Try this Easy Peppermint Milkshake Recipe recipe, or contribute your own.
- Carbohydrate 8.41430000687777 g
- Cholesterol 18.0000000152163 mg
- Fat 5.8513200049453 g
- Fiber 0 g
- Protein 5.79732000489965 g
- Saturated Fat 3.35722000283784 g
- Serving Size 1 1 recipe (182g)
- Sodium 72.1980000608652 mg
- Sugar 8.41430000687777 g
- Trans Fat 0.681192000575175 g
- Calories 114 calories
Step-by-step
- Mix ice cream, milk and peppermint extract in blender or milkshake maker until blended.
- Top with whipped cream (optional) and crushed candy cane.
While a standard malted beverage relies on heavy base syrups and barley powder for its distinct structure, a peppermint-infused shake achieves its profile through direct fat suspension and cooling aromatics. Achieving the proper consistency requires evaluating physical cues rather than relying on strict timing, since dairy products freeze and melt at varying rates depending on ambient temperature.
Texture Mechanics and Consistency Checks
The primary driver of mouthfeel in blended frozen dairy drinks is the ratio of liquid milk to solid ice cream. Adding three-quarters of a cup of dairy to three large scoops creates a fluid yet viscous matrix. When assessing doneness in the blender canister, look for a uniform vortex that pulls the mixture down steadily without leaving pockets of unblended ice cream crystals. If the blades spin freely without catching the surrounding mass, stop the motor and incorporate one additional tablespoon of milk to restart circulation. Conversely, excessive liquid breaks down the air pockets trapped inside the churning fat, resulting in a thin, watery beverage instead of a spoonable emulsion. Crushing the peppermint candy cane into fine particles before garnish ensures the hard sugar dissolves evenly upon contact with the whipped cream topping.
- Check for a slow ribbon-like pour off the mixing spoon to confirm proper viscosity.
- Ensure the blender motor runs for no longer than thirty seconds to prevent premature melting of the milkfat.
- Store unused crushed peppermint in an airtight glass container at room temperature to prevent moisture absorption.
