Super Yummy White Chocolate Milkshake, decorated with whipped cream, White Chocolate Bark, and hundreds of thousands.
I decided to make another milkshake recipe. Mainly because it has been sooooo HOT recently and because you seemed to love my Strawberry Milkshake recipe. I had a search through Pinterest and Instagram for inspiration but ultimately decided to make a White Chocolate Milkshake because I ABSOLUTElY LOVE White Chocolate. A lot of people tell me ‘Ah it’s not really chocolate it doesn’t contain cocoa’ but I don’t care because it tastes delicious!
I didn’t get a super great picture of the bottom of these jars but the colours at the bottom of the jar are 100s and 1000s (I got a bit carried away I admit!) For this recipe, I made a white chocolate bark, which I added 100s and 1000s too and chilled in the fridge. I have an Easter and Halloween bark recipe on my blog where I have used different sweets and marshmallows but I decided on this one to keep it fairly simple with the decorations.
I also dipped the rim of the jar in the white chocolate and sprinkles too. I used some leftover chocolate from the bark and filled a bowl with 100s and 1000s and dipped it in. I found dipping the jars into the sprinkles easier than pouring the sprinkles over because they would go everywhere and I didn’t really want to spend the rest of the afternoon trying to find them all.
I whipped up double cream for the top and added the broken pieces of bark to give the milkshake more height. I decorated it with white chocolate buttons. I couldn’t decide between these and Jazzles (white buttons with sprinkles on top) but I thought I had gone a bit sprinkle mad so buttons it was. Finally, I added a paper straw.
This recipe makes 2 Milkshakes
For the Buttercream
200g White Chocolate
100s & 1000s
For the Milkshake
300g White Chocolate
4 Scoops of Vanilla Ice Cream
150ml Double Cream
100s and 1000s
- To make the White Chocolate Bark line a baking tin with baking parchment. I used a 20cm x 20cm square cake tin.
- Melt the white chocolate in the microwave, in 10-second bursts until it is completely melted. Pour into the cake tin leaving enough to use around the rim of the glass you are using. Add sprinkles to the top of the bark and place in the fridge for 1-2 hours until the chocolate has hardened.
- With the leftover white chocolate dip the rim of your glass in and cover in sprinkles. Place these upside down in the fridge for 1-2 hours until the chocolate has solidified.
- To make the milkshake. Add some sprinkles to the bottom of your glass.
- Melt the white chocolate in the microwave, in 10-second bursts then leave to cool.
- In a blender add the milk and ice cream and blend until smooth. Add in the white chocolate and blend again; the mixture should be smooth. Pour into the glass on top of the sprinkles. Leave some room at the top of the glass for the cream and decorations.
- Whip the double cream until it forms stiff peaks. Pipe on top of the milkshake I use a Wilton 2D piping tip.
- Take the bark out of the fridge and break it up into pieces these will be uneven (this will only work if the white chocolate is completely set.) Place them on top of the cream along with a straw and any other decorations you want.
Tips and Tricks
These milkshakes need to be drunk as soon as they are made. They will not keep.
You don’t need to use white chocolate you can use chocolate ice cream and no chocolate or chocolate ice cream and milk/dark chocolate.
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