Candy Corn Milkshakes
The original recipe used food coloring to dye the ice cream orange and yellow. This recipe reminds me of a creamsicle. Fun for fall recipe!
Yield: Makes 4-6 milkshakes, depending on the size of your cupsPrep Time: 30 min
Cook Time: n/a
Ingredients:
| 1 quart | vanilla ice cream |
| 1 quart | lemon sherbet |
| 1 quart | orange sherbet |
| clear plastic or glass cups | |
| lightly sweetened whipped cream | |
| sprinkles, if desired |
Directions:
Take the ice cream and sherbet out of the freezer and let it soften for about 20-30 minutes.
Spoon lemon sherbet into the bottom of a plastic cup, to fill the cup 1/3 full. You may need to wipe the cup down if streaks are in the upper part of the cup from spooning it in. Flatten it out as well as you can, trying to eliminate any air bubbles on the side.
Spoon in orange sherbet on top of the lemon to fill the cup about 2/3 full. Again, wipe down the inside of the cup, if needed, and smooth out the top of the orange ice cream. Top with vanilla ice cream to within 1/4-inch of the top of the cup. Smooth out the top.
Top with whipped cream and sprinkles, if desired. Freeze until ready to serve.
Revised from Source: melskitchencafe.com
