Gingerbread Freakshake (Christmas Edition)
Calories: 1349kcal
Thick, creamy, and spiced, this gingerbread freakshake tastes like Christmas in a glass with gingersnap cookies, whipped cream, and sprinkles.
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Ingredients
- 500 g 4 cups vanilla ice cream
- 240 ml 1 cup milk (whole milk recommended)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 6-8 gingersnap cookies for blending and rim decoration
- Melted chocolate for attaching decorations to rims
- Christmas sprinkles for rim, variation 1
- Gummies
- Gingerbread cookies mini or decorated, for garnish
- Whipped cream or whipped topping
Instructions
Step 1: Prepare the Rims
- Melt the chocolate until smooth.
- For the Christmas sprinkle rim: Dip the rim of one milkshake glass in melted chocolate, then immediately coat with Christmas sprinkles.
- For the gingersnap rim: Crush some gingersnap cookies into coarse chunks (not powdery). Dip the rim of the second glass into the melted chocolate, then press the cookie pieces onto the rim.
- Place the decorated glasses in the fridge for at least 10 minutes to set.
Step 2: Make the Shake
- In a blender, combine vanilla ice cream, milk, vanilla extract, cinnamon, allspice, and 3–4 gingersnap cookies.
- Blend until smooth and spiced.
- Adjust consistency: add more ice cream for thickness, more milk for a lighter shake.
Step 3: Assemble the Freakshake
- Pour the gingerbread milkshake into the prepared glasses.
- Top with a generous swirl of whipped cream.
- Garnish with gummies, whole or half gingersnap cookies, and a festive gingerbread cookie.
- Drizzle with extra melted chocolate if desired.
Expert Notes
Nutrition
Calories: 1349kcal | Carbohydrates: 155g | Protein: 28g | Fat: 69g | Saturated Fat: 39g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 250mg | Sodium: 628mg | Potassium: 1402mg | Fiber: 6g | Sugar: 130g | Vitamin A: 2523IU | Vitamin C: 4mg | Calcium: 1002mg | Iron: 1mg