This Nutella hazelnut cheesecake milkshake with cream frosting by The Scran Line is perfect for all y’all north and south of the equador. There’s no wrong season for a milkshake, amirite?!
4 scoops vanilla ice cream
250ml choc sauce + 1 tbsp nutella
250 ml thickened cream
2 tbsp Philadelphia cream cheese
1 tbsp Nutella for milkshake + extra Nutella to drizzle on top
100g crushed and roasted hazelnuts
350g finely crushed Oreos
Start off by combining the chocolate with the nutella and set aside.
Add your whipped cream to a large mixing bowl and whip it to stiff peaks using either a hand whisk or an electric whisk. Refrigerate immediately.
Add milk, Nutella, cream cheese and vanilla ice cream to a blender and blend on high speed until everything is well combined. You may see specs of cream cheese, just keep blending and they will disappear.
Dip the mouth of each serving glass into the chocolate sauce and let a little drip down the sides of the glass. Then dip it into the Oreos.
Add your milk mixture to the glass and pipe the cream using a piping bag fitted with a 1M tip on the end.
Drizzle with Nutella and sprinkle crushed hazelnuts. Serve immediately.
Tip: If you want to make your milkshake extra chilled on a hot day, add a couple ice cubes in with your milk ingredients.