Hoppy Easter Ultimate Insane Shake Recipe

Freeze and prep

Place your milkshake glass in the freezer for at least 10 minutes so it arrives frosty and helps keep the insane toppings in place.

Melt dark chocolate in a microwave-safe bowl in 20-second increments, stirring between, until smooth (about 1 minute total).

Dip the rim of the chilled glass into the melted dark chocolate, then immediately press the chocolate-coated rim into the crushed chocolate sandwich cookies to create a thick cookie-chocolate crust. Set upright on parchment to firm in the fridge for 5–10 minutes.

Warm the green candy melts in a microwave-safe bowl in 20-second bursts, stirring until smooth. Use a spoon to drizzle or layer a decorative green candy stripe inside the chilled glass (rotate the glass while spooning) to create hop-like drips. Let set 2–3 minutes in fridge.

Combine marshmallow creme and mini marshmallows in a small heatproof bowl. Microwave for 10–15 seconds to soften slightly and stir to homogenize — you want a sticky, spreadable core but not runny. Spoon a 2–3 tablespoon mound of this marshmallow mixture into the center of the glass (this will anchor garnishes and add gooey texture).

Add a few hop-flavored gummy candies and 6–8 mini chocolate eggs on top of the marshmallow mound so they partially nest into it.

In a blender combine the vanilla ice cream (3 cups), whole milk (1 cup), vanilla extract (1 tsp), and granulated sugar (1 tbs). Pulse 6–8 times until smooth but thick — don't overblend; you want a spoonable, dense shake rather than a thin drink.

Taste the shake and adjust sweetness or thickness: add 1–2 tbs more milk to thin, or 1/4 cup more ice cream to thicken.

Pour the milkshake carefully into the prepared glass, pouring around the marshmallow mound so the mound and toppings stay visible and partially above the shake surface. Leave about 1–1.5 inches of headroom for whipped cream and extravagant toppings.

Whip heavy cream (1 cup) with powdered sugar (2 tbs) and green food coloring (3 drops) until soft peaks form (about 1–2 minutes with an electric mixer on medium-high or 4–5 minutes by hand). Transfer whipped cream to a piping bag fitted with a large star tip (or use a spoon).

Pipe or dollop a generous crown of green-tinted whipped cream on top of the milkshake so it forms a tall peak to hold additional decorations.

Drizzle chocolate sauce (4 tbs) and caramel sauce (2 tbs) over the whipped cream and around the marshmallow mound. Sprinkle the mixed green and pastel sprinkles (2 tbs) over the whipped cream.

Skewer the jumbo marshmallow (1) onto the wafer straw or metal straw and rest it across the top of the glass, partially embedded in whipped cream. If using a Peep chick, place it atop the marshmallow or nest it in the whipped cream safely away from sauces to prevent melting.

Add a few extra hop gummies and mini chocolate eggs around the straw and on the whipped cream. Lightly dust with edible gold dust (0.25 tsp) if using for a festive shimmer.

Serve immediately with a long spoon and straw. Recommend serving on a small plate to catch drips and extra candies.