Start to finish: 30 minutes
Impresses: 2
INGREDIENTS
For the chocolate milkshake:
- 1 pint Cass-Clay vanilla ice cream
- ¼ cup Cass-Clay Swiss Chocolate Milk
- 3 tablespoons chocolate syrup
For the whipped cream:
- ¼ cup heavy cream, cold
- 1 tablespoon granulated sugar
For the witch’s hat:
- 3 ounces chocolate
- 1 ice cream sugar cone
- 1 round stroopwafel or thin cookie
- Black sanding sugar
- Purple ribbon
INSTRUCTIONS
For the chocolate milkshake:
In a blender, combine ice cream, chocolate milk and chocolate syrup until smooth. Drizzle chocolate syrup on the inside of a milkshake glass, and then pour the chocolate milkshake into the glass. Top with homemade whipped cream and the witch’s hat and enjoy!
For the whipped cream:
In a medium bowl with an eclectic mixer, whisk the heavy cream and sugar until soft peaks form.
For the witch’s hat:
In a shallow bowl, add chocolate and heat in the microwave in 20 second intervals until fully melted. Cut the tip of the sugar cone off and dip in the chocolate. Place back on the cone at an angle. Freeze for a few minutes until set.
Dip the bottom of the sugar cone in the chocolate and place in the center of the round stroopwafel or thin cookie. Freeze for a few minutes until set.
Spread an even layer of chocolate on the hat and immediately sprinkle black sanding sugar all over. Freeze again for a few minutes until set.
Tie purple ribbon around the hat and place on top of your chocolate milkshake.
Recipe and image provided by Half & Half magazine.
