FOODLOVER magazine


Freak out with this Trewithen Dairy freakshake!

Known for their crazy candy and lashings of chocolate sauce, the Freakshake-phenomenon has taken the world by storm with a heady mix of fluffy marshmallows and whipped cream.

Seeing the opportunity to develop a “healthier” version of this calorie-crammed milkshake, TV Chef James Strawbridge has worked with Trewithen Dairy celebrating their delicious dairy range paired with fresh fruit and aromatics.

James has worked with Trewithen Dairy for many years, since he filmed the Hungry Sailors (ITV) with his father Dick Strawbridge and has understood the craftmanship and quality behind their products.

With such a wide range of versatile products, James has been experimenting with Trewithen Dairy’s Cornish clotted cream, yogurt and milk to arrive at the ‘freakiest’ of shakes!

The depth of flavour and richness of Trewithen’s products effortlessly results in wholesome recipes packed full of flavour and as the milk froths ‘perfectly’, it creates a deliciously light texture base to work from.

In tune with the Eden Project’s eco-friendly ethos, ‘The Eden’ was inspired by the Tropical biome with its lovely banana trees coconuts and all round summer funkiness… Reminiscent of a beautiful summer’s day, this freakshake contains the warming and colourful super-food turmeric for a welcome energy boost.

The Eden

Freakshake - Trewithen Dairy

    • 150ml Trewithen Dairy Milk
    • 150g Trewithen Dairy Natural Yoghurt
    • 150g banana
    • 1tsp turmeric
    • 100g tinned pineapple
    • 1tbsp honey
    • 1 lime (halved)

Toppings to serve:

    • Whipped Trewithen Dairy cream
    • A small meringue (broken up)
    • Dark chocolate chips
    • Coconut flakes to sprinkle
    • Honey to drizzle

1. Blend the banana, 100ml of milk, yoghurt, turmeric, tinned pineapple and honey into a creamy base until smooth. If you want more froth just add more milk.

2. Next, freak it up by adding the toppings.



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Foodlover Magazine

West Country FOODLOVER is a print magazine and news based website offering a foodie’s guide of what’s hot across the South West. We inspire foodies with great seasonal recipes, competitions, news and events. The magazine, website and newsletter reach more than 128,000 foodies each issue.