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Ingredients
2 cups Peanut Butter Ice Cream, softened
1 cup Peanut Butter Sauce for Butterfinger®
2 cups Vanilla Ice Cream, softened
1 cup Espresso Coffee, Cold for Baby Ruth®
2 cups Strawberry Ice Cream, softened
1 cup Strawberry Sauce for Buncha Crunch®
1 cup Evaporated Milk
Topping
1 pt. Heavy Whipping Cream
3 cups Boba Pearls, Coffee Flavored
6 each Boba Straws, Large
1 cup Butterfinger® pieces (XUS38310)
1 cup Baby Ruth® (XUS71177)
1 cup Buncha CRUNCH (XUS71245)
Preparation
In a blender, combine each type of ice cream with the corresponding sauce. Mix until smooth and creamy. Into each mixture, gently fold in half of the chocolate pieces, keeping the other half for the garnish. Place 1/2 cup boba pearls on the bottom of each glass and top with 1 oz. evaporated milk, creating a layering effect. Gently fill the glass with the ice cream mixture. In a mixer with a whip attachment, whip cream at medium high speed until soft peaks form. Using a piping bag fitted with a star tip, pipe a swirl of whipped cream. Top the whipped cream with the remaining chocolate pieces and add 1 large boba straw to each glass. Serve cold
