Peanut Butter Chocolate Fudge Vanilla Banana Milkshake with Sea Salt Caramel (Freakshake)
It's Thermomix Thursday again! After a short summer break, I return to our beloved ritual. Of course, again with S-kitchen and cooking pot in the luggage. And what could be better after a long summer break than dreamlike summer weather? Nothing! So today we have the full load of milkshakes. And in three different stages of madness. Zorra serves you a coffee and banana milkshake that you can serve well for breakfast. I have a heavier shake with the cumbersome name Peanut Butter Chocolate Fudge Vanilla Banana Milkshake with Sea Salt Caramel . And Simone tops it all off and serves us almost a real freak shake as Chocolate Fudge Berry Nicecream Caramel Milkshake. Wow!
Do you know freakshakes? They are sloshing over to Australia with a large portion of cream from Australia. In addition to an incredibly sweet shake with plenty of ice cream and various sauces, these shakes are often topped with donuts, brownies or cupcakes. How to drink and eat? No idea. I did not dare so far. Instead, I really like milkshakes. And that's why today I have a rather simple milk shake with vanilla ice cream and bananas, which I pimp with a peanut butter-chocolate fudge and a caramel sauce with sea salt. That really makes a difference and does not have as many calories as a freak shake. Tastes all the better and goes perfectly with the last warm sunny days!
The individual components are perfectly suitable for preparation in the Thermomix. Fudge and caramel sauce are super easy to make. If you do not have a Thermomix, you can of course also prepare the sauces in a pot and then prepare the shake in a powerful blender.
Peanut Butter Chocolate Fudge Vanilla Banana Milkshake with Sea Salt Caramel Sauce
from the Thermomix
for 2 large glasses
Ingredients Peanut Butter Chocolate Fudge:
50 g of butter and 1 can of sweetened condensed milk (400 g)
75 g of dark chocolate (at least 70% cocoa)
65 g of peanut butter
Ingredients Sea Salt Caramel sauce:
65 g of butter
100 g of whole cane sugar
125 g of whipped cream of sea salt flakes
200 g whipping cream
1 tsp icing sugar
2 ripe bananas
350 g vanilla is about
200 ml of milk
peanut butter and chocolate sprinkles for the glass
Preparation Peanut Butter Chocolate Fudge in Thermomix:Add butter, condensed milk, chopped chocolate and peanut butter to the mixing pot. Melt for 5 minutes/75 ° C/level 1. Once all the ingredients are liquid and well mixed, stir for 1 minute/level 5 until smooth.Thoroughly rinse and dry the mix pot.
Butter , Pour whole cane sugar and cream into the mixing pot. Simmer 15 minutes/110 ° C/Level 2 and cook to a dark caramel sauce. If the sauce is too thin, it can be boiled for another 5 minutes. Transfer to a clean glass and allow to cool to room temperature. Then stir one to two pinches of sea salt flakes as you like. Rinse well and dry.
Preparation Milkshake in Thermomix:
Prepare all ingredients except vanilla ice cream. Spread peanut butter on the outer edge of the jars and roll into chocolate sprinkles.
Beat the cream with the icing sugar until stiff, pour into a piping bag with a large star spout and refrigerate until ready to use.
Put 1 tablespoon of Peanut Butter Chocolate Fudge into the bottom of each jar.
Peel the bananas, cut into pieces and place in the mixing pot. Add 2 tablespoons of Sea Salt Caramel Sauce. Add the vanilla ice cream and add about half of the milk. 1 minute ascending from level 1 to 10 creamy. If the shake should be too firm, add some milk.
Distribute half of the shake onto the glasses, add 1 tsp of Peanut Butter Chocolate Fudge at will. Add the rest of the shake. Spray the cold whipped cream evenly with the star spout onto the shake. Drizzle the cream with 1-2 teaspoons of sea salt caramel sauce and serve the milkshakes immediately.
Preparation without Thermomix:
All the ingredients of Peanut Butter Chocolate Put fudge in a saucepan and slowly melt at low temperature. Stir with a whisk until smooth and allow to cool.
Put all the ingredients of the Sea Salt Caramel Sauce in a saucepan and heat to medium temperature. Simmer gently for 10 minutes, stirring again and again until the sauce thickens slightly. Transfer and allow to cool.
Purée the milkshake into a creamy blender until the desired consistency is achieved.