In honor of Shake Shack‘s imminent arrival to Chicago (!!!!), I’ve teamed up with the NYC-based burger chain to give away 10 “Hello Cards” to my readers (read: YOU!). Each Hello Card offers one free cup or cone of Shake Shack’s insanely delicious frozen custard ice cream, which is made fresh daily; they’re redeemable ONLY at the soon-to-open Chicago outpost (66 E. Ohio St.).
To qualify to win, you simply have to “like” Kailley’s Kitchen on Facebook, follow Kailley’s Kitchen on Twitter, or leave a comment on this post! If you choose to do all 3, you will receive 3 entries (yes, this means that a person could feasibly win 2 or 3 “Hello Cards” if their multiple entries are randomly selected in the drawing). Follow the instructions below:
*NOTE: The giveaway ends at midnight on October 30th. Winners will be notified via e-mail.
Keeping with the Shake Shack theme, I’ve created a Halloween inspired milkshake unlike anything you’ve ever had before.
This beautiful monstrosity of a sippable dessert blends homemade apple pie filling with vanilla bean ice cream and milk, and comes topped with whipped cream, a streusel-like crumble, and a generous drizzle of candy apple coating.
It ain’t healthy and it ain’t simple, but here’s my logic: for every basic pumpkin pie shake out there, there needs to be something complex, decadent, and maybe even a bit sinister to balance it out.
*The giveaway portion of this post is sponsored by Shake Shack
Bloody Candy Apple Milkshake
- 1 tart apple (I used Pink Lady, but Granny Smith works great as well), peeled, cored, and chopped
- 2 Tablespoons brown sugar
- 1/2 Tablespon corn starch
- 1/4 teaspoon ground cinnamon
- Pinch salt
- 1/3 cup water
- 2 cups vanilla bean ice cream (click here to make your own)
- 1 cup whole milk
- 4 Tablespoons butter
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 2/3 cup all-purpose flour
- 2 Tablespoons oats
- 1/2 cup granulated sugar
- 1/4 light corn syrup
- 1/4 cup warm water
- 2-3 drops red food coloring
- In a small saucepan, combine apples, brown sugar, corn starch, cinnamon, salt, and water
- Place over medium-high heat and cook until the apples have softened, about 10-12 minutes, stirring occasionally
- Let the filling cool to room temperature, about 15 minutes
- While apples are cooling, beat butter and sugars in a stand mixer
- Add flour and oats and continue to beat until small crumbs form, set aside
- Then begin the "blood" drizzle by combining sugar, corn syrup, and water in another small saucepan over medium-high heat
- Bring to a boil, stirring constantly
- Keep stirring until mixture starts to thicken
- Remove from heat
- Add ice cream, milk, and cooled apples to a blender and blend until smooth (add more or less ice cream until desired consistency is reached)
- Pour into two glasses, top with whipped cream, crumble topping, and a drizzle of candy apple "blood"
- NOTE: You will have a bit of leftover candy apple drizzle and crumble topping; the candy apple drizzled can be used on apple slices as a fun snack, and the crumble topping can be sealed in an air-tight container and frozen for up to three months (use it on top of ice cream or as a crumble topping for cobbler).