YIELD: 10 portions
PORTION: 1 shake
5 1.4 oz. Bakery Chef® Premium Buttermilk Biscuits
1 c. Strawberries, freeze-dried
1 gal. Strawberry Ice Cream, divided
1 c. J. Hungerford Smith® Fiesta Strawberry Purée
2 c. Whole Milk
2/3 c. J. Hungerford Smith® Sliced Strawberry Topping
1-¼ qt. Reddi-wip® Real Cream Whipped Topping
10 Strawberries, fresh
Rinse tall milkshake glasses with water and place in freezer for at least 10 minutes.
Remove ice cream from freezer and allow to thaw slightly, about 10 minutes.
Combine Buttermilk Biscuits and freeze-dried strawberries in food processor. Pulse mixture until Biscuits are crumbly and strawberries are mostly pulverized.
Remove glasses from freezer. With ½ c. ice cream, make a rim of ice cream around each glass. Smooth with a rubber spatula. Return to freezer for 10 more minutes if it begins to run.
Coat ice cream rim in strawberry-biscuit crumble. Return to freezer while making milkshake.
In a blender, combine remaining ice cream, Strawberry Purée, and milk. Blend until smooth.
Remove glasses from freezer and brush inside of glass with Strawberry Topping. Fill each glass with milkshake.
Top milkshakes with Reddi-wip and fresh strawberries. Serve immediately.