Mix the Blueberry Pie Keto Chow with one cup of room temperature water and refrigerate for at least 30 minutes.

Mix the Strawberry Keto Chow with one cup of room temperature water and refrigerate for at least 30 minutes.

Melt the white chocolate in a shallow, microwave safe bowl.

Dip the rim of one glass in the melted chocolate, coat the entire rim, and allow any extra chocolate to drip down the edges. If the chocolate doesn’t cling to the glass, apply it with a spoon or spatula.

Before the chocolate sets, press sprinkles into the chocolate to decorate the rim all the way around the glass.

Repeat the process with the second glass and set both glasses in the freezer to chill.

Blend the mixed Blueberry Keto Chow with the frozen blueberries and 2 scoops of the vanilla ice cream. Divide the blueberry milkshake into the chilled glasses and return them to the freezer.

Allow them to chill for at least 10 minutes. It should be frozen enough to hold the strawberry milkshake in a distinct layer.

Clean the blender pitcher and blend the strawberry Keto Chow mixture with the strawberries and remaining two scoops of vanilla ice cream.

Pour the strawberry milkshake over the blueberry milkshake.

Garnish with whipped cream and more sprinkles.