Chocolate Covered Strawberry Milkshakes

Chocolate Covered Strawberry Milkshakes

Get the goodness of chocolate covered strawberries in a glass! Dark Cocoa Candy Melts blend perfectly with strawberry ice cream. Top it all off with sparkling sugar, a mini chocolate doughnut and a chocolate covered strawberry, of course.
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  1. Milkshake Ingredients:

    Milkshake Garnishes

    • 1 cup Wilton Dark Cocoa Candy Melts Candy
    • 1/3 cup Wilton Pink Sparkling Sugar
    • 4 large strawberries
    • Baked Chocolate Mini Doughnuts (recipe follows)


    • 1 container (1-1/2 quarts) strawberry ice cream
    • 2 cups milk
    • 3/4 cup Wilton Dark Cocoa Candy Melts Candy, finely chopped
    • Whipped cream, to serve
  2. To prepare milkshake glasses, melt dark cocoa Candy Melts Candy according to package directions. Dip rims of 4 pint glasses in melted candy, then in pink sparkling sugar. Set aside until candy has set. With remaining candy, dip strawberries. Refrigerate until candy has set.
  3. For milkshakes: combine ice cream and milk in a blender; process until smooth. Stir in chopped candy. Divide mixture evenly among prepared glasses; top with whipped cream. Add candy-covered strawberries and mini doughnuts. Serve immediately.

    Makes 4 milkshakes.
  4. Baked Mini Chocolate Doughnuts Ingredients:


    • 1/4 cup cake flour, sifted
    • 1/4 cup cocoa powder
    • 3 tablespoons granulated sugar
    • 1/2 teaspoon baking powder
    • 1/8 teaspoon salt
    • 3 tablespoons milk
    • 1 egg yolk
    • 1 tablespoon butter, melted


    • 1/2 cup confectioners’ sugar
    • 1 tablespoon corn syrup
    • 2 teaspoons milk
    • 1 drop Wilton Pink Color Right Base Color
    • Wilton White Nonpareils Sprinkles (optional)
  5. For doughnuts: Preheat oven to 425°F. Prepare Mini Doughnut Pan with vegetable pan spray.
  6. In a large bowl, sift together flour, cocoa powder, sugar, baking powder and salt. Add milk, egg, and butter; stir until just combined. Divide doughnut batter evenly among pan cavities. Spread batter around center post to edges of cup.
  7. Bake 6-7 minutes or until the top of the doughnuts spring back when touched. Cool in pan 3 minutes; remove to cooling grid and cool completely.
  8. For glaze: In small bowl, whisk together confectioners’ sugar, corn syrup, milk and color until smooth. Dip tops of doughnuts in glaze; sprinkle with sprinkles, if using.

    Makes about 1 dozen mini doughnuts.


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