You’ve seen them. Honestly, you’ve probably stared at them for longer than you’d care to admit while scrolling through Instagram at 11:00 PM. A mason jar overflowing with chocolate ganache, a literal slice of cheesecake perched precariously on the rim, and enough cotton candy to satisfy a small carnival. Over the top milkshakes aren’t just desserts anymore; they’re structural engineering projects.
They’re massive. Sticky. Loud.
They defy the basic laws of physics and, frankly, the capacity of the human stomach. But why do we keep buying them? It isn’t just about the sugar rush, though that’s definitely part of the equation. It’s about the spectacle. We live in an attention economy, and nothing grabs a thumb-scroller’s focus quite like a three-pound milkshake topped with a sparkler and a whole glazed donut.
The Freakshake Origin Story
Before they were a global phenomenon, these monstrosities had a humble—if you can call it that—beginning in Canberra, Australia. Patissez, a small bakery and cafe, is widely credited with sparking the "Freakshake" movement back in 2015. Anna Petridis, the creator, didn't want to just serve a drink. She wanted to create something that people had to talk about. It worked. Within days, lines were around the block. People weren't just coming for the taste; they were coming for the proof that they were there.
Social media did the rest of the heavy lifting.
Soon, the trend migrated. In New York City, Black Tap Craft Burgers & Beer took the concept and ran with it. Their over the top milkshakes—specifically the "Cotton Candy" and "Sweet n' Salty"—became the gold standard for American excess. If you wanted one, you had to wait in a two-hour line on Broome Street. It wasn't just a meal; it was a badge of honor.
What Actually Goes Into These Things?
The anatomy of a modern over the top milkshake is surprisingly complex. You can't just throw a brownie on top of some vanilla soft serve and call it a day. The "glue" is the most important part. Chefs use heavy-duty frostings, Nutella, or peanut butter to coat the rim of the glass. This acts as an adhesive for "the smalls"—sprinkles, crushed Oreos, M&Ms, or pretzel bits.
Then comes the liquid base.
Usually, it's a high-fat-content ice cream blended with just enough milk to make it pourable but thick enough to support the weight of a small village. After that, you layer. Whipped cream is the foundation for the "toppers." We’re talking full-sized slices of pie, skewers of toasted marshmallows, or even entire ice cream sandwiches.
The Economics of the Sugar High
From a business perspective, over the top milkshakes are a goldmine, even if they're a nightmare for the dishwasher. The margins are fascinating. While a standard milkshake might cost a restaurant a couple of dollars to produce and sell for six, a "Freakshake" can easily command $18 to $25.
The ingredients aren't that expensive. Flour, sugar, and industrial-sized tubs of ice cream are relatively cheap when bought in bulk. What the customer is actually paying for is the labor—it takes time to "build" a shake—and the marketing.
Every time a customer posts a photo of a Black Tap shake or a JoJo’s ShakeBAR creation, they are providing free, high-quality advertising to thousands of people. In the industry, we call this "earned media." It's more effective than any billboard or Facebook ad because it comes with a personal recommendation from a friend.
Why Our Brains Crave the Chaos
There is a psychological component to why we love these things. It’s called "sensory-specific satiety," or rather, the temporary avoidance of it. Usually, when we eat one flavor, our brain gets bored. But with over the top milkshakes, you have salt from the pretzels, bitterness from dark chocolate, creaminess from the dairy, and different textures like crunch, chew, and liquid.
It keeps the palate excited.
It's also a form of "kid-ult" culture. As life gets more stressful, there’s a deep, nostalgic pull toward foods that remind us of a time when our biggest worry was whether we’d get an extra scoop at the ice cream parlor. It’s pure, unadulterated escapism.
The Health Reality Check
We have to talk about the elephant in the room. Or rather, the 2,500 calories in the glass.
Public health experts and nutritionists have, unsurprisingly, been less than thrilled. Some of these shakes contain over 40 teaspoons of sugar. To put that in perspective, the American Heart Association recommends no more than six to nine teaspoons of added sugar per day.
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- Caloric Density: Some shakes exceed the daily recommended intake for an average adult in a single serving.
- Sugar Spikes: The immediate insulin response to that much glucose can lead to a massive "crash" within an hour.
- Shareability: Most restaurants now explicitly suggest these are "for the table," which helps mitigate the nutritional impact, but many people still tackle them solo for the "challenge."
How to Spot a "Fake" Gourmet Shake
Not all over the top milkshakes are created equal. As the trend peaked, many "tourist trap" restaurants started slapping together mediocre ingredients just to get the Instagram tags. You can tell a low-quality shake by a few markers.
First, look at the ice cream. If it’s icy or thin, it’s cheap stuff. A real gourmet shake uses premium, high-butterfat ice cream (often 14% or higher). Second, check the toppings. Are they house-made? A shake topped with a pre-packaged, dry Hostess cupcake is a red flag. A shake topped with a warm, fudgy brownie baked in-house that morning? That’s the real deal.
Lastly, look at the "rim job." If the toppings are falling off before it hits the table, the kitchen doesn't know how to temper their adhesive. It should be a structural masterpiece, not a melting disaster.
DIY: Can You Make These at Home?
You can, but your kitchen will never be the same. The secret is freezing the glass. Professional shops often chill their glassware to sub-zero temperatures so the frosting "grip" sets instantly.
- Frost the Rim: Use a thick buttercream or melted chocolate.
- Roll it: Immediately roll the rim in your small toppings.
- Chill again: Put the glass back in the freezer for ten minutes.
- The Blend: Use less milk than you think. You want a "spoon-thick" consistency.
- The Skewer: Use bamboo skewers to anchor larger items like donuts or cake slices. If you just rest them on the whipped cream, they will sink.
It’s messy. You’ll have sprinkles in your floorboards for months. But for a birthday or a special event, it’s a showstopper.
The Future of the Trend
Is the "over the top" era ending? Not really. It’s just evolving. We’re starting to see a shift toward "savory-meets-sweet" versions. Think maple-bacon shakes with actual strips of candied bacon or spicy Mexican chocolate shakes with churros and chili-lime rims.
There is also a growing movement toward "Functional Freakshakes." These use high-protein bases, frozen bananas (nice cream), and keto-friendly toppings. They still look insane, but they don't send you into a diabetic coma.
Honestly, the over the top milkshakes phenomenon is here to stay because humans are hardwired to love a spectacle. We like things that are bigger, brighter, and more ridiculous than they need to be. As long as there’s an "upload" button, there will be a market for a milkshake that doubles as a hat.
Practical Steps for Your Next Shake Adventure
If you're planning to hunt down one of these caloric titans, do it right. Research the shop beforehand to ensure they use quality dairy. Bring a friend—or three. Don't try to eat the whole thing yourself unless you've cleared your schedule for a four-hour nap afterward.
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Most importantly, take the photo quickly. The structural integrity of a milkshake is a ticking time bomb. Once that ice cream starts to sweat, the whole thing is coming down. Get the shot, put the phone away, and actually enjoy the ridiculousness of it all. Life is short; sometimes you just need to eat a slice of cake off a milkshake.
Search for local "craft creamery" or "artisan milkshake" spots in your city rather than hitting the big chains. The best versions are usually found in independent shops where the pastry chef is allowed to get a little bit weird with the menu. Check recent reviews for "consistency" and "presentation"—you want to make sure the shake you get looks exactly like the one that brought you through the door.