You can’t go wrong with a good milkshake. Just ask Tri-C Culinary Arts student and Pierre’s Ice Cream Challenge finalist Patrick Lyles. Lyles, who enjoys cooking American cuisine, earned a place in the final round with his own creative take on a familiar treat that is uniquely American … the milkshake.
Shake It Up is no ordinary milkshake. It’s a delicious, strategic arrangement of color, texture and flavors. From the chocolate syrup swirls along the inside of the glass, to the layers of ice cream flavors, this cookie-themed milkshake is every bit as delicious to enjoy as it is beautiful to behold.
“I’ve always thought about doing it, honestly,” Lyles said when asked about his inspiration for Shake It Up. “I always thought about doing some type of fusion. I never gave much thought to what I would do, but when the challenge came up, I was like, “Oh!” I had this idea in my head for a long time and was just going to roll with it.”
One milkshake is actually three … with a bottom layer using Pierre’s Homestyle Chocolate Chip Cookie Dough, a middle layer with Pierre’s Classic Vanilla Premium Ice Cream and a top layer of Pierre’s Signature Cookie Butter Fudge Chunk.
“I wanted to do something with good cookies and saw the two and wanted something in the middle that could be a buffer, so before you get to the bottom, you can clear your palate out with the classic vanilla and then it just hits you with that big pad of cookie dough.”
In his fourth semester at Cuyahoga Community College, Lyles hopes to continue to hone his skills in the workforce with a goal of one day opening his own restaurant.
Shake It Up
Pierre’s Ice Cream Challenge – October 2016
Submitted by: Patrick Lyles
Cuyahoga Community College
Hospitality Management Program – Culinary Arts
Yield: 1 milkshake
215 mL (just under 1 cup) of Pierre’s Signature Cookie Butter Fudge Chunk Ice Cream
215 mL (just under 1 cup) of Pierre’s Classic Vanilla Ice Cream
215 mL (just under 1 cup_ of Pierre’s Homestyle Chocolate Chip Cookie Dough
Chocolate syrup (as needed)
1 L (a little over 1 quart) of milk
5 grams (1 teaspoon) of soy lecithin powder
- You will need a “hurricane” or milkshake glass large enough to hold 645 mL (between a pint and a pint-and-a-half) of liquid, a standard bender, immersion blender and mixing bowl.
- Using the chocolate syrup, make a circle on a plate and rim the glass with the syrup.
- Puddle the syrup at the bottom of the glass. Rotate the glass in a circular motion to move the syrup around to create a swirl effect to the inside of the glass.
- Blend the cookie dough ice cream with 10 mL (between ½ to 1 full tablespoon) of the milk in the blender until smooth. Then, slowly lower the cookie dough into the bottom of the glass. Be careful not to mess up the syrup rings you made beforehand.
- Chill the glass in the freezer for about 5-6 minutes to let the cook dough ice cream harden a bit before adding the next layer.
- Repeat steps 4 and 5 with the Classic Vanilla ice cream, and then the top layer of Cookie Butter Fudge Chunk Ice Cream.
- Mix the milk and chocolate syrup in the mixing bowl with the immersion blender.
- Add the soy lecithin powder to the chocolate milk and blend until foam appears on the top layer. Spoon off the foam and place onto the top of the milkshake as a garnish.