Ingredients
Method
1.Scoop half the chocolate ice-cream into a blender. Add half each of the cupcakes, milk and extract; blend until smooth. Pour into three tall glasses. Repeat with remaining ice-cream, cupcakes, milk and extract to make six shakes.
2.Beat cream and icing sugar in a small bowl with an electric mixer until soft peaks form. Spoon into a piping bag; pipe onto thickshakes. Sprinkle with 100’s and 1000’s.
