New This Month

Tom Thumb Milk Shakes


The big idea here is that it's a small world after all.

  • Servings: 12

Source: Martha Stewart Kids, Spring


  • 1/2 cup heavy cream
  • 3 teaspoons confectioners' sugar
  • 1/2 cup whole milk
  • 1 pint strawberry ice cream, softened
  • Pink sprinkles, for decorating


  1. Whisk cream in a mixer bowl until soft peaks form. Add sugar; whisk until stiff peaks form. Transfer to a pastry bag fitted with a 1/4-inch plain round tip (such as Ateco #10); refrigerate up to 30 minutes.

  2. Process milk and ice cream in a blender until smooth. Divide among twelve 2-ounce glasses. Pipe spirals of whipped cream on top of milk shakes. Decorate with sprinkles. Serve immediately.

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