Cadburys Mini Egg Milkshake
Prep Time: 10 mins
Total Time: 10 mins
Servings: 4 people
Author: Anna Bloomfield
This Cadburys Mini Egg Milkshake is Easter in a glass, minus the lamb and the marzipan of course.
- 180 g (1½ cup) Cadburys Mini Eggs
- 400 ml (1½ cup) milk
- 600 ml (6 big scoops) vanilla ice cream
- 250 ml (1 cup) double cream
- 1 teaspoon hot chocolate powder
Whip the cream until it stands in soft peaks.
Put the Mini Eggs and milk in the blender and blend until the mini eggs are finely processed. Add the ice cream and pulse, then blend, until you have a thick, creamy milkshake.
Pour into glasses and pipe or spoon on the cream. Dust lightly with hot chocolate powder* then add the mini eggs and a straw.
Calories: 822kcal (41%) | Carbohydrates: 70g (23%) | Protein: 11g (22%) | Fat: 58g (89%) | Saturated Fat: 35g (175%) | Cholesterol: 161mg (54%) | Sodium: 208mg (9%) | Potassium: 607mg (17%) | Fiber: 3g (12%) | Sugar: 61g (68%) | Vitamin A: 1710IU (34%) | Vitamin C: 1.2mg (1%) | Calcium: 356mg (36%) | Iron: 1.4mg (8%)