We were really excited to start the ball rolling in bringing you limited-time only menu items - starting this Easter. However, Easter is looking a little different than we had imagined this year (thanks COVID-19) and we've had to pull the pin on our planned creation - the choc mallow shake.

Now you can make your own! You can find the recipe for our choc mallow shake below - which we've shaken up a little so you can give it a whirl from the comfort of your Easter bubble. Enjoy!

Show us your creations - we’d love to see them! Tag us in @shakeoutnz

Choc Mallow Shake

Recipe makes a generous single serve.

Ingredients
To make the Choc Mallow Shake at home, you will need:   

Shake 

• 180g Vanilla Ice Cream 

• 180g Chocolate Ice Cream 

• 70g Cream 

• 70g Whole Milk 

• 30g White Marshmallows (approx. 6) 

Garnish 

• 230g Cream  

• ¼ c (40g) Icing Sugar 

• 1 tsp Vanilla extract 

• 1 Chocolate block (Whittaker’s 50% dark) 

• 1 Marshmallow Easter Egg with yolk  

• Optional: Caramel Sauce (Nestle, ‘Ready to Use’ Caramel) 

• Optional: Chocolate Sauce (store bought sauce will work, otherwise, follow the recipe below for a homemade alternative).  

Optional: Chocolate sauce  

• 395g Can Sweetened Condensed Milk 

• 250g Dark Chocolate (Whittaker’s 50% dark) 

Method
How to make and assemble your shake:  

1. Toast your marshmallows (grill in the oven on the top rack or blow torch on a heat safe tray until browned – keep an eye on them, they brown quickly). 

2. Place marshmallows, vanilla ice cream and cream in a blender. Blend until smooth. Your marshmallow mix should be quite thick (this will be the base for the other layers).  

3. Pour mix into a separate container, place container in freezer, whilst you work on the next layer.  

4. Place chocolate ice cream and milk into your blender, and blend until smooth (make sure you’ve given your blender a quick rinse first). Add a small splash of extra milk if you want to adjust the consistency.   

5. Pour mix into a separate container, place container in freezer, whilst you work on the garnish (or just place your blender container directly into the freezer – if it fits).  

6. To make your garnish, in a bowl combine sugar, vanilla, and cream using an electric mixer. Whip together until soft peaks form. 

7. Now to put it all together in your glass(es): 

   • Add your marshmallow mix to the bottom of the glass.

   • Optional: Add a dollop of caramel sauce in the centre. A ready-made caramel will do the trick! 

   • Optional: Add small drizzles of chocolate sauce to the inside walls of your glass. 

   • Add your second layer – pour in your chocolate shake mix.  

   • Top with your whipped cream and shave/grate some of your chocolate bar on top.  

   • Finally, cut your Marshmallow egg in half, and place both halves on top (like bunny ears!)  

Optional: Chocolate sauce method  

1. Place condensed milk and chocolate (broken up into pieces) in a microwave safe bowl. Microwave for 30sec intervals, stirring in between, until completely incorporated and smooth (about 2-3 times).  

2. Place in jar or in piping bag (pro tip: to keep it from stiffening up, keep warm, or microwave for an additional 30 sec before use) 

Extra for experts ~ make your own ice cream.  

If you want to get a bit fancy, you can make your own marshmallow or chocolate ice cream(s) from scratch - either to eat as-is, or to use as ingredients in making your choc mallow shake.  

Both ice creams are made in exactly the same way, just substitute chocolate for marshmallows depending on which flavour you’re making.  

Ingredients

• 395g Can Sweetened Condensed Milk 

• 2 Cups (460g) Cream 

• 400g Dark Chocolate (for chocolate ice cream) ~OR~ 

• 200g Toasted White Marshmallows (for marshmallow ice cream)  

Method

1. Place condensed milk in a microwave safe bowl with your ice cream flavour (either chocolate or marshmallows). Microwave for 30sec intervals, stirring in between, until completely incorporated and smooth (about 2-3 times). 

2. In a separate large mixing bowl, whip your cream using an electric mixer until soft peaks form. 

3. Gently fold your flavoured condensed milk mix into your whipped cream. You don’t want to over mix. Continue to fold together until smooth and completely incorporated.  

4. Place mixture into a pre-chilled ice cream container of choice. Place plastic wrap on top and press down on the mixture to prevent any ice crystals from forming. 

5. Place in freezer for at least 4-6 hours until fully frozen, then serve and enjoy!