Ingredients
1/2 cup heavy cream
3 teaspoons confectioners’ sugar
1/2 cup whole milk
1 pint strawberry ice cream, softened
Pink sprinkles, for decorating
Preparation
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.
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.
