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Start to finish: 20 minutes

Impresses: 2


For the cake crumbs:

  • ¼ cup unsalted butter, melted
  • ¾ cup all-purpose flour
  • ½ cup granulated sugar
  • ¼ teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 2 tablespoons rainbow sprinkles

For the milkshakes:

  • 3 cups (about 6 scoops) Cass Clay vanilla ice cream
  • ¼ cup vanilla or cream cheese frosting
  • 1 cup Cass Clay whole milk
  • Cass Clay Heavy Whipping Cream

Rainbow sprinkles


For the cake crumbs:
Heat oven to 300 F and line a baking sheet with parchment paper. In a small bowl, combine the cake crumb ingredients and mix together until small clusters begin to form. Spread evenly on a baking sheet and bake for 15 minutes, or until lightly browned and crunchy. Let cool completely before making milkshakes.

For the milkshakes:
Spread a small amount of frosting on the top of your milkshake glasses and roll in rainbow sprinkles. Add some of the cooled cake crumbs to the bottom of the glass. Add ice cream, frosting and milk to a blender, and blend until smooth and creamy. Pour into milkshake glasses until half full, top with another layer of cake crumbs and finish with the remaining milkshake. Garnish with Kemps heavy whipping cream and extra sprinkles.

Recipe and image provided by Half & Half magazine.