Move over, Halloween and Christmas. Easter has the real candy. Cadbury creme eggs, jelly beans, peanut butter eggs, marshmallow peeps, Cadbury creme eggs, chocolate bunnies. Did I mention Cadbury creme eggs? Because those are my favorite. This year I squealed at Target because I found MINI creme eggs! Seriously, best idea ever (besides the eggs themselves of course)! So how can I make the best candy ever even better? Make it a milkshake.
The idea came to me when I was remembering my trip to Scotland five years ago. I visited around Easter time when we ate at McDonalds. There at the register was a sign for a Cadbury Creme Egg McFlurry. Whoa wait! Vanilla ice cream with chunks of chocolate and the fondant cream mixed in?! Why don’t we have this back in the US? (Seriously, why don’t we, McDonalds? Huge money maker!)
For those of you not familiar with the candy, a Cadbury creme egg is a chocolate egg with fondant cream inside. What’s really cool is the middle is white with yellow in the middle to represent an egg and its yolk. However, the cream is very sweet, so you either love it or hate it.
Since an egg is chocolate and cream, I decided to use chocolate ice cream for the base instead of the vanilla used in McFlurries. Of course, I made my own, but feel free to use store-bought.
I actually made my own fondant cream, thanks to Lindsay of Love and Olive Oil’s brownie recipe. Pretty much it’s just corn syrup and powdered sugar. I added some yellow food coloring, but next time I wouldn’t bother since you can’t see it in the milkshake anyway.
Do you know how hard it is to take action shots when you live alone? In one hand, I was adding the cream. In the other, I was auto focusing and shooting. I did manage to get one semi-decent shot.
- 2 Tbsp corn syrup
- 1 Tbsp unsalted butter, room temperature
- 1/4 tsp vanilla extract
- Pinch of salt
- 3/4 cup powdered sugar
- 1/2 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup chocolate ice cream
- 1/2 cup milk
- One Cadbury creme egg
- In a mixing bowl, beat together the corn syrup and butter until smooth. Beat in vanilla, salt, and powdered sugar. Set aside.
- Beat the whipping cream for a few minutes or until it starts to thicken. Slowly add in the powdered sugar then the vanilla. Beat until stiff peaks form.
- In a blender, add the ice cream, milk, and fondant cream. Blend until smooth. Pour into a glass. Top with whipped cream. Crack open the Cadbury creme egg and garnish on top.
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