“If it’s worth doing, it’s worth overdoing.”
— Ayn Rand

This post is a good time to dip my toes into the make at home v. eat out debate. There are a lot of reasons to pick eating out over slaving over a stove and I’ll talk about those at greater length some other time but a lot of people believe they won’t be able to reproduce restaurant quality food at home. This recipe is here to prove you wrong. Adjust the ingredients to make this drink/dessert (dressert?) as indulgent as you want and I assure you this will be as good as anything you can place an order for.


Serves 1
Adapted from Joy the Baker

What you’ll need:

For the fudge

3 tbsp cocoa powder
4 tbsp cream
50 – 60 gms chocolate
2 tbsp butter
1 tsp vanilla extract

For the milkshake

1 scoop vanilla ice cream
½ cup milk
1 tsp vanilla extract
Shot of bourbon (optional)

For the whipped cream (Optional)

¼ cup heavy cream
½ tsp vanilla extract

Sprinkles/chopped up cashew or a cherry to decorate

How to:

1. Identify a large glass for the milkshake – this is going to be quite a production.

2. Melt the fudge ingredients in a pan till totally melted. Pour most of the fudge into glass. Let some slide along the sides of the glass so it doesn’t all pool at the bottom.

3. Mix together the ice cream, milk and vanilla. Add a shot of bourbon if you like. Add more ice cream or more milk to try to get it to the thickness you like. Pour into glass.

4. Whip the cream ingredients together and top the shake but this is already going to be quite heavy so take a call if you want it at all.

5. Add some more fudge on top.

6. Add some sprinkles on top. Top with a cherry.

7. Serve immediately.