Mint Chocolate Chip Milkshake (Printable)

A creamy blend of mint, chocolate chips, and whipped cream for a sweet, cool treat anytime.

# What You Need:

→ Milkshake Base

01 - 2 cups vanilla ice cream
02 - 1 cup whole milk
03 - 1/2 teaspoon pure peppermint extract
04 - 1/3 cup mini chocolate chips
05 - 2-3 drops green food coloring (optional)

→ Whipped Cream Topping

06 - 1/2 cup heavy whipping cream
07 - 1 tablespoon powdered sugar

→ Garnishes

08 - Additional chocolate chips or chocolate shavings (optional)
09 - Fresh mint leaves (optional)

# How to Make It:

01 - In a chilled bowl, whip the heavy cream with powdered sugar using a hand mixer or whisk until soft peaks form. Refrigerate until ready to use.
02 - Combine vanilla ice cream, milk, peppermint extract, and green food coloring in a blender. Blend on high speed until completely smooth and creamy, approximately 30-45 seconds.
03 - Add mini chocolate chips to the blender and pulse 2-3 times to distribute evenly while maintaining small chunky pieces throughout the mixture.
04 - Pour the milkshake evenly into two tall glasses, leaving about 1 inch of space at the top for toppings.
05 - Top each glass with a generous dollop of the prepared whipped cream, creating a peaked mound on the surface.
06 - Sprinkle additional chocolate chips or chocolate shavings over the whipped cream and garnish with fresh mint leaves if desired. Serve immediately with straws while cold.

# Expert Suggestions:

01 -
  • It comes together in literally five minutes, perfect for those sudden sweet tooth emergencies
  • The combination of cool peppermint and rich chocolate feels like an edible version of an ice bath on a hot day
02 -
  • Over blending the chocolate chips will make them disappear into the shake, so just a quick pulse is all you need
  • Peppermint extract is incredibly potent, and I learned the hard way that measuring carefully prevents toothpaste flavored mistakes
03 -
  • Chill your glasses in the freezer for at least 10 minutes beforehand, keeping everything colder longer
  • The whipped cream can be made up to a day ahead and stored in the refrigerator

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