Scoop Kitchen
Birthday Cake Shake
Creamy vanilla cake-batter shake with a hint of almond, in a glass rimmed with rainbow sprinkles and topped with whipped cream.
- Hands-on
- 15 min
- Freeze
- 24 h
- Program
- Milkshake
- Makes
- 4 glasses6 glasses
Good forBirthday & partyKids’ favorites
Nutrition
Per 100 g, estimatedPer serving (¼ of a 473 ml16 oz tubpint, about 115 g), estimated
Whole tubpint: 841 kcal, 13 g protein1262 kcal, 20 g protein (709 ml24 oz). Contains: Milk, Tree nuts, Soy. Toppings are not included in these numbers.
Ingredients
10 ingredientsTap an ingredient when it is in the bowl
435 of 473 ml653 of 709 ml
In the tubpintScale reads
Put the empty tubpint (or your pan) on the kitchen scale and press zero. Add each ingredient until the scale shows the number on the right.
Add right before spinning
To finish
Mix everything in one big bowl, then divide it evenly between 2 tubspints.
Steps
- Microwave 20 g full-fat cream cheese1½ tbsp full-fat cream cheese1½ tbsp cream cheese30 g full-fat cream cheese2 tbsp full-fat cream cheese2 tbsp cream cheese in a large bowl for 10 seconds to soften it.
- Whisk in 55 g caster or granulated sugar65 ml caster or granulated sugar¼ cup granulated sugar85 g caster or granulated sugar100 ml caster or granulated sugar⅓ cup + 1 tbsp granulated sugar, 2 tsp pure vanilla extract2 tsp pure vanilla extract2 tsp vanilla extract1 tbsp pure vanilla extract1 tbsp pure vanilla extract1 tbsp vanilla extract, ⅛ tsp almond extract⅛ tsp almond extract⅛ tsp almond extract⅛ tsp almond extract⅛ tsp almond extract⅛ tsp almond extract and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt for about 1 minute, until it looks like frosting.
- Slowly whisk in 110 ml whipping cream110 ml whipping cream⅓ cup + 2 tbsp heavy cream165 ml whipping cream170 ml whipping cream⅔ cup heavy cream and 150 ml whole milk150 ml whole milk⅔ cup whole milk225 ml whole milk230 ml whole milk1 cup whole milk until the sugar has dissolved.
- Pour the base into an empty tubpint. It stays well below the max fill line, which leaves room for what you add before spinning. Put the lid on and freeze on a level shelf for 24 hours.
- For the rims, melt 50 g white chocolate50 g white chocolate1¾ oz white chocolate75 g white chocolate75 g white chocolate2¾ oz white chocolate in the microwave in 20-second bursts, stirring between. Spread 4 tbsp rainbow sprinkles4 tbsp rainbow sprinkles4 tbsp rainbow sprinkles6 tbsp rainbow sprinkles6 tbsp rainbow sprinkles6 tbsp rainbow sprinkles on a plate.
- Dip the rim of each glass in the chocolate, then in the sprinkles. Chill the glasses for 10 minutes to set.
- Dig a hole about 4 cm1½ in wide down to the bottom of the frozen tubpint. Pour in 110 ml whole milk110 ml whole milk⅓ cup + 2 tbsp whole milk165 ml whole milk170 ml whole milk⅔ cup whole milk, then lock it into the machine and run Milkshake.
To serve: Pour into the sprinkle-rimmed glasses and top with whipped cream and more sprinkles.
My notes
Tips
- For a nut-free shake, leave out the almond extract and add ½ tsp more vanilla. It still tastes like cake batter.
- Use rod-shaped sprinkles for the rims. Tiny round ones bleed their color into the chocolate.
- Dip the rims up to a day ahead and keep the glasses in the fridge. The white chocolate holds the sprinkles in place.
Why it works
Cream cheese and plenty of vanilla give the base the rich, slightly tangy taste of cake batter, and a drop of almond extract makes it taste like boxed cake. Fat and sugar keep it soft enough to blend thick.
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