Happy April Fools’ Day! Seen any clever tricks yet? Tell me about them in the comments! As is the tradition here at Baking Mischief, I like to use this day not as a chance to play a trick on you, lovely readers, but for us all to play a trick on our bodies and make something terrible and ridiculous and insane. Last year, I made a Salted Caramel Snickerdoodle Milkshake (I still have cinnamon and caramel dreams about that one), and this year, since Easter falls in April, I made an EASTER CANDY FREAKSHAKE!!!
Look at that ridiculous, stupid thing. I love it so much. And look, I don’t think there is ever really a good excuse for freakshakes, but I’m going to make an argument that this shake is actually a net positive in the world, because if you make it after Easter and make it to use up leftover Easter candy, you are actually recycling. Recycling = good. Ergo, so must be this shake. (I do not stand by this argument.) Okay, let’s break this thing down because it’s a little overwhelming to take in all at once. The shake itself is a simple ice cream shake–use whatever flavor ice cream you like best– I used mint with a touch of blue coloring to give it a robin’s egg hue. On the outside, you have vanilla buttercream studded with bunny Peeps and pastel M&Ms. Then you top it off with whipped cream, a chopped up Reese’s Egg, some crushed Robin Eggs, and a chocolate bunny head (because how could you not).
To say this Easter Candy Freakshake is an experience is an understatement, and it is way fun to make and drink. So make your run this morning an extra long one, enjoy arts and crafts time, and dig in. I did. (And then sugar crashed hard. Drink responsibly, guys!) Looking for more over-the-top desserts? Try these Buckeye Brownie Cookies, Rich and Thick Hot Chocolate, and Dutch Apple Pie. This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.
