Ingredients:

  • 3 cups premium vanilla bean ice cream
  • 0.5 cup cold whole milk
  • 1 tsp cotton candy extract
  • 0.25 cup white chocolate melts
  • 3 tbsp pastel unicorn sprinkles
  • 1 handful fresh pink and blue cotton candy
  • 0.5 cup heavy whipping cream
  • 1 tbsp powdered sugar
  • 2 pink lollipops

Instructions:

  1. Melt the chocolate. Place the 0.25 cup white chocolate melts in a microwave safe bowl. Heat in 20 minute intervals, stirring between each, until completely smooth.
  2. Rim the glasses. Dip the top inch of two tall glasses into the chocolate. Note: Use a swirling motion to get an even coating.
  3. Apply the sprinkles. Roll the chocolate covered rim in the 3 tbsp pastel unicorn sprinkles. Place the glasses in the freezer for 5 minutes.
  4. Whip the cream. Beat the 0.5 cup heavy whipping cream and 1 tbsp powdered sugar in a chilled bowl. Note: Stop at stiff peaks so it can support the cotton candy.
  5. Load the blender. Add the 3 cups vanilla bean ice cream and 1 tsp cotton candy extract. Note: Always put the solid ingredients in first to avoid splashing.
  6. Add the milk. Pour the 0.5 cup cold whole milk over the ice cream.
  7. Blend the mixture. Pulse on low for 10 seconds, then high for 20 seconds. Stop when the mixture is smooth but thick.
  8. Marble the colors. Gently stir in a few small shreds of pink cotton candy into the blender. Note: Don't over blend or the candy will just dissolve into gray.
  9. Assemble the shake. Pour the mixture into the chilled, rimmed glasses.
  10. Crown the garnish. Top with the whipped cream, the 1 handful of fresh cotton candy, and the 2 pink lollipops.