Wall-E Cupcake in a Cup Milkshake
This month’s Fandom Foodies theme is Dystopia, According to the dictionary, dystopia is “an imaginary place where people lead dehumanized and often fearful lives”. When I searched for dystopian movies, things like Blade Runner, Hunger Games, Maze Runner and many others show up. One that I know well as it’s a favorite of my kids was Wall-E. I decided to make the celebration Cupcake in a Cup inspired by Wall-E.
Wall-E is a Disney/Pixar animated film that focuses on the unhappy future of Earth. Earth has been abandoned to be cleaned up as it’s not habitable in it’s current state. The idea is that the humans can return when the clean up is done and Earth can be lived on again. I don’t want to spoil the movie for those who haven’t seen it. It’s not your typical Disney/Pixar movie, but it is interesting and fun, there is adventure and romance, and hope. It’s scary to think how we are all hurting our home, Earth, and maybe this movie will help us all be more conscious of the damage we are doing, and try to improve the future.
On the Axiom, where some of the humans live, all their food is in a cup. We join the crew and passengers of the Axiom on the Septuacentennial, the 700th anniversary on the Axiom. To celebrate, they have a Cupcake in a Cup. I thought making cake flavored ice cream would be fun. Disney’s Hollywood Studios’s had a limited time Birthday Cake Shake at Sci-Fi Dine-In Theater Restaurant and I decided to take inspiration from that milkshake. According to the Disney Parks Blog, “secret to this tasty shake is the addition of vanilla cake-flavored syrup used to make the shake”. I decided on Torani Red Velvet Cake Syryp.
I have never made ice cream with a syrup before but the result was really good. It definitely taste’s like cake! I plan to try other syrup flavors in ice cream in the future based on how well this one turned out. I encourage you to give it a try.
Wall-E Cupcake in a Cup Milkshake Recipe
- 1 1/2 cups low fat milk
- 1/2 cup granulated sugar
- 3 cups heavy cream
- 2 tbsp. Torani Red Velvet Cake Syrup
- low fat milk, enough to get milkshake to desired consistency
- whipped cream
- In a medium mixing bowl, use a hand mixer on low speed to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream and Red Velvet Cake Syrup.
- Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.
- Remove from freezer about 15 minutes before serving.
- Scoop the ice cream into a blender and add enough milk to blend to consistency you desire for your milkshake. Pour into milkshake glasses, add whipped cream and sprinkles. Serve immediately.
Inspired by Wall-E. Adapted from Cuisinart.
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