezer while you continue.

Put the 5¼ ounces / 150g ice cream and the milk into a processor and blitz until you have a milkshake consistency.

Remove your glass from the freezer.  Put your spare scoop of ice cream in the bottom.

Fill the glass with the milkshake, then top with a generous amount of whipped cream.

Push your Cornetto into the whipped cream at an angle (otherwise it will just sink straight down) and then arrange your After Eights and Matchstix around the Cornetto.

Finally, sprinkle with the leftover Kit Kat.

Serve with a straw and a long spoon.


The freakshake is currently sweeping the world as a new café phenomenon. The experience includes an almost obligatory requirement that you should post a photo of it on Instagram. In some places it is even known as the Instashake. It all began in the Pâtissez, a café in Australia’s capital, Canberra (see Pâtissez – Home of the Freakshake™ ). The owners have even registered the name as a trademark in Australia to protect their invention. The average queue for a table at the café now lasts around 40 minutes. Owner, Anna Petrides, says: “For me [the shakes] have to look as good as they taste.” Her signature is a heavy use of Nutella – aimed at those who love eating Nutulla with a spoon straight from the jar. They can now emerge from the guilt of the pantry into the full glare of the pavement. But as the freakshake goes global so the recipe mutates into hundreds of thousands of varieties as people come up with ever more freakier ideas for assembling one.

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