Choc-mint ice-cream sandwich meltdown

What a dynamic duo these two make! This super smooth shake blend has a refreshing minty flavour, and it satis es those chocolate cravings all in one monstrous hit.

Choc-mint ice-cream sandwich meltdown Credit: Chris Middleton

• serves

  2

• prep

  15 minutes

• difficulty

  Easy

Ingredients

• 750 ml (25½ oz/3 cups) unsweetened almond or soy milk 
• 1 tsp ground cinnamon 
• ½ tsp ground nutmeg 
• 1 tsp vanilla bean paste 
• ¼ tsp ground cloves 
• ¼ tsp ground cardamom
• ¼ tsp ground ginger 
• 4 pitted dates
• 90 g (3 oz/¼ cup) honey
• 2 scoops vanilla soy ice cream 

Monster your shake 

• 175 g (6 oz/½ cup) honey 
• whipped coconut cream (see note)
• 2 ice cream wafers, cut into wedges
• 1 slice soft Italian nougat cake, roughly broken into chunks 
• ground cinnamon, for dusting

Instructions

To make the shake, combine the ingredients in a blender or food processor. Blend until smooth and combined. 

Line the inside of each glass using half the honey. Gently pour in the shake and top with a scoop of ice cream. 

Using a piping bag fitted with a star nozzle, pipe a generous amount of coconut whipped cream onto the top of the shakes. Stick the wafers in and top with pieces of nougat cake, alternating with more whipped coconut cream. Dust with cinnamon and drizzle with the remaining honey. 

Note: 

•  For the whipped coconut cream, refrigerate 2 x 400 ml (13½ oz) tins full-fat coconut milk overnight. Carefully scoop the solidified part of the refrigerated coconut milk from the tins into a large mixing bowl. Discard or set aside the watery contents at the bottom of the tins. Add 1 tablespoon each of maple syrup and vanilla extract to the bowl. 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 coconut cream will keep in the fridge for up to 1 week – beat for 2 minutes or until creamy before using. 

This recipe is from Monster Shakes (Smith Street Books). Photography by Chris Middleton. 

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.