Ice Scream Milkshake Sundaes

I hope you enjoyed the spooky spider biscuits from last week? I am finishing off the Halloween theme with these delicious chocolate milkshake sundaes. I don’t know about you, but I want my chocolate milkshake to taste intensely chocolatey, not just a hint of flavour. If you're like me, then you are going to love this recipe!

The key, after much experimenting (one does what one must!!) was to use high quality chocolate ice cream along with an intense homemade chocolate fudge sauce. The two together give the perfect hit of chocolate.

You could make this anytime of year, but I have jazzed this one up to make it a fun ‘treat’ for Halloween.

Ice Scream Milkshake Sundae

3 scoops of the best chocolate ice-cream you can find

150ml whole milk

1 tablespoon salted caramel (see notes below)

2-3 favourite chocolate bars, I used a flake, a curly wurly and some malteasers

4 edible eyes (see notes below)

5 tbsp chocolate fudge sauce

Chocolate Fudge Sauce

100g 70% dark chocolate, roughly chopped

90ml whole milk

1 tbsp double cream

15g caster sugar

15g unsalted butter, room temperature

Firstly to make the chocolate fudge sauce, place the chocolate into a heatproof bowl and place on top of a pan of simmering water (don’t let the bottom of the bowl touch the water) and slowly melt, stirring occasionally.
In a separate small saucepan, heat the milk, cream and sugar together until simmering and the sugar has dissolved. Then gradually pour the heated milk into the melted chocolate, whisking them together as you go until all the milk has been added. Finally stir in the butter, half at a time, using the whisk until you have a smooth thick sauce. Leave to one side to cool.
Once cooled, use the back of a teaspoon to spread the chocolate fudge sauce up the sides of your milkshake glass to create big stripes.
In a blender, whizz together the ice cream, milk, and chocolate fudge sauce until smooth and frothy. Then pour into your prepared glass. Top with your chosen chocolate bars, a drizzle of salted caramel - letting it dribble down the sides, and then stick on the edible eyes.