Candy Cane Peppermint Shake: A Frosty Holiday Favorite
Servings: 2 drinks
Cost: $1
Ingredients
- 4 cups dairy-free coconut ice cream (coconut flavor works best)
- 1/2 cup oat milk (or your preferred plant-based milk)
- 1/4 cup crushed peppermint candies
- 5-7 large strawberries
- 2 tbsp frozen cranberries
- Whipped coconut cream (for topping)
Instructions
- Blend the shake: In a blender, combine the coconut ice cream, oat milk, strawberries, and frozen cranberries. Blend until smooth and creamy. If you prefer a thicker shake, add more coconut ice cream or a little less oat milk.
- Add the peppermint: Stir in the crushed peppermint candies for that signature minty crunch and refreshing flavor.
- Serve and top: Pour the shake into glasses and top generously with whipped coconut cream. Finish with a sprinkle of crushed peppermint for extra festivity if needed.
- Enjoy: Serve immediately while it’s cold and frosty. Perfect for sipping by the fireplace or sharing with friends and family!
- How to Make Whipped Coconut Cream
- Chill the coconut milk: Place one can (14 oz) of full-fat coconut milk in the fridge overnight.
- Scoop the cream: After chilling, open the can and scoop out the thickened coconut cream, leaving the liquid behind. You’ll need about 1/2 cup to 3/4 cup.
- Whip the cream: Using a hand mixer or stand mixer, whip the coconut cream on high until fluffy and soft peaks form.
- Sweeten (optional): Add powdered sugar or vanilla extract to taste and whip until smooth.
Notes
For the colored ice cubes: Simply mix water with powdered petals of the blue pea flower to obtain the desired color. Add a few lemon juice drops to get the purple color. Pour into the ice tray and freeze.