Robin Eggs Malted Milkshake

This is the perfect recipe to have on hand for Easter.  Whether you want to make it right now with the Robin Eggs you already have.  Or if you want to make it after Easter with the extra bags lying around.  Or even if you want to stock up after Easter when the bags are on sale for dirt cheap, then you could make this all year long!  

I recommend making it now, later, the next day and the day after that! It is seriously delicious.  It tastes even better than I imagined it would taste.  It has the malt flavor of a milkshake you would get at the Drive Inn and has the consistency of an M&M milkshake.         

Robin Eggs Malted Milkshake

adapted from: Pass The Sushi
(Printable Recipe)

2 c. vanilla ice cream

1/2 c. milk

1/2 c. crushed robin eggs (or a little more)

whipped cream

Add ice cream and milk to your blender.  Pulse until desired consistency.  Add crushed robin eggs (reserving some for garnish).  Pulse until blended.  Pour into a glass.  Top with whipped cream and remaining crushed robin eggs and serve immediately. Yield: one milkshake.


Jenn's Notes: I used low-fat vanilla ice cream and that's it - this was delicious!