Healthy Mint Chocolate Milkshake
I. Love. Peppermint.
I really do. I wait the whole year for the day that peppermint flavoring replaces pumpkin flavoring at all of the coffee shops, candy stores, and restaurants across the country. I actually don’t like pumpkin.
Maybe I shouldn’t have told you that. Please don’t stop reading. We can still be friends, I promise!
It’s true, though. I’ve never been crazy about pumpkin flavor. So, in the fall, while everyone is carrying on about pumpkin spice lattes, I’m over here like, “Is it time for peppermint yet?”
Sigh.
At the moment though, we are solidly into the month of December, which means that the peppermint game is on.
If you’ve read my About Me page, you’ll know that I’m not a fan of the cold. I am, however, a fan of ice cream…and milkshakes…and malts… Although I don’t really indulge very often. (I ordered a milkshake at Baskin Robbins years ago, and I was pretty shocked when I saw how many scoops of ice cream go into one small milkshake. It has definitely made me think twice whenever I consider ordering one.) So, when I whipped this easy little recipe up, I was very pleasantly surprised at how good it was. It really does satisfy the craving for either ice cream or a milkshake, without the calorie count of a true milkshake.
Without further ado, here it is.
- 1 c. chocolate coconut milk
- 1/4 tsp. vanilla
- 3-5 drops peppermint extract
- 1-2 tbsp. chocolate chips
- Mix all four ingredients together.
- Pour into a shallow container and freeze (30-60 minutes).
- After mixture is frozen, remove from freezer and defrost for 20-30 seconds. (Just enough to help pop it out of the container and break it up a bit more easily.)
- Toss it in a blender and blend until smooth and creamy.
- Note: Peppermint extract is quite strong, so you really don't need more than a few drops.
- This will probably take a bit of manipulation while blending, even if you have a Vitamix. It will start out very thick. If you want to serve it more like ice cream, just blend it until smooth. If you want a thinner texture that you can actually drink, you will need to blend for awhile longer.
I hope you all are having a wonderful December so far, and don’t be surprised if I hit you with another minty post before the season is over!
This looks delicious! I just saw at my grocery store some White Chocolate Peppermint Bark Ice Cream — yes, I bought some. I really like that you made this with coconut milk. Dairy products don’t really like me, so I rarely have ice cream. I never thought to freeze my own and then run it through the blender. Brilliant!
Oh, I may have to look for that the next time I’m at the store… Freezing the coconut milk really works so well, and it’s SO easy. Let me know if you try it!