FOOD FUN: Easter Milkshake Recipe - The Nibble Webzine Of Food Adventures FOOD FUN: Easter Milkshake Recipe
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FOOD FUN: Easter Milkshake Recipe

We re-created this Easter milkshake, after seeing the photo on the Facebook page of Alden’s Organic Ice Cream.

Ingredients Per Shake

  • 2 scoops ice cream
  • 8 ounces cold milk
  • 2 tablespoons syrup of choice
  • Whipped cream
  • Sprinkles
    Additional Garnishes

  • 2 macarons
  • Kabob skewer, lollipop or cake pop stick
  • Jelly beans or other Easter candy (or substitute coconut or sprinkles)
  • Royal icing or peanut butter
  • Festive straws

    This Easter milkshake is the definition of “food fun.” Affixing the malted milk eggs to the rim was the biggest challenge in re-creating it (photo © Alden’s Ice Cream | Facebook).


    Milkshake: The milkshake portion is simple. Just combine the first three ingredients in a blender and process to desired consistency. Pour into the glass, garnish with sprinkles, add the straw and top with garnishes of choice.

    Note that to keep heavier candies on top of the whipped cream so they don’t sink in, you should use homemade whipped cream: It’s thicker than the airy aerosol whipped cream. Also check out stabilized whipped cream.

    Macaron Pops: Run a kabob skewer or a long lollipop/cake pop stick through the macarons.
    Candy Rim: The tough part is affixing the jelly beans or other egg-shaped candy to the rim of the glass.

    They’re just too heavy for the standard affixing of simple syrup, which works for shredded coconut or sprinkles.

  • We tried everything we had, including chocolate syrup (no), frosting (no) and peanut butter (yes).
  • Our first success was with peanut butter. We even had chocolate peanut butter!
  • We also were happy with royal icing. It takes more time and effort than PB, but is flavorless—it’s mostly sugar, so it’s just sweet. The benefit: Unlike peanut butter, it hardens to affix the candy. Here’s the recipe. To use it, apply the icing; then turn the glass upside down on wax paper to affix the candy and let it sit to dry.
  • As an alternative to this effort, just take the simple syrup approach with sprinkles or coconut. Twist the rim in a dish of simple syrup, then twist the rim in the dish or sprinkles or coconut.
  • You can dye the coconut in an Easter pastel color. Here’s how.

    Here’s more about Alden’s Ice Cream, an organic line.




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