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Yields: 4-16 oz. milkshakes
INGREDIENTS
For Milkshake:
- 3 cups Tahitian vanilla bean ice cream
- 1 cup Cream cheese, softened
- ½ cup Whole milk, or as needed to thin out milk shake
- 3/4 cup Baby Ruth®, chopped into ½” pieces
INGREDIENTS
For Garnish:
- 1/4 cup Crushed peanuts, roasted, chopped
- 1/4 cup Candied pecans, chopped
- 1/4 cup Coconut, toasted
- 8 each Mini waffles, whole
- ½ cup Caramel sauce, warm, melted
- 1/4 cup Baby Ruth®, chopped into 3/4” pieces as a garnish
Ice Cream
Snacking
All year round
Method:
Chop Baby Ruth® into ½” and ¾” pieces and set aside. In a blender, combine 1/2” chopped Baby Ruth®, ice cream, cream cheese and add milk for desired consistency. Dip rim of glass in warm melted caramel and apply peanuts, pecans, and coconut. Divide mixture into 4 serving glasses; top with whipped cream, 2 mini waffles and the ¾” chopped Baby Ruth®. Top with caramel sauce.
