3 large scoops vanilla ice cream or a heaping 1-cup of vanilla ice cream
1 large spoonful of Jet-Puffed Marshmallow fluff
rainbow sprinkles
2 cups of semi-sweet chocolate chips
Cooking instructions
In a blender mix together ice cream, milk, vanilla extract and marshmallow fluff. Blend well. For a thinner milkshake add more milk. If you’d like it a bit thicker, add more ice cream.
To rim your glasses you’ll need to melt about 2 cups of semi-sweet chocolate chips in a double boiler until the chocolate is a liquid (make sure it doesn’t burn and see the photos below!) Once you rim your glasses with the melted chocolate and cover in sprinkles (the same way you would rim a margarita or bloody mary glass) pop them into the freezer for 5-10 minute so the chocolate can harden up. If the chocolate on the rim is too thick it will start to run down the glass and not look so pretty.
This pumpkin pie recipe is pure perfection with Shamrock Farms Heavy Cream both mixed in and whipped for the topping. Thanks to Allison Waken for this recipe.