I made us milkshakes!
Milkshakes with chocolate peanut butter fudge sauce….
It is truly as incredible as it sounds.
It is also the quintessential summer drink.
But I did not make these because it’s summer.
No siree, I made them with my dad in mind. He likes milkshakes, but only really good ones. You know the ones from either DQ or the really old-time diner restaurants. Why is that old-time diner restaurants rule? I mean seriously – good burgers, good fries, awesome milkshakes!
Okay, since it is Friday and my brain feels literally fried we’re gonna get right to it today.
Although, this is a SERIOUS milkshake.
The base of the milkshake is vanilla ice cream blended with some easy homemade butterscotch sauce, a little milk, a little vanilla extract and if you’re into it, a little splash of scotch or whiskey.
Can I just say, the milkshake alone is out of this world!! The butterscotch flavor is insane and SO good. Honestly, if you wanted to stop right there you could. Vanilla ice cream and butterscotch sauce all blender together is just, whoa! So good!
Oh and adding the splash of scotch? That’s pretty good too, very authentic!
So I said you COULD stop there, not you should.
No, you should definitely go on because it gets better!
Chocolate peanut butter fudge sauce.
Ah huh. Fudge sauce mixed with peanut butter.
Here’s what you do.
First, you have to make the butterscotch, but I promise it’s so easy and takes only five minutes. Second you gotta make the fudge sauce, but again this is SO easy and can be done all in the microwave or in one pot on the stove.
You take the fudge sauce and you drizzle it all over your tall glass, then you take the butterscotch sauce and drizzle that all over the inside of your tall glass.
Blend up that butterscotch milkshake and then…
Butterscotch milkshake, fudge sauce, butterscotch sauce, butterscotch milkshake, fudge sauce, butterscotch sauce.
Chocolate Peanut Butter Hot Fudge Butterscotch Milkshake
Servings: 2 Glasses
Calories Per Serving: 1828 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Peanut Butter Fuge Sauce
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- Make the butterscotch sauce. Melt the butter in a small sauce pot. Add the brown sugar, heavy cream and salt. Bring to a boil and then reduce heat to medium. Boil for 3 to 4 minutes. Remove from heat and stir in the vanilla and scotch, if using.
- Place 2 tall glasses in the freezer.
- To make the ice cream, take the blender jar and add 1/3 cup of the butterscotch sauce (let the rest sit on the counter for later), 1/2 cup of milk (start with less if you like really thick milkshakes), 1 teaspoon vanilla and 1 tablespoon of scotch or whisky (if desired). Place the blender jar in the freezer. Then scoop out 3 cups of the vanilla ice cream and place it in another bowl. Place the ice cream back in the freezer. Freeze both the ice cream and the ingredients in the blender jar for at least 20 to 30 minutes.
- While the ice cream freezes make the peanut butter fudge sauce. In a microwave safe bowl add the butter, sweetened condensed milk, peanut butter and chocolate chips. Microwave for 30 seconds, stir and microwave another 30 seconds, stir and if needed microwave another 30 seconds. Once everything is melted and combined together stir in the vanilla. Set aside.
- When ready to serve, remove the two glass from the freezer and add the warm hot fudge sauce to the bottom of each glass, then add a drizzle of the butterscotch sauce.
- Remove the ice cream and the blender jar from the freezer. Add half of the ice cream to the blender and blend on high until smooth. Add the remaining ice cream and blend until chunky or smooth (your call). Layer the milkshake in the glasses with the butterscotch sauce and the peanut butter fudge sauce. Serve immediately.
Let’s make Friday milkshakes a regular thing. K? Cool.