There’s something undeniably nostalgic about the combination of peppermint and vanilla. As soon as the winter holidays roll around, I’m immediately reminded of candy canes. I used to hang them on the tree as a kid, only to sneak one off every few days until they were all gone (much to my mother’s dismay). That’s what makes this candy cane milkshake recipe so fun—it’s a creamy, refreshing throwback to those holiday flavors. It’s like a festive dessert in a glass, perfect for those cozy winter nights or holiday gatherings when you want something a little out of the ordinary.

What makes this recipe truly special? Well, first of all, it’s ridiculously simple, and we all love a quick recipe around the holidays when everything else seems to take up all our time. But beyond the simplicity, there’s something magical about how the cool peppermint plays off the creamy vanilla ice cream. Add to that a fun pink hue, a sprinkle of crushed candy cane, and a generous dollop of whipped cream, and you’ve got a holiday dessert that’s as joyful as it is delicious.

A peppermint mishap turned delicious 🍬

The first time I made these candy cane milkshakes, I’ll admit it was a bit of an accident. I had planned on making vanilla milkshakes for a holiday movie night but realized I only had peppermint extract on hand. (Don’t you love those last-minute recipe changes?) So, with a little improvisation and a lot of hope, I tossed the peppermint into the blender with the ice cream and milk. After a few tweaks—more peppermint here, some crushed candy canes there—this little mishap turned into one of the most requested treats in my household every December.

The best part? That first sip when you’re hit with the cool mintiness followed by the rich, smooth vanilla. It’s like the holidays in a glass. My family now asks for these shakes long before we’ve even put up the tree!

A bit of background on candy canes (or how they’ve become a holiday icon)

Did you know that candy canes have been around for centuries? The first versions were believed to have been created in Germany in the 17th century as simple sugar sticks. They didn’t even have the peppermint flavor or the signature stripes back then! Those elements were added later, particularly when they made their way to America in the 1800s. They’ve since become a quintessential part of the holiday season, often used as ornaments, treats, or even stir sticks for hot cocoa. And honestly, who can imagine a Christmas season without their sweet, minty crunch?

Let’s talk ingredients: the good, the better, and the “oops I’m out of that!”

Vanilla Ice Cream: The creamy base of our milkshake, this brings all the richness you need to balance out the peppermint. I recommend using a good-quality vanilla ice cream with real vanilla bean flecks if you can find it! If you’re dairy-free, a coconut milk or almond milk-based vanilla ice cream works just as well.

Milk: You’ll want a smooth, drinkable consistency for your milkshake, and milk is essential for that. Whole milk is ideal for its creaminess, but if you prefer a lighter version, 2% or even almond milk can work in a pinch.

Peppermint Extract: Ah, the star of the show! Be careful not to overdo it, though. Start with 1 teaspoon if you’re unsure about the minty intensity, then taste and adjust. And if you’re fresh out of peppermint extract? A few drops of mint-flavored syrup or even crushed mint candies could work!

Candy Canes or Peppermints: These add the perfect festive crunch! When processing them into crumbs, remember to keep some larger pieces for texture. No food processor? Grab a sturdy rolling pin and a ziplock bag—it works just as well (and is a great stress reliever).

Pink Food Coloring: This is purely optional, but the pastel pink makes these milkshakes super fun and festive. If you want to keep it all-natural, a tiny pinch of beet powder can add a similar pink hue without artificial coloring.

Whipped Cream: Because no milkshake is complete without a fluffy cloud of whipped cream on top! You can make your own or grab a can from the store for convenience.

Essential kitchen tools: blender love and candy crushing

For this recipe, your blender is your best friend. I like using a high-speed blender to get that perfectly smooth texture, but any blender should work as long as you give it enough time to blend everything well. If you don’t have a blender, you could potentially whisk the ingredients by hand, but be warned, it’s a bit of a workout!

For crushing the candy canes, a food processor will make quick work of it. But if you don’t have one, a rolling pin and a sturdy ziplock bag are all you need to break up those peppermints. I’ve even used the flat bottom of a mug to crush candy canes in a pinch!

Step-by-step: blending your way to festive bliss

Let’s jump into the steps! Trust me, this is so easy that you’ll probably memorize it after the first try.

Start with the essentials: In your blender, combine 3 cups of vanilla ice cream, 1 ½ cups of milk, and 2 teaspoons of peppermint extract. Blend on high until everything is smooth and creamy. Pro tip: If your ice cream is super hard, let it soften for about 5 minutes before blending to save your blender some stress.
Add the color: For that fun, pink holiday touch, add 2-3 drops of pink food coloring. Blend again until the color is evenly distributed. If you’re feeling adventurous, you can skip the food coloring, but let’s be honest—pink milkshakes are just more fun.
Prep the candy canes: While your milkshake is blending, throw 4 candy canes (or about 6 peppermints) into a food processor and pulse until they’re broken into fine pieces. If using a rolling pin, place the candy canes in a ziplock bag and gently crush until you get a good mix of small and slightly larger pieces.
Pour and serve: Grab your favorite frozen mugs or mason jars (pro tip: pop them in the freezer for 10 minutes beforehand for that frosty finish). Pour your milkshake into the chilled mugs.
Top it off: Finish with a generous swirl of whipped cream, and sprinkle the crushed candy canes on top for that perfect holiday touch.
Enjoy: Sit back, sip, and savor the flavors of the season.

Variations to shake things up

I’ve experimented with a few different twists on this recipe, and they’ve all been hits in their own way!

Vegan version: Use dairy-free vanilla ice cream and almond or oat milk. You’ll still get that creamy texture without any dairy.
Chocolate peppermint shake: Add a tablespoon of cocoa powder to the blender for a chocolate-peppermint combo that tastes like Christmas in a cup.
Boozy peppermint shake: For the adults at your holiday gathering, try adding a shot of peppermint schnapps or Baileys to the mix. Just remember, a little goes a long way!
Peppermint mocha shake: Toss in a shot of cooled espresso or strong coffee to transform this into a peppermint mocha milkshake. It’s the perfect pick-me-up!

How to serve these shakes in style

If you’re making these for a holiday party, presentation is key! Serve them in cute mason jars with red-and-white striped straws for that extra festive touch. You can even drizzle a bit of chocolate sauce down the inside of the glass before pouring in the milkshake for a pretty swirl effect. And don’t forget the crushed candy cane rim! Dip the rim of your glass in a little bit of melted chocolate and then into the candy cane crumbs for a sweet, crunchy garnish.

Drink pairings: because why stop at milkshakes?

If you’re not ready for full-on milkshakes, you can make a simpler version by blending up vanilla ice cream with some hot chocolate for a hot-and-cold contrast. And for those who prefer something more “spirited,” a peppermint martini makes a fun companion to your shake—because why not have both?

Storing leftovers (if there are any!)

If you happen to have leftover milkshake (highly doubtful, but just in case), you can store it in an airtight container in the freezer. When you’re ready to enjoy it again, let it sit at room temperature for about 10 minutes and then give it a good stir or blend to restore its creamy texture. Just know that the candy cane pieces might dissolve a bit after freezing, but the flavor will still be on point.

Adjusting for more or fewer servings

This recipe is super easy to scale up or down. If you’re serving a crowd, just double or triple the ingredients and blend in batches. Making shakes for one? Cut everything in half, and you’ll still have a festive treat all to yourself. One thing I’ve noticed, though—when making a big batch, you might need a bit more peppermint extract to ensure the flavor carries through.

Final thoughts

If you’re looking for a way to bring the holiday spirit into your kitchen, these candy cane milkshakes are just the ticket. Whether you’re sipping by the fire or serving them up at a holiday party, they’re a simple, fun way to enjoy those festive peppermint flavors in a whole new way. Plus, they’re so easy to customize, you can really make them your own. So grab your blender, some candy canes, and let the holiday shake-making begin!

Frequently Asked Questions

1. Can I use chocolate ice cream instead of vanilla?
Absolutely! Chocolate and peppermint are a match made in heaven, so feel free to swap out the vanilla for a chocolaty twist.

2. What if I don’t have peppermint extract?
You can crush extra peppermint candies and mix them in, or even use mint-flavored syrup as a substitute.

3. Can I make this ahead of time?
Yes, but it’s best enjoyed fresh. If you need to make it ahead, store it in the freezer and blend again right before serving.

4. How do I get that pink color naturally?
A tiny pinch of beet powder will give you a lovely pink hue without using food coloring.

5. Can I add alcohol to this milkshake?
Yes! Peppermint schnapps or Baileys are excellent options for a boozy holiday treat.