Holy moly. This is the creamiest, most decadent shake I’ve ever created! The texture is thick, icy, and chewy with chocolate chips. The taste . . . well, peanut butter and chocolate – must I elaborate?
This made a fantastic Saturday-night dessert, but I know it would be perfect as a snack, cooling drink, or breakfast (yes, I love desserts for breakfast!). And in fact, this is loaded with plenty of nutrients. Calcium, protein, and fat from the cottage cheese, milk, and cream; antioxidants from the dark chocolate; protein, minerals, and fat from the peanut butter; fibre from the psyllium. What are you waiting for? Make this!
I always pop my thickshakes and smoothies in the freezer for a few minutes after they’ve been poured in their glasses. This gives me time to clean up the kitchen/ blender with a peaceful mind, knowing the texture and temperature of my drink is just improving! Add as much chocolate as you like – I used 15 grams of my favourite ‘no-added-sugar’ chocolate bar in the absence of homemade chocolate. For more information on chocolate, see my “Weird Ingredients” page.
This recipe can be gluten-free, grain-free, low-carb, and egg-free.
Preparation time: 10 minutes (plus freezing)
– just under 1 cup milk of choice
– 1/2 cup cottage cheese
– 1/4 cup milk, extra
– 1 scant Tablespoon peanut butter
– 1/2 teaspoon vanilla essence
– 1 teaspoon psyllium husks
– handful low-fructose dark chocolate (see my recipe in “Treats”), finely chopped
– whipped cream, to garnish
1. A few hours before you want to drink this, pour the first measure of milk into an ice cube tray. Freeze.
2. When the milk is frozen, place the cottage cheese and extra milk in blender. Add the peanut butter, vanilla, and psyllium, and blend until completely smooth. Pop in the milk ice cubes and blitz until smooth.
3. Briefly blend in the chocolate (reserving some for garnishing), then pour into a tall glass. Freeze for a few minutes, if desired, while you clean up. Top with whipped cream and the reserved chocolate, and enjoy! 🙂