It’s no secret that I LOVE KitKats! (Do you guys remember my GIANT Caramel KitKat?!) With these new KitKat Whirl flavors, I instantly thought of freak shakes! For those of you who don’t know, freak shakes are over the top, HUGE milkshakes that started in Australia, and have been trending all over the world! So today, I thought I’d show you three different flavored freak shakes: Salted Caramel Whirl, Coconut Whirl, and Chocolate Mint Whirl!

Have fun with this recipe! These freak shakes are massive, so pick someone special to share your delicious shake with. Who knows, maybe you guys will only need one straw.

Instructions:

Salted Caramel Whirl:

In 30 second intervals, microwave your white chocolate until it’s melted. Stir in between. Once melted, set aside.
Pour your caramel syrup ice cream topping over your caramel chews. Microwave it for two 30 second intervals. Stir in between. After your second interval, stir until you have a thick consistency. (Note: handle with care! It will be very hot.) Set aside and let it cool.
Using a sharp knife, cut the Salted Caramel Whirl KitKat bar in half. You want to press down in the center quickly. This prevents them from cracking. Then, cut each half in half. Line up your KitKats, and cut them directly where the groove is. This should give you 12 pieces.
Grab one large pretzel. Use a serrated knife to remove a small portion from the top of the pretzel. This is so that it can hang from your mason jar. Make sure that it fits nicely, and set it aside.
Add four teaspoons of caramel to the inside walls of your mason jar. Let gravity take it’s course so that the caramel drips down the jar.
Dip the top of the mason jar into your caramel mixture. Place the pretzels on the rim of the mason jar. Use a wooden skewer to spread out the caramel, and let it drip down the outside of the mason jar.
Take a piece of KitKat and dip it in your white chocolate. Then, line it up on the rim of the mason jar. You might need to hold it in place for a few seconds before moving on to the next piece. Repeat with the KitKats around the entire rim of the mason jar.
Take your cinnamon donut and dunk one side straight into the caramel mixture. Put a knife through the center of the donut hole to help remove the it from the caramel. Put a straw through the center of the donut, and quickly place it on the rim of the mason jar. Sprinkle sea salt directly onto the donut.
Pour your white chocolate onto a baking sheet lined with parchment paper. With the back of a spoon, spread it out evenly. Tap the baking sheet a few times on your bench to help it set. Dollop and drizzle your caramel mixture directly onto the white chocolate. With the back of a skewer, mix together the caramel and white chocolate using figure 8 movements. This creates a marbling effect. Take a few small pretzels and place them throughout your white chocolate and caramel bark. Set off to the side, but do not refrigerate.
With a sharp knife, cut up one of your caramels into small chunks. Place these chunks on the rim of your mason jar.
Before your bark is set, cut a triangular shard into the bark. Then, transfer to the fridge.
Add 6 scoops of ice cream to a blender. This number may vary depending on if you want your milkshake to be more thick or thin. Add about ½ of a cup of whole milk. Blend. After it is mostly mixed, add the rest of your caramel mixture to the blender.
Open up another Salted Caramel Whirl KitKat bar. Break off one sliver and place that directly through the center of the donut. With the other three slivers, break them up and add them to the blender. Continue to blend.
Move your donut slightly aside so that you have enough room to pour your milkshake into the mason jar. Then, take your chocolate shard out of the fridge. Place the shard directly into the mason jar.

Coconut Whirl:

Using the back of a spoon, spread 150g of milk chocolate onto a baking sheet lined with parchment paper. Tap your baking sheet onto your bench to set the chocolate.
Drizzle white chocolate directly onto the milk chocolate. Then, using a skewer, make figure eights to create a marbling effect. Sprinkle toasted coconut flakes over the bark. Set aside.
Using a sharp knife, cut off three fingers off the bar. Then, cut off another three. With one of the three fingers, you want to cut out a divot in the bottom of the middle log. Slice carefully onto each side. Then, press your knife straight down into that middle piece. It should break away cleanly. Set aside. With the other 3 fingers, cut them into 12 small pieces.
Dip your mason jar directly into your white chocolate. Take one of your pieces of KitKat and dip it in your white chocolate. Then, line it up on the rim of the mason jar. You might need to hold it in place for a few seconds before moving on to the next piece. Repeat with the KitKats around the entire rim of the mason jar.
Cut a thin divot into the bottom of your coconut rough chocolate. Place it on the rim of your mason jar.
With the 3 fingers you cut the divot into earlier, place a small piece of white chocolate along that divet. Place it on the rim of the mason jar next to the coconut rough.
Drizzle white chocolate on the rim on the mason jar. Then, sprinkle coconut over the white chocolate for texture.
Use a sharp knife to cut a large triangle into your coconut bark. Transfer to the fridge to set.
Pour your whipping cream into a bowl. Use a hand mixer to whisk it until it’s nice and firm. Once whipped, add a hint of coconut cream. Use your hand mixer to whisk the cream. Transfer the whipped cream into a piping bag with a star piping tip attached. Set aside.
Using a serrated edge knife, cut off the top half of your waffle cone to create a miniature waffle cone.
Add six scoops of vanilla ice cream and your remaining coconut cream into to a blender. Also add a splash of milk and 3 crush up KitKat Coconut Whirl. Blend together.
Pour your milkshake into the mason jar. Remove the chocolate bark from the fridge. Take your triangular shard and place it in the mason jar as well.
Pipe a mound of whip cream on the top of the milkshake, and place your miniature waffle cone right on top.

Chocolate Mint:

Smash your peppermint crisps in its package. Once crushed, open the packet and pour them into a small bowl.
Cut off three fingers of your Chocolate Mint Whirl KitKat. Cut it in half, then cut each piece in half again. Cut a long row of KitKats. With your remaining KitKats, chop them into roughly shaped chunks. Also chop your Aero bar into chunks, exposing that bright green center. Set all aside.
Dip the rim of your mason bar into melted dark chocolate. Take a piece of KitKat and dip it in your white chocolate. Then, line it up on the rim of the mason jar. You might need to hold it in place for a few seconds before moving on to the next piece. Repeat with the KitKats around the entire rim of the mason jar. Garnish the top of the rim with your crushed peppermint crisps. Set aside.
Put a few drops of green food coloring in your white chocolate and mix well.
To create a chocolate bark, spread your melted dark chocolate onto a baking sheet lined with parchment paper. Put dollops of green tinted white chocolate directly onto the dark chocolate. Use the back of a skewer to make a figure eight motion in the chocolate to create a marbling effect. Add your candies to the bark (Areos, KitKat’s and the peppermint crisps). Set aside.
Use a sharp knife to cut a large triangle into your dark chocolate and mint bark. Transfer to the fridge to set.
Press a circle cutter into the center of your tub of mint chocolate chip ice cream. Use a knife to help scoop it out. Then, place your disk of ice cream between two peppermint patties. Transfer the ice cream sandwich into the freezer.
Add your mint chocolate chip ice cream, some Chocolate Mint Whirl KitKat, and a splash of milk into a blender, and blend together.
Remove your chocolate shard from the fridge. Pour your shake into your mason jar, and place the chocolate shard. Add your KitKat log and secure it with a piece of melted dark chocolate on the inside of the rim.
Remove your peppermint patty ice cream sandwich from the fridge. Place it on the top of the mason jar rim.

Which flavor are you freaking out over? 🍫

-For the printable recipe click here: http://bit.ly/2iabtPD

What You’ll Need:

Salted Caramel Whirl KITKAT Freakshake:

6 large caramel chews (or 12 small)
1/4 cup caramel ice-cream topping (syrup)
1 cinnamon donut
2 x 4 finger Salted Caramel Whirl KITKAT bars
150g white chocolate
10 small pretzels (approx)
1 large pretzel
6 scoops vanilla ice cream
1/2 a cup whole milk (approx)

Baking Sheet
Parchment Paper
Mason Jar
Blender
Wooden Skewer
Sharp Knife
Serrated Edge Knife

Coconut Whirl KITKAT Freakshake:

1 waffle cone (or mini waffle cone if you can find them!)
1 block Coconut Whirl KITKAT
150g milk chocolate
150g white chocolate
500ml whipping cream
1/4 cup coconut cream
1/4 cup coconut flakes
1 golden rough (coconut rough) chocolate
6 scoops vanilla ice cream
1/2 a cup whole milk (approx)

Choc Mint Whirl KITKAT Freakshake:

1 block Choc Mint Whirl KITKAT
2 Peppermint Patties (or large chocolate cookies)
150g dark chocolate
1/2 litre Mint Chip ice cream
1/2 a cup whole milk (approx)
A little green food colouring (oil based)
50g white chocolate
1/2 a small mint Aero bar
1 small Peppermint Crisp bar

Baking Sheet
Parchment Paper
Mason Jar
Blender
Wooden Skewer
Sharp Knife
Circle Cutter

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