It’s not yet Valentine’s Day, yet I’m seeing random Easter items already popping up in stores. While a part of me is like ‘really, already?’ – another part is like ‘Cadbury Eggs? YES PLEASE!’ While other people go crazy for the jelly beans, I’m all about the Cadbury stuff, and have been since I was little! Last Easter my mom even sent me a package with a TON of them – she’s just awesome like that 🙂 To get a little creative, let’s give this oldie-but-goodie a fresh share: Cadbury Creme Milkshake!
When I first tried this recipe version, we’d just moved to Texas (this was in early 2013) and our old blender didn’t make it. I guess there’s plenty of other things that would be worse to lose in a move! Anywho, we had to buy a crappy blender just to get by – but NOW I have this amazing Nutri Ninja® Auto-iQ Pro Compact System that takes on my most challenging blender tasks! I highly recommend it for this creamy milkshake.
There are technically three ‘steps’ for this Cadbury Creme Milkshake: 1. The fondant cream 2. the whipped cream and 3. the milkshake. Of course, you CAN skip the homemade whipped cream and use store bought, if you’d like!
- 4 tbsp. Corn syrup
- 2 tbsp. butter, softened
- 1/2 tsp. Vanilla extract
- Pinch of salt
- 1 1/2 cups Powdered sugar
In a bowl, beat the corn syrup and butter until smooth. Add vanilla, salt and powdered sugar. Beat until well-mixed. Set aside.
- 1/2 cup Heavy whipping cream
- 1/4 cup Powdered sugar
- 2 tsp. Vanilla extract
Beat the whipping cream until it starts to thicken, usually a few minutes. Slowly add the powdered sugar and vanilla, continuing to beat until stiff peaks form. Set aside.
- 2 cups Chocolate ice cream
- 1/4-1/2 cup Milk
- Cadbury egg (optional)
In a blender, blend these (except optional egg) with the fondant cream until smooth. Pour into a glass, top with the whipped cream, and, if desired, crack the Cadbury egg on top as garnish (and more Cadbury egg deliciousness). Enjoy!!!
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