Life is full of tough decisions. Which pre-school to send your child to, if any. When to take away the pacifier and how. But thanks to this decadent Jelly Filled Donut Milkshake, you’ll no longer have to decide between a donut treat or a refreshing ice cream dessert. (You’re quite welcome.) And I can assure you that it tastes as wonderful as it sounds. All the refreshment and comfort of a creamy milkshake with the delicious sweetness of a jelly donut. The homemade strawberry jelly and whipped cream really take this milkshake to the next level, but if you’re short on time, feel free to substitute with store-bought options.
Jelly Filled Donut Milkshake
Strawberry Jam Ingredients
- 1 cup frozen strawberries (plus extra for topping)
- 1 tablespoon sugar
Whipped Cream Ingredients
- Metal mixing bowl
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1 pint vanilla ice cream
- 1 jelly filled donut, cubed
- 2 tablespoons milk
- If making the whipped cream by hand, place the metal bowl and whisk in the freezer. This will help the whipped cream set.
- In a small saucepan, combine frozen strawberries and sugar over low heat. Allow to simmer for 5-6 minutes, stirring occasionally and smashing with the back of a wooden spoon when soft. You’ll have a thick, juicy jelly-like sauce. Set aside to cool.
- Remove the bowl and whisk from the freezer, adding the heavy whipping cream and powdered sugar. Mix vigorously for 5-8 minutes (this totally counts as your workout before you consume all those milkshake calories), until the cream starts to thicken and soft peaks form. Just when you want to give up, beat 1 minute more for the perfect consistency. Place in the fridge.
- In a blender, combine the ice cream, donut, milk, and 2 tablespoons of strawberry jelly. Process until smooth.
- To assemble, place 1 tablespoon of strawberry jelly in the bottom of each cup. Pour the milkshake and stir in another tablespoon of jelly. Top with whipped cream and a strawberry.
- Store any extra whipped cream in the fridge for up to 10 hours.