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The Michelangelo (A Milkshake Masterpiece)

A rich almond praline milkshake that combines crunchy homemade pralines, almond paste, and vanilla ice cream for an indulgent dessert drink.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 4 tablespoons butter divided
  • 3/4 cup packed light brown sugar
  • 3/4 cup granulated sugar
  • 3/4 cup half-and-half
  • 2 cups almonds coarsely chopped
  • 3/4 teaspoon vanilla
  • 1/4 teaspoon almond extract
  • 8 ounces vanilla ice cream
  • 2 ounces almond paste or high-quality marzipan
  • 1/3 cup milk
  • 3 ounces praline candies
  • whipped cream for garnish
  • almonds coarsely chopped, for garnish

Instructions

  • Make the pralines: Melt 1 tablespoon butter in a medium heavy saucepan over medium-low heat.
  • Add the remaining 3 tablespoons butter, granulated sugar, brown sugar, and half-and-half; stir until the butter is melted and the sugars dissolve.
  • Stir in the chopped almonds, then increase heat to medium and bring the mixture to a boil.
  • Cook, stirring occasionally, until a candy thermometer reaches 238°F (soft-ball stage), about several minutes.
  • Remove from heat and stir in the vanilla and almond extract; continue stirring 2–3 minutes until slightly thickened.
  • Drop the praline mixture by heaping teaspoons onto a parchment-lined baking sheet; let cool until set.
  • Prepare the milkshakes: Scoop the vanilla ice cream into a blender.
  • Add the almond paste, the cooled pralines (or praline candies), and the milk to the blender; blend on medium-low until smooth.
  • If needed, add a little more milk to reach your desired consistency, then divide the milkshake among chilled glasses.
  • Top each milkshake with a dollop of whipped cream and a sprinkle of coarsely chopped almonds, if desired.

Equipment

  • medium heavy saucepan
  • candy thermometer
  • parchment-lined baking sheet
  • Blender
  • Measuring cups and spoons

Notes

  • Use high-quality almond paste or marzipan for best flavor.
  • Watch the sugar closely while cooking to avoid burning.
  • Pralines will firm as they cool; stir longer if the syrup seems too thin.
  • Extra pralines keep in an airtight container for up to 1 week.