Serves 2


• ¼ cup store-bought vanilla frosting, plus more for glasses
• Homemade Sprinkles (see recipe below)
• ½ cup cold whole milk
• 1½ pints vanilla ice cream
• Pinch of salt


Active time: 15 minutes
Total time: 45 minutes

Chill milk shake glasses in freezer for at least 30 minutes. On a small plate, spoon a few tablespoons of frosting. On a separate small plate, put a few handfuls of sprinkles. Remove glasses from freezer and dip the rim of each glass into frosting and then into sprinkles. Set aside. In a blender, pulse milk, ¼ cup frosting, ice cream and salt until smooth. Pour into prepared glasses and serve immediately.

Homemade Sprinkles

Makes 4 cups


• 4 cups confectioners' sugar
• ¼ cup meringue powder
• 1 tsp. lemon juice
• ½ tsp. almond or vanilla extract
• Gel paste food color, such as AmeriColor, in desired shades


Active time: 1 hour
Total time: 2 hours

Cut 8 sheets of waxed paper, each the size of a baking sheet. Fit a pastry bag (use a separate bag for each color) with a #2 round tip. In a large bowl, put confectioners' sugar, 1/3 cup water, meringue powder, lemon juice, and almond extract. Using a handheld electric mixer, beat on low speed until ingredients are incorporated. Tint icing as desired, thinning it slightly by adding up to 1 Tbsp. water and continue to beat until it forms glossy medium peaks. Fill pastry bag with icing. Pipe long rows of icing onto prepared waxed paper. Let dry at least 1 hour. Using a sharp knife, cut icing into small pieces. Store in plastic zip-top bags or jars.


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