It is 80F outside, bright and sunny. After a bunch of yard time, the kids want dessert and I want a cool drink. Combine the two! Cake shake has been a longtime “play date favorite”. I make it when the kiddos have friends over, and it’s always a huge hit.
The idea here is to freeze your fav kind of cake and throw it in a milkshake. The best cake shakes are made with cake that has a more brownie-like texture. Chocolate cake works best (without any frosting or filling), though I have tried cake shakes with yellow cake too. The less creamy the cake, the better. For icecream, I always use eggfree, gelatin-free, real sugar icecream. The less ingredients listed on the pack, the better.
For milk, I used whole milk + 1%, in half quantities. The “fuller” the milk, the better.
Vita mix bender is a recent addition to the kitchen; I have made this cake shake with the classic Oster bender too, turned out great. You just need a blender with sharp blades. This time we have frozen egg-free chocolate cake from all the baking done during COVID lockdown. Using aluminium-free baking ingredients from #traderjoes Cake, icecream and toppings - you can never go wrong with that! Try it and #theflavorstation, let me know how you like it.
Ingredients
4 scoops vanilla ice-cream
6 -7 scoops frozen chocolate cake
3 cups milk
1 scoop vanilla ice-cream for topping
Topping: sprinkles, Oreo crumbs (optional)
Recipe
Let the vanilla icecream box sit for a min.
Take a metal scoop, rinse with hot water.
Put 4 scoops icecream in a blender
Put half the cake, half the milk
Blend, quick speed changes
Put the rest of the milk and cake. Repeat.
Shake should have a creamy, pourable texture.
Pour in a tall glass.
Top with one scoop of ice-cream
Add sprinkles, serve with a tall spoon
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