*Recipe* A Skinnier Cadbury Creme Egg Shake

One downfall of living in the U.S is that there is no Cadbury Creme Egg McFlurry.  Apparently they are only available in the U.K and Canada.  This makes me sad, because along with the Shamrock Shake, it is really the only ice cream treat that I like.  I came across a recipe for a Creme Egg milkshake online at The Chocolate Moosey.  It turned out great but next time I would make some major changes.  Make it a little less skinny I should say!  I would make it thicker, like a McFlurry and probably add some mini eggs into the blender to give it a little crunch and texture.  Really though, it is pretty amazing as is, and I didn't fell TOO guilty about indulging in some (I'm sure Josh will also enjoy the other half that is in the freezer!)

I made my own fondant cream, as I don't even know where to buy it but it is super easy.  I added some orange food coloring to make it more like the center of the Creme Egg, but it totally wasn't necessary, because you can't see it in the shake anyway.

Cream Fondant 

-2 Tbsp Corn Syrup

-1 Tbsp unsalted butter, softened

-1/4 teaspoon Vanilla extract

-pinch of salt

-3/4 cup powdered sugar (icing sugar)

In a mixing bowl, mix together butter and powdered sugar.  Beat in Vanilla, salt and powdered sugar.  

Milkshake

-1 cup 1/2 fat Chocolate Ice Cream (I used Friendly's)

-1/2 cup Coconut milk (I used Silk)
-1 Cadbury Creme Egg

-whipped cream of your choice (I used a fat free one from a can)

In a blender, add Ice Cream, Coconut Milk and homemade fondant cream.  Blend until smooth and pour into glass.