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Strawberry Ripple Monster Shake


  • 2/3 cup white chocolate melting wafers, melted
  • 2 waffle cones
  • 1/4 cup rainbow sprinkles
  • 2 scoops strawberry or berry swirl ice cream
  • 1 pint vanilla bean ice cream
  • 1/4 cup strawberry syrup
  • 3/4 cup sliced strawberries*
  • 1/4 cup half-and-half, optional
  • 2 large strawberries
  • Pink or Strawberry Toppings (including: rainbow sprinkles, coconut-mallow cookies, toaster tarts, strawberry cookie straws, animal cookies, cereal, etc.)


In a microwave-safe container, melt white chocolate wafers in 20 second bursts, stirring between, until melted. Dip the rims of two quart-sized wide-mouthed mason jars and the tops of each waffle cone into the white chocolate, place sprinkles around the edges. Allow to cool.

Place a scoop of berry swirl ice cream into each waffle cone. Set standing up in an empty mason jar and place in freezer until ready to serve.

In a blender or food processor, combine vanilla ice cream, strawberry syrup, sliced strawberries and as much half-and-half as needed to blend to desired consistency. Puree until smooth and creamy. Transfer into chocolate-dipped mason jars. Top with waffle cones, sprinkles and arrange your favorite toppings on top.

*For an extra-thick shake, use frozen strawberries and omit half-and-half

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