Killer vanilla

Oozing with white chocolate ganache and finished with waffles – there’s nothing ‘plain’ about this vanilla monster.

Killer vanillaC Credit: Chris Middleton

• serves

  2

• prep

  15 minutes

• difficulty

  Easy

Ingredients

• 625 ml (21 oz/2½ cups) milk 
• 2 tbsp vanilla bean paste 
• 60 ml (2 oz/¼ cup) vanilla syrup 
• 3 scoops vanilla bean ice cream

Monster your shake 

• white chocolate ganache (see note) 
• 2 scoops vanilla bean ice cream 
• vanilla bean whipped cream (see note) 
• 1 white choc-chip waffle (see note), cut in half 
• 4 vanilla wafer rolls 
• mint leaves and vanilla cotton candy, for decorating 

Instructions

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

Line the inside and the outer rim of each glass with white chocolate ganache. Gently pour in the shake and top with a scoop of ice cream. 

Pile the whipped cream on top of the shakes and top each with a waffle. Decorate with the wafer rolls, mint leaves and cotton candy. 

Note: 

•  For the white chocolate ganache, place 250 g (9 oz) white cooking chocolate (broken into pieces) and 80 ml (2½ oz/1⁄3 cup) thickened cream in a heatproof bowl set over a saucepan of gently simmering water, making sure the base of the bowl doesn’t touch the water. Stir occasionally for 3–4 minutes until melted and smooth. Set aside to cool for 10–15 minutes, stirring occasionally, until nice and thick. 

•  For the vanilla bean whipped cream, place 300 ml (10 oz) thickened cream in a medium-sized bowl along with 1 teaspoon vanilla bean paste 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. 

•  For the white choc-chip waffle, preheat a waffle maker on medium-high. Grease if necessary. 

Combine the flour and sugar in a medium-sized mixing bowl. In a separate bowl, whisk together the milk, oil and egg. Slowly pour the wet mixture into the dry ingredients, and add 90 g (3 oz/3⁄4 cup) white chocolate chips. Mix well (but it’s okay to have a few lumpy bits here and there). Pour 60 ml (2 oz/¼ cup) amounts of batter into the waffle maker and cook each one for 3–4 minutes until golden brown. Carefully remove and set aside to cool. 

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.