Creamy Dirty Banana Cocktail, Being Looked After

By the time the ship pulls away from Galveston on Christmas Eve, everything is feeling slightly theatrical. There are large swaths of garland looped where it shouldn’t be, holiday music is floating across open decks where the Texas air is warm and smells like sunscreen and salt, my boys are buzzing with that uncontainable excitement that only exists when kids know something good is happening but don’t yet know how to pace themselves. I wanted them to experience something big and bright while they were still small enough to think the world was mostly magic. Little did I know that a Dirty Banana cocktail would become a theme of this trip.

Right after boarding, knowing the evenings mattered to me, I headed straight to the purser’s desk to touch base with the babysitting service. Crew babysitting was common, semi-formal, known to the purser, and very much part of the cruise ecosystem, especially on longer itineraries. This wasn’t “random stranger from the hallway.” They said they would send her up to my room so we could meet and consider going forward.

I was very much looking forward to the parts of the ship that came alive after dark. Late seating dinners that went on too long. Getting dressed glamorously because it felt good to do so. Dancing, the casino, shows, and having adult conversations about grown-up things. Not disappearing from my responsibilities as a parent but stepping back into parts of myself that still mattered and always would. It’s the oxygen mask argument, and it’s real.

Back in my cabin, a few hours later there’s a knock. I opened the door to Cherry. Tall, strikingly beautiful in a way that wasn’t trying, long braids with colorful beads catching the light in the hallway, wearing her uniform like it belonged to her and not the other way around. She smiled before she spoke, and when she did, it was that unmistakable Jamaican rhythm, warm and musical, like the sentence itself was already halfway to laughter.

The only way I can explain my initial reaction to her was this: there was a shared maternal frequency there, immediate and wordless, the kind you only feel when another woman understands obligation without needing it explained. The boys instantly loved her too. I knew, instinctively, that everything inside that room would be handled by her with attention, humor, patience, and authority all at once. She introduced herself as Cherry, Cherry from Jamaica, and told me she was excited to do this for the full two weeks because our last port was Jamaica and she hadn’t seen her daughter and grandkids in a long time. She wanted to bring them the extra money she would earn. The way she said it was simple, proud, and affectionate all at once. I looked at her, then at my boys, and there was no question anywhere in my body. I knew they’d be fine. More than fine.

Our days were waterlogged and sun-drunk. Cozumel, Belize, the Caymans, many Mexico ports, Jamaica. Snorkel gear drying everywhere, salty hair, and sun-kissed faces were the vibe. With a backyard pool at home, the boys were already excellent swimmers, fearless, and definitely wrecked by evening. Around seven, I would call for room service and order their dinner. Two waiters in white tuxedo jackets would arrive like it was the most natural thing in the world to serve children dinner in bed. The same two kept coming every night for the two weeks. They began showing up with extra things they knew the boys would love.

My youngest became obsessed with their apple juice, and somehow room service turned into the only reliable source on the ship, so they took it upon themselves to keep my fridge stocked. They turned every evening in the boy’s cabin into dinner theater that included juggling, singing, and making extra towel animals, and it was all happening while I was blow-drying my hair. I tipped them until it hurt. It was so worth it.

Cherry showed up at 8:30 every night. Not “around” 8:30. Exactly. She never missed an evening. I tell her, beg her, really, to sit in my connecting room once the boys are asleep, to watch TV, rest, or read. She never does. She brings her own books, and places herself between their beds, reads to them in that low, musical cadence that pulls children down gently instead of pushing them to sleep, plays quiet games, stays in the chair in the dark until they’re asleep and stays there. I learn very quickly that Cherry doesn’t adjust her attention to make me feel more comfortable. This is how she takes care of others. Fully.

Cherry works the pool deck during the day, handing out towels, and every time she sees us, she summons a cocktail server and insists we’re brought a round of Dirty Banana cocktails, which are thick, boozy, banana-heavy milkshakes, plus non-alcoholic versions for the boys. Every day, for two weeks and sometimes twice in one day. She’s overjoyed by it every time, proud of this Jamaican drink she wants us to have. She would laugh when I pretended to protest, because pouring warmth into the middle of days that were already full was just her style. I think I gained five pounds from those drinks. The rum was extremely generous. The whole thing was absurd and perfect.

By the end of the trip we’re attached to her in a way that feels expected. I kept in touch with her for years. We wrote letters, real ones, slow ones that took months to make their way to each other. She once mentioned loving See’s Candies, so I made sure boxes kept finding their way to her. Somewhere about seven years ago we lost touch, but I have never forgotten her, or how much she changed the shape of that trip simply by insisting we be taken care of.

This Dirty Banana is for her. My version of that drink she kept sending across the deck, a boozy milkshake that came from a place where her devotion flowed freely, nobody was depleted, and where motherhood and joy weren’t competing interests but part of the same place. A drink that showed up when everything else was already handled, cold, sweet, completely sincere and unnecessary in the best possible way.

This cocktail is made with blended bananas, dark rum, coffee liqueur, cream, and coconut, and poured thick. It’s meant to be finished, and impossible to just sip. It’s not subtle in any way, but one of those drinks that arrives, the way she did, again and again, without asking whether it was too much.

Why I Love This Recipe

• It’s a boozy milkshake, which immediately lowers the bar for seriousness in the best possible way.
• It looks dramatic with almost no effort. A swirl of chocolate in the glass does most of the visual work for you.
• It’s fast. Ten minutes, one blender.
• It works equally well as an after-dinner drink or as a “we’ve given up on acting like this is a responsible choice” moment.
• Every time I’ve made it, I remember exactly why blended drinks exist.
• It tastes like vacation without requiring one.

Ingredients

• Ripe bananas – adds body and sweetness without turning the drink into candy.
• Dark rum – Dark rum, poured heavy if you want, the way it always was on that ship. I prefer Flor de Caña Gran Reserva 7 Year Old Rum. I learned to love this Nicaraguan rum during time spent in Puerto Rico, oddly enough. It stuck.
• Kahlúa or any coffee liqueur – adds enough bitterness to keep the whole thing from sliding into sugar overload.
• Heavy cream – This is what turns it into a milkshake instead of a smoothie acting like it’s a cocktail.
• Cream of coconut – The ingredient that makes this feel like a vacation even when you’re standing in your own kitchen.
• Ice – Enough to make it cold and blended, not so much that it turns thin. You’re aiming for pourable, not frozen solid.
• Chocolate syrup – Pure theater. Swirled inside the glass first, because presentation mattered on that ship, even at noon.
• Maraschino cherries – Optional, but profoundly correct. This is not the moment to grab the artisanal cherries soaked in bourbon. You want the classic ones that understand the scene.

How To Make a Dirty Banana Cocktail

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

I make this the same way she sent them over, without asking, slightly over-poured, and meant to be finished.

• Step One (start with the glasses)
  Slice two small rounds from one banana and leave the peel on. That little edge of color (slight oxidation) is there for visual interest. Stick them in the fridge so they stay firm. Take two glasses and slowly swirl chocolate syrup around the inside, turning the glass as you go so it drips and streaks instead of pooling at the bottom. Slide the glasses into the fridge while you make the drink. Cold glass keeps everything thicker and holds that swirl in place.
• Step Two (the blender part)
  Peel the rest of the banana and break it into chunks. Drop it into the blender with the dark rum, coffee liqueur, heavy cream, and cream of coconut. Add a good handful of ice and blend until it’s smooth, thick, and still pourable. If the banana sticks to the sides, stop and scrape it down. That quick pause makes a difference.
• Step Three (pour and drink)
  Pour it into the chilled glasses and let the chocolate streaks show through. Skewer a banana slice and a maraschino cherry, and set it across the rim. Drink it right away while it’s cold, frothy, and very much tasting like it should.

Recipe Tips

• Use very ripe bananas if you can. If they’ve got freckles, they’re perfect. Green bananas make this taste sad, and Cherry would not approve.
• Dark rum is very important. It needs enough strength to stand up to banana, cream, and coffee liqueur. Light rum will get lost at sea.
• Cream of coconut is not coconut milk. It’s thicker and sweetened, and that’s what gives the drink its milkshake personality.
• Go easy on the ice at first, you can always add more. Too much up front turns it icy instead of lush. You want it thick enough to pour slowly.
• Chill the glasses before you swirl the chocolate. A cold glass keeps the streaks where you put them instead of letting them slide to the bottom immediately.
• If the blender stalls, stop and scrape. Don’t force panic-blend.
• This is best served immediately. Dirty Bananas are not patient people. They soften fast and want to be enjoyed while they’re still thick.
• If you’re making these on repeat, rinse the blender right away. Dried banana cement is no joke, and it will ruin your next batch.

Storage, Make-Ahead, and Batching Notes

• This is a drink meant to be made and finished. Once it’s blended, the texture starts changing right away. Think cruise-deck timing, not meal prep.
• You can prep a few things ahead if you want to stay relaxed.
• Slice and chill the banana garnishes earlier in the day.
• Chill the glasses and keep them in the fridge until you’re ready to pour.
• If you absolutely need to batch it, blend everything except the ice and keep it sealed in the fridge for up to 6 hours. When you’re ready to serve, blend again with fresh ice to bring the body back. It won’t be exactly the same, though.
• Don’t freeze the finished drink. Banana does weird things when thawed, and the cream separates in a way that can’t be fixed.
• Leftover blended drink will keep in the fridge for a few hours, but again, it won’t be exact. Stir or re-blend briefly before serving, and adjust with a little ice or cream if needed.
• This is a cocktail that rewards being present. Make it, pour it, drink it, smile, repeat if necessary.

FAQs

• Can I make a Dirty Banana without alcohol?
  Yes, skip the rum and coffee liqueur, and add a little extra cream or a splash of milk. It still tastes like a dessert drink, and kids tend to love it this way.
• Is cream of coconut the same as coconut milk?
  No. Cream of coconut is sweetened and much thicker. Coconut milk won’t give you the same texture or flavor here.
• Why is dark rum best?
  Dark rum holds its own against the banana and coffee flavors. Spiced rum will also work if you like a warmer flavor.
• Why did my drink turn watery?
  Too much ice or letting it sit too long after blending. This one likes to be served immediately.
• Can I add espresso or coffee?
  Yes, but use a teaspoon of instant espresso powder because it won’t thin the drink.
• Is this more of a dessert cocktail or an after-dinner drink?
  Both, or neither. It’s one of those drinks that ignores categories and becomes its own thing.

From My Kitchen Notes

Just a few observations and notes from the margins of my kitchen journals.

• There are moments in life when someone sees you clearly for five minutes and decides you’re safe. That decision goes farther than you realize at the time.
• Some people enter your life for a short stretch and permanently reset what you know is possible. You don’t always realize that’s what’s happening while it’s happening.
• I’ve always trusted my body’s response to people more than my thoughts. When something feels like immediate comfort, I’m reminded of Cherry and how I immediately recognized her warmth. I’ve always been like that. And I trust it.
• There’s something telling about a drink that feels like dessert but functions like ballast.
• Some recipes stick around because they’re good. Others stay because they’re attached to a feeling you don’t want to lose access to.
• I’ve realized that food memories have shaped my life and thinking in more ways than I imagined they would.
• Certain people enter your life briefly and still change your understanding of what support can look like.
• This drink tastes like being looked after without being questioned.
• Unnnecessary gifts are always the best.
• This Dirty Banana tastes best after sunset. It just does.
• I still believe some recipes belong to people, not occasions. This one will always belong to Cherry.

More Creamy Dessert Cocktails

• Berries and Cream Frozen Martini – Raspberry-flavored, boozy milkshake energy.
• Sugar Cookie Martini – Almond-kissed and unapologetically indulgent.
• Pumpkin Pie Martini – Spiced, creamy, and built for slow evenings.
• Blue Hawaiian Cocktail – Coconut-forward and vacation-coded.

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Dirty Banana Cocktail

Creamy Dirty Banana cocktail made with dark rum, coffee liqueur, banana, cream of coconut, and heavy cream. A frozen Jamaican-inspired rum drink that blends in 10 minutes. No ice cream needed.

Course Beverage, Cocktail, Dessert, Drinks

Cuisine Caribbean

Keyword banana rum drink, creamy rum cocktail, Dirty Banana cocktail, frozen Dirty Banana, holiday dessert cocktail, Jamaican cocktail

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2

Calories 490kcal

Author Cathy Pollak

Equipment

• Blender Standard countertop for blending the drink.
• jigger or measuring cup. For accurate measurements.

Ingredients

• 2 ripe (~240 g peeled) bananas
• 2 tbsps (30 ml) chocolate syrup
• 4 oz (120 ml) dark rum - my preferred for this drink
• 2 oz (60 ml) coffee liqueur
• 4 oz (120 ml) heavy cream
• 2 oz (60 ml) cream of coconut
• 1½-2 cups (210-280 g) ice
• 2 maraschino cherries

Instructions

• Cut two small chunks from one of the bananas for garnish, leaving the peel on. Refrigerate the garnish pieces until ready to serve. Peel the remaining bananas and slice them into chunks.
  2 ripe (~240 g peeled) bananas
• Swirl chocolate syrup inside two chilled cocktail glasses, coating the sides. Place the glasses back in the refrigerator while you prepare the drink.
  2 tbsps (30 ml) chocolate syrup
• Add the banana chunks to a blender along with the dark rum, coffee liqueur, heavy cream, and cream of coconut. Add a generous handful of ice. Blend until completely smooth and thick but still pourable, stopping once to scrape down the sides if needed.
  4 oz (120 ml) dark rum - my preferred for this drink, 2 oz (60 ml) coffee liqueur, 4 oz (120 ml) heavy cream, 2 oz (60 ml) cream of coconut, 1½-2 cups (210-280 g) ice
• Divide the mixture evenly between the prepared glasses.
• Thread one banana chunk and one maraschino cherry onto each cocktail pick. Garnish the drinks and serve immediately while the texture is cold and creamy.
  2 maraschino cherries

Notes

• Use very ripe bananas for natural sweetness and better blending.
• Dark rum addsdepth; light rum will taste thin.
• Cream of coconut is sweetened and thicker than coconut milk.
• Add ice gradually to control thickness.
• Serve immediately for best texture.
• Alcohol calories are included (7 kcal per gram of alcohol).
• Serving Size: 1 cocktail (about 375 g / 12–13 oz)
• Cream fat breakdown is realistic in calorie assumptions.
• Sugar reflects banana + cream of coconut + liqueur. Size of the banana used will change things.
• Fiber reflects full banana weight.
• Ice contributes no calories.

 

If you’re making this Dirty Banana cocktail, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 375g | Calories: 490kcal | Carbohydrates: 48g | Protein: 3g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 75mg | Sodium: 40mg | Potassium: 435mg | Fiber: 2g | Sugar: 40g | Vitamin A: 950IU | Vitamin C: 6mg | Calcium: 90mg | Iron: 1mg

Have you made this Dirty Banana cocktail? I’d love to hear how it turned out — leave a comment below and let me know.

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The post Dirty Banana Cocktail appeared first on Noble Pig.

This Is What Happens When a Milkshake Goes Off the Rails

This chocolate freakshake isn’t something you sip casually—it’s the kind of dessert that makes the table go quiet while everyone figures out where to start. At its best, it’s edible maximalism, at its worst, it’s a sugary nervous breakdown, but here we are. I made three of them, each with a different rim and a pile of toppings, just to see how far I could push it. These are unapologetically messy, rich, and completely ridiculous in the best way. If your sweet tooth has ever whispered, “What if we just threw everything on top?”—this is for you.

The shake itself is simple—vanilla ice cream, chocolate milk, and a hit of chocolate syrup to pull it all together. But the fun part is everything else. Each freakshake gets its own theme, and I am fully committed to the chaos that sits on top: from a crushed Oreo rim to toffee bits and Biscoff cookies, with toppings stacked on top that look like more of a structural hazard than a drink.

These aren’t for a quiet Tuesday night (unless that’s your thing). They’re for interactive parties, celebrations, for creating a core memory summer break activity, or any day you decide to ditch the rules and dive headfirst into something a little different. They’re fun to make, even more fun to eat, and they always get a reaction.

What Makes a Freakshake, Freaky

A freakshake isn’t just a milkshake with a topping or two. It’s what happens when dessert loses all sense of proportion—and that’s the whole point. The base is thick and creamy, but what really defines a freakshake is the absurd level of add-ons. Crushed cookie rims, towering toppings, and sauce drips that don’t care about staying in the glass. And when the kids are allowed to add doughnuts or a slice of cake to the top of their milkshake, yes, they’re going to F-R-E-A-K!

It’s more like dessert architecture than a drink. A freakshake needs structure, height, and enough variety to keep your eyes bouncing. You want someone to look at it and think: “There’s no way they’re actually going to eat that.” Then you dig in anyway. And finish it.

The freakshake was born in Australia back in 2015, and let’s be honest, it was made for Instagram before food fatigue set in. My versions are not so much museum pieces, they are messier, moodier and probably a bit more unstable. Which is exactly why it works. A little cracked. A lot delicious. It’s dessert therapy with a straw.

Why These Chocolate Freakshakes Are Worth the Mess

• It’s a full-send sugar bomb — no restraint, no regrets.
• Customizable chaos — use what you have: leftover cake? Crushed candy? Half a cookie? Add it. I’ve tried it all.
• A fun birthday party activity — who wouldn’t love a buildable shake theme around the kitchen island?
• Dessert drama and a little therapy in one glass — don’t underestimate what a sugar tower can do for your mood.

I’ve tested my fair share of “freakshakes” from Boston to Vegas, and I promise: it feels wild in the best way to be handed one of these masterpieces. But it’s even more fun to build them yourself—at least for me.

Ingredients for Building Your Chocolate Freakshake

Here’s how I made mine, but the real fun is customizing the top with whatever sweet chaos you’ve got around. This is less of a strict list and more of a starting point.

For the Rims

This is where the freakshake starts making its first impression. I made three versions:

• Crushed Toffee Crunch Oreos (or any Oreos). If you have extra Toffee Crunch Oreos, use them to make my toffee tiramisu.
• Crushed Biscoff cookies
• Heath toffee bits

You’ll also need semi-sweet or dark chocolate chips to melt and help everything stick.

For the Shake Base

• Vanilla ice cream
• Chocolate milk
• Chocolate syrup

Simple, creamy, and not too thick—just enough to hold everything together.

Toppings (Pick a Lane or Go Off-Road)

I like to group mine depending on the mood:

• The Candy Route: chopped Reese’s, chocolate chips, toffee bits, pretzels
• The Cookie Crowd: Oreos, Biscoff, half a waffle cone, chocolate wafer sticks
• The Bakery Stack: brownies, mini donuts, leftover cake pieces, chocolate waffles
• The Finishing Touches: whipped cream, chocolate syrup, caramel drizzle, chocolate bark

Use whatever you have. Half a cookie? Throw it on. A broken cone? Make it work. This is all about drama, not perfection.

How to Assemble Your Chocolate Freakshakes (Step-by-Step)

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (get everything ready)
  Crush your cookies, chop up any brownies or candy, and lay it all out in bowls. You want your toppings ready to go before anything melts.
• Step Two (melt the chocolate)
  Toss your chocolate chips in a microwave-safe bowl and heat in short bursts—30 seconds at a time—stirring until smooth and glossy.
• Step Three (decorate the rims)
  Dip each mug into the melted chocolate, then straight into a plate of crushed toppings. I did one with Oreos, one with Biscoff, and one with toffee bits. Chill the mugs in the fridge or freezer so the rims can set.
• Step Four (blend the shake)
  Throw the ice cream, chocolate milk, and chocolate syrup into a blender and let it run until smooth. Nothing fancy here, just creamy and pourable.
• Step Five (pour and pile on the toppings)
  Grab your chilled mugs and pour in the shake. Then it’s showtime—whipped cream first, then start stacking. Use a skewer or toothpick if you need help keeping heavy stuff like donuts or waffles in place.
• Step Six (serve immediately)
  These don’t wait around. Serve them fast, with trays underneath and plenty of napkins nearby. They’re messy, dramatic, and totally worth it.

Pro Tips for Freakshake Success (and Less Stress)

Making these chocolate freakshakes is a blast, but a few smart moves will make the process smoother.

• Prep Everything First: Before you melt the chocolate or blend the shake, have all of your toppings ready. Crush your cookies, chop your candies, and arrange everything in small bowls. This will make the assembly process smooth and fast.
• Keep it Cold: The colder your ingredients, the thicker and more stable your shake will be. Don’t skip chilling the mugs; it helps the chocolate set faster and keeps the shake from melting too quickly.
• Work Quickly: Once the shake is poured, assemble your toppings with creative urgency before it begins to melt. Time is critical for a sturdy freakshake.
• Anchor Heavier Toppings: For heavier items like brownies and waffles, don’t be afraid to use a hidden toothpick or a small piece of a wooden skewer or straw to anchor them securely to the whipped cream or inside the glass.
• Embrace the Mess: These are called freakshakes for a reason. They are designed to be over-the-top and messy. Make sure everyone gets a small tray or plate to catch any drips and hand out plenty of napkins.

Freakshake FAQs

• What kind of ice cream is best for the shake?
  Vanilla ice cream is a great base that lets the chocolate milk and syrup stand out, creating a classic chocolate milkshake. You could also use chocolate ice cream for an even richer, darker chocolate freakshake.
• Can I make these freakshakes ahead of time?
  You can do some prep: crush your cookies and toppings, and chill your mugs. You can even melt the chocolate and dip the rims ahead of time and keep them in the freezer, especially for a party. However, the shakes themselves should be blended and assembled right before serving to prevent them from melting and separating.
• What if I don’t have all the toppings?
  Don’t worry about having every single item on the “topping ideas” list. The point is to be over-the-top with what you have. Use your favorite candies, cookies, or leftover baked goods. It’s your chance to be creative.
• How do I melt chocolate chips without burning them?
  Use a microwave-safe bowl and melt in short intervals (30 seconds at a time), stirring thoroughly after each interval—even if it doesn’t look melted at first. The residual heat will continue to melt the chips as you stir.
• Can I make other freakshake flavors?
  Yes, please do this. The concept is highly adaptable. You could use strawberry ice cream and fresh berries for a berry freakshake, or coffee ice cream and espresso powder for a mocha version. Just change out the base flavors and match your toppings. One of the best freakshakes I’ve ever had was a strawberry shortcake version.

More Decadent Desserts To Try

If you’re looking for more ways to indulge, I’ve got you:

• Snickers Ice Cream Sandwich Cake – Frozen, layered, candy bar vibes.
• S’mores Parfaits – Chocolate, graham, no fire.
• Lemon Pop Tarts – Tart, glazed, toaster-style.
• Coconut Poke Cake – Creamy, fluffy, coconut overload.
• Cherry Cheesecake Tacos – Crispy, creamy, cherry-filled.

Look, It’s Not Subtle

At its best, a freakshake is a sugar tower with no self-control. It’s not classy, it’s not clean, and it’s definitely not necessary. But it hits the spot—and that’s reason enough… for me.

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Chocolate Freakshakes

These chocolate freakshakes are a full-send sugar bomb with no restraint. Made with a thick chocolate milkshake base, three unique cookie-crusted rims, and your favorite toppings stacked high. Not classy. Not clean. Totally worth it.

Course Dessert

Cuisine American

Keyword chocolate freakshake, chocolate milkshake toppings, dessert shake, extreme milkshake, freakshake recipe, over-the-top milkshake

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 3 freakshakes

Calories 680kcal

Author Cathy Pollak

Equipment

• Blender To blend the milkshake smooth and creamy.
• microwave safe bowls For melting chocolate chips without burning.
• rubber spatula To stir melted chocolate chips and with spreading onto mugs.
• 16 oz. mugs To hold the freakshake and it's toppings.

Ingredients

For the Rims:

• ½ cup (60 g) crushed Oreo cookies I used Toffee Crunch Oreos
• ½ cup (60 g) crushed Biscoff cookies
• 1/2 cup (80 g) Heath toffee bits
• 1½ cups (270 g) semi-sweet chocolate chips or dark chocolate chips

For the Chocolate Shake:

• 9 scoops (~ 675 g) vanilla ice cream
• 1 cup (240 ml) chocolate milk
• ¼ cup (60 ml) chocolate syrup
• whipped cream

Instructions

• Crush your cookies, chop your toppings, and set everything out in small bowls so you’re ready when it’s time to build.
  ½ cup (60 g) crushed Oreo cookies, ½ cup (60 g) crushed Biscoff cookies, 1/2 cup (80 g) Heath toffee bits
• In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring until smooth.
  1½ cups (270 g) semi-sweet chocolate chips
• Dip each mug rim in melted chocolate, then press into a different topping—Oreos, Biscoff cookies, or toffee bits. Chill the mugs in the fridge or freezer to set.
• Blend the ice cream, chocolate milk, and chocolate syrup until smooth.
  9 scoops (~ 675 g) vanilla ice cream , 1 cup (240 ml) chocolate milk, ¼ cup (60 ml) chocolate syrup
• Pour the milkshake into each chilled mug.
• Top with whipped cream and start layering on your toppings—cookies, brownies, cones, candy, whatever works.
  whipped cream
• Serve right away with a small tray or plate underneath to catch any delicious mess.

Notes

• Nutrition info only includes the milkshake and chocolate-dipped rims—not the toppings, since those vary too much.
• You can prep the rimmed mugs ahead of time and store them in the freezer until you're ready to use.
• Toothpicks, wooden skewers, or even straws work great for keeping heavy toppings like brownies or waffles in place.
• Don’t stress about making them perfect—these shakes are supposed to be messy and over-the-top.
• Use a 16 oz (475 ml) mug or mason jar to give yourself enough space for the shake, whipped cream, and toppings. Anything smaller and things will start sliding off.

 

For optimal outcomes when making this chocolate freakshake, I recommend referring to the details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

 

 

 

 

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

 

 

 

 

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Serving: 400g | Calories: 680kcal | Carbohydrates: 85g | Protein: 10g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 95mg | Sodium: 240mg | Potassium: 520mg | Fiber: 3g | Sugar: 68g | Vitamin A: 720IU | Vitamin C: 1mg | Calcium: 280mg | Iron: 3mg

Have you made this Chocolate Freakshake? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Chocolate Freakshake: The Ultimate Over-the-Top Milkshake Recipe appeared first on Noble Pig.

Candy Cane Frappe

I don’t know what it is this year, but I’m obsessed with fancy holiday drinks, both warm and cold. However, I’m not really that person who stops into coffee shops to grab a latte or the latest flavored beverage. The only time I really indulge in the whole “coffee shop, coffee life” craze is when I’m traveling. At that point I’m all in and happily taste just about every fun, drink out there.

I think you’ll be surprised at not only how easy it is to create your own Candy Cane Frappe at home, but how delicious it tastes. It’s not cloyingly sweet as you would expect and is the perfect consistency. Serve it in a frosty, freezer chilled glass for extra effect. Just think of how excited the kids will be when you serve this on their last day of school for winter break! If you prefer something warm, make sure to give my Peppermint Bark Hot Chocolate with Frozen Peppermint Whipped Cream a try. It’s equally amazing.

Do Frappes Have Coffee In Them

They can, but they don’t have to. For example, if you wanted this Candy Cane Frappe to also be coffee flavored, you could add 1/4 cup coffee in place of some of the milk. I’ve done it and it’s delicious! There is nothing better than a tasty, flavored peppermint coffee drink.

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Use These To Make a Candy Cane Frappe

• High-Powered Blender that crushes ice easily
• Vanilla Syrup
• Peppermint Syrup
• Xanthum Gum

MORE FUN DRINKS TO MAKE

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Print Candy Cane Frappe Treat yourself to a Candy Cane Frappe this holiday season or anytime you are craving a dlightful peppermint flavored beverage.  Course Drinks Cuisine American Keyword Candy Cane Frappe Prep Time 5 minutes minutes Total Time 5 minutes minutes Servings 1 Calories 417kcal Author Cathy Pollak Ingredients 3/4 cup whole milk 3 tbsps vanilla syrup, such as Torani 2 tbsps peppermint syrup 1 tbsp simple syrup* 1 regular sized peppermint candy cane (more for garnish) 1/8 tsp xantham gum or guar gum (optional) 2 cups ice whipped cream (optional) Instructions *Make simple syrup ahead of time so it can cool completely. Add 1/2 cup sugar and 1/2 cup water to a small saucepan. Heat until sugar dissolves. Cool. You will use one tablespoon for this recipe. Store the rest in your fridge and use it later. Add milk, vanilla, peppermint and simple syrups, one candy cane (broken into pieces), xantham gum and ice to the bowl of a blender and blend until smooth. Pour into a frozen glass and top with whipped cream and extra crushed candy cane.  Serve immediately.  Notes Xantham Gum or Guar Gum are thickeners found in most foods and are available just about everywhere. It is an optional ingredient, but gives this frappe the perfect thickness for slurping. There are links within the post on where to get them if they are not available in your grocery store.   If you do not have a high-powered blender, I would suggest using smaller ice pieces to help with the crushing. Always add ice as the last ingredient. Nutrition Serving: 12oz | Calories: 417kcal | Carbohydrates: 87.6g | Protein: 6g | Fat: 6g | Saturated Fat: 3.8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1.9g | Cholesterol: 26.2mg | Sodium: 90.4mg | Potassium: 287.2mg | Fiber: 1.2g | Sugar: 82.8g | Vitamin A: 225IU | Vitamin C: 2.5mg | Calcium: 225mg

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I’ve learned to improvise and cut myself some slack so I can please my guests and make hosting gatherings a breeze. I have a few things up my sleeve to help me account for all kinds of tastes and any aversions different people have.

One of my favorite entertaining tips was actually inspired by my own children. I hate to admit this, but my two boys don’t like pie.

What? It’s hard for me to even write that, let alone understand it. I grew up loving pie, every flavor, so when my own children turned up their noses at one of my favorite desserts, I felt betrayed. I know that sounds dramatic, but oh my goodness, it really surprised me.

I’ve learned that lots of people aren’t necessarily in love with pie. That’s a tough one because picking up an already prepared pie is one of the best and easiest entertaining tips I can offer. The option of a prepared, seasonal pie makes me more apt to invite friends over on a whim, instead of stressing about dessert and what to serve.

So to compensate for my entertaining dilemma, I’ve come up with a way to turn one pie into two desserts. It’s a lifesaver when you unexpectedly have a guest (or a kid) who might not be in love with your choice of dessert. And it works with all pie flavors so you don’t have to worry about what’s in season.

I know I’ve mentioned in the past my absolute love for canned, cherry pie filling…don’t judge.

A lot of people feel you shouldn’t have to please everyone who comes to dine at your table. But I grew up in a household where you always tried your best to please your guests. Plus, I love options and it makes me feel good as a hostess to serve things I know everyone will love, including my own family.

Two regular slices of pie are easily made into four 8-ounce milkshakes with the addition of milk, yogurt, ice and a little vanilla. Toss it all in the blender and you have a dessert everyone will love in one minute. I have yet to have anyone turn down a pie milkshake. And you don’t even have to worry about cutting perfect slices!

What I love most about these milkshakes is the texture the crust provides. It’s honestly so perfect and provides a buttery note you never knew you were missing. Kids and adults go crazy for these and I love making my guests happy.

Next time you’re worried about what to serve for dessert, feel comfortable picking up a premade pie with the option of serving it by the slice, as a milkshake or both.

Don’t forget the cute red and white straws.

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Peanut butter powder is about 23 calories per tablespoon and has an intense peanut butter flavor. It’s made by squeezing natural oils out of the peanut and then dehydrating what’s left, yielding a powder in which 90% of the fat is removed from the peanut.

Please note this is not an organic product and has a little added sugar. It’s not going to satiate you as peanut butter would. It’s there to enjoy a peanut butter craving when you simply can’t afford the calories. A good treat for anyone on a weight loss journey. And it’s delicious.

I’ve added two tablespoons to my vanilla Greek yogurt with some mini chocolate chips. I’ve mixed it into ice cream, milk and stir frys. It lets me enjoy the peanut butter taste, without always increasing my calorie and fat intake. Can it replace peanut butter on toast or bagels? No! But it really helps satisfy the cravings for a needed treat.

I get mine from Amazon, I’m not sure where else it is available.

Enjoy it!

The post Peanut Butter-Chocolate-Banana Protein Shake appeared first on Noble Pig.

Now, a while back I posted a recipe for my Epic Apple Pie-Buttermilk Shake. And epic is a great way to describe that recipe. It’s sweet and tangy and tastes exactly like apple pie. What’s different about this recipe here and the one previously written is how you arrive at the finished product. It’s completely different. Completely.

Last week I had a dinner party and our friends brought over a farm stand apple pie. It was delicious. I am still trying to figure out the crust, it was perfect. Not flaky (which is what I thought I wanted in a pie) but this was crumby in texture. I want to know how to make that crust, it was really perfect and authentic tasting.

Anyway, after the party this is what was left of the apple pie, a little more than one piece. Ten- ounces to be exact. 

While I could have perfectly enjoyed this piece of pie I decided to make a milkshake out of it. As usual a bunch of teenage boys were over and a sweet treat is always requested. I didn’t have enough pie to feed all of them so I decided to blend this up with some Greek yogurt, milk and ice.

Seriously it was so delicious and it tasted exactly like apple pie. And the kids unknowingly got a bunch of protein from the yogurt. Perfect!

I resisted every urge I had to plop whipped cream on the top of this…maybe next time.

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But really, for those of you who have not experienced the rich and creamy avocado as a substitute for ice cream, it’s a must. My family was clueless I had used it in their dessert. They were happily sipping away on their luxuriously thick chocolate shake when I dropped the A-bomb on them. My youngest said, “We’re drinking guacamole?” Ummm….no, you’re not.

This shake is almost dairy free if that is important for you, but you would have to use non-dairy chocolate chips for it to truly fit that bill.

And let’s not forget the health benefits of the avocado; lots of potassium, fiber, vitamins C & K, B6 and folate. One whole avocado boasts lots of heart-healthy unsaturated fat, more than a 1/3 of your daily vitamin C needs and more than half of your daily requirement of vitamin K. What more could you ask for in a chocolate shake?

I wanted to satisfy my urge for a Shamrock Shake this month so out came the mint chocolate chips. They were the perfect addition and left behind these cute green specks in the shake after blending with my trusty Blendtec blender.

There was enough to pour one large shake for my husband and two smaller ones for my boys. Serving these in wine or Port glasses elevates their specialness…at least I think so.

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I used the word WAY too many times yesterday. Once, when describing the epic “blackberry honey-hole” I found during my walk around the meadow. Then again when I mentioned the epic nachos I was making for dinner. And yet another time when I said I needed to go on this epic diet, after I ate the epic nachos and this epic shake. Oy. I guess I need a new word. I think it’s going to be pariah. Don’t ask me why.

So here’s one of the reasons this shake is epic. First of all, when I buy buttermilk, I always buy the Bulgarian version. You see, buttermilk in its natural state is low-fat. It’s the thin liquid left over after you churn butter from cream. Commercially-made buttermilk is created by adding bacteria cultures to milk, then heating the mixture to give it that tart, slightly fermented taste.

BUT, the Bulgarian version is a type of cultured buttermilk in which cream cultures are supplemented or replaced by yogurt cultures and fermented at higher temperatures for higher acidity. It can be more tart and thicker than cultured buttermilk. This is why it’s epic. It’s the only buttermilk I ever buy. And it is thicker and yummier and makes everything taste great. I hope you have it at your market. And I wish I knew why this process makes it “Bulgarian”. Anyone?

I also used Apple Pie Spice, which is just an awesome little thing to have around for convenience. It gets used a lot this time of year.


Reason number three this shake is epic…I used real apple, sauteed in butter, sugar and cinnamon. It gave the shake a very authentic apple pie taste. Let’s face it, this shake is dinner party worthy. So, if you are bad at making pie crust, just whip this up instead. Trust me, no one will mind.


Serve the shakes in mason jars. Don’t forget the cute straws!

If you want to save some calories, you could serve these sans the whipped cream…

But why would you?

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Now let’s talk about these mason jar lids. Are they not the cutest thing ever for the kids…or for you? You can get them here. And the orange striped straws, I couldn’t live another day without them.

I used Greek yogurt in my smoothie for a little added protein. I love this stuff.

These really make you feel like it’s autumn!

Other Pumpkin Smoothie Recipes You Might Enjoy:

1. Pumpkin Spice Smoothie
2. Paleo Pumpkin Coconut Smoothie
3. Peanut Butter Pumpkin Smoothie
4. Pumpkin Pie Protein Smoothie
5. Pumpkin Banana Smoothie

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The post Creamy Pumpkin Smoothies appeared first on Noble Pig.

While I have never been a huge Elvis music fan, I can definitely relate to his love of the peanut butter-banana combo. And after spending the day with my accountant…I needed, YES NEEDEDone of these very rich and yummy shakes. All the sinful delicious-ness took away all my disdain for accounting…well almost.

Anyway, my husband and the kids agreed this was one of the best shakes they have ever had.

Most likely you already have all the ingredients in your kitchen.

You must try it. Must.

In a bowl, beat peanut butter and 1/4 cup of milk with a hand mixer until smooth.

In a blender, blend ice cream, remaining milk and banana until smooth. Add peanut butter mixture and blend until just combined.

Pour into glasses and garnish with some bananas.

Elvis Milk Shakes


1/2 cup smooth peanut butter
3/4 cup milk, divided
2 cups vanilla ice cream
1 banana

In a bowl, beat peanut butter and 1/4 cup of milk with a hand mixer until smooth. In a blender, blend ice cream, remaining milk and banana until smooth. Add peanut butter mixture and blend until just combined. Pour into glasses and garnish with some bananas.

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