Vanilla ice cream blended with milk and a favorite chopped candy bar, then topped with extra candy pieces.
Freeze the candy bars for 10 minutes before chopping so they break into crunchy bits. Pulse rather than blend the candy so some pieces stay crunchy.
Use less milk for a thicker shake or more for a thinner one. Peanut butter cup, caramel or mint candy bars each blend differently; pick one per batch.
Ingredients
Scale
Measurement units
- 4 cup vanilla ice cream
- 1 cup whole milk
- ¾ cup chopped candy bars for blending
- ¼ cup chopped candy bars for topping
- ½ cup whipped cream
Ingredients
Scale
Measurement units
- 4 cup vanilla ice cream
- 1 cup whole milk
- ¾ cup chopped candy bars for blending
- ¼ cup chopped candy bars for topping
- ½ cup whipped cream
Instructions
Chop the candy
Chop about 1 cup of candy bars into small pieces.
Set about a quarter of the pieces aside for the topping.
Blend the shake
Combine vanilla ice cream (4 cup) and whole milk (1 cup) in a blender and blend until thick and smooth.
Add chopped candy bars for blending (¾ cup) and pulse 3 or 4 times so some pieces stay crunchy.
Equipment: blender
Serve
Pour into two tall glasses.
Top with whipped cream (½ cup), if using, and chopped candy bars for topping (¼ cup).
Equipment: tall glasses
Before you cook
Cook notes
- • Freeze the candy bars for 10 minutes before chopping so they break into crunchy bits.
- • Use less milk for a thicker shake or more for a thinner one.
- • Pulse rather than blend the candy so some pieces stay crunchy.
- • Peanut butter cup, caramel or mint candy bars each blend differently; pick one per batch.
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