Copycat Chick‑fil‑A Peppermint Chip Milkshake

Why You’ll Love This Recipe

• Drive-thru favorite, made fresher at home with simple pantry staples.
• Balanced mint flavor with crunchy peppermint and snappy chocolate shards in every sip.
• Ultra-creamy texture that’s thick yet straw-friendly.
• Ready in 10 minutes and easy to scale for a crowd.

Grocery List

• Produce: Maraschino cherries (for garnish)
• Dairy: Vanilla ice cream, whole milk, whipped cream
• Pantry: Peppermint candies or candy canes, semisweet chocolate bar or mini chips, pure peppermint extract

Full Ingredients

Milkshake Base

• 3 cups (about 450 g) vanilla ice cream, very cold
• 3/4 cup (180 ml) whole milk, well chilled
• 1/4 teaspoon pure peppermint extract

Mix-Ins

• 1/3 cup (50 g) crushed peppermint candies or candy canes, divided
• 1/4 cup (40 g) semisweet chocolate, finely chopped into thin shards (or mini chips)

Toppings

• 1/2–3/4 cup sweetened whipped cream
• 2 maraschino cherries
• Pinch of extra crushed peppermint, optional

Step-by-Step Instructions

Step 1: Chill the glasses

Place two tall milkshake or soda-fountain glasses in the freezer for 10 minutes. Cold glasses keep the shake thick and help the chocolate and peppermint stay snappy.

Step 2: Prep the mix-ins

Crush peppermint candies in a zip-top bag with a rolling pin until you have a mix of fine dust and small 2–4 mm bits. Finely chop the semisweet chocolate into thin shards (or measure mini chips). For maximum crunch, keep both in the freezer while you blend.

Step 3: Build the minty base

To your blender, add the cold whole milk, peppermint extract, and 1/4 cup (about 35 g) of the crushed peppermint. Blend on low for 5–8 seconds, just until the milk turns a pale blush pink and some peppermint dissolves. This infuses mint flavor without losing all the crunchy bits.

Step 4: Add the ice cream and blend

Add the vanilla ice cream. Blend on low or “shake” setting for 10–15 seconds, stopping to scrape down as needed. You’re aiming for smooth and thick, but still straw-friendly. If it’s too thick, add 1–2 tablespoons milk; if too thin, add 1–2 scoops ice cream and pulse.

Step 5: Fold in chocolate and remaining peppermint

Remove the blender jar from the base. Add the chocolate shards and the remaining crushed peppermint. Stir with a spatula or pulse 1–2 times. Avoid full blending, which would dissolve the candy and over-chop the chocolate.

Step 6: Pour and garnish

Pour into the chilled glasses. Top each with a generous swirl of whipped cream and a maraschino cherry. Finish with a pinch of crushed peppermint for a festive look.

Step 7: Serve immediately

Serve right away with wide straws or a long spoon so you can enjoy the crunchy chocolate and peppermint in every sip.

Pro Tips

• Peppermint extract is potent: start with 1/4 teaspoon, then taste. Add 1–2 drops more only if needed.
• Keep everything cold. Chilling milk, glasses, and mix-ins ensures a thick, frosty shake.
• Use a bar of semisweet chocolate and a knife to make delicate shards that stay crisp and float evenly.
• Blend low and short. Over-blending melts the ice cream and dissolves the peppermint crunch.
• For an extra-thick, spoonable shake, use 3.5 cups ice cream and reduce milk to 1/2 cup.

Variations

• Mocha Peppermint: Add 1 tablespoon unsweetened cocoa powder and 2 tablespoons hot fudge sauce, or 1 shot cooled espresso for a coffee kick.
• Dairy-Free/Vegan: Use a rich vanilla non-dairy ice cream (coconut or oat), unsweetened almond or oat milk, dairy-free whipped topping, and vegan dark chocolate.
• White Chocolate Peppermint: Swap semisweet chocolate for white chocolate shards for a sweeter, peppermint bark vibe.

Storage & Make-Ahead

Milkshakes are best enjoyed immediately. For a head start, pre-scoop 6 large balls of ice cream onto a parchment-lined sheet and freeze solid (up to 1 week). Keep crushed peppermint and chopped chocolate in airtight containers in the freezer. If you must make ahead, blend, pour into the blender jar, and freeze up to 1 hour. To serve, let sit at room temperature 5–10 minutes and pulse to re-fluff. Avoid refrigerating, which melts and separates the shake.

Nutrition (per serving)

Approximate values for 1 of 2 servings: 730 calories; 35 g fat; 22 g saturated fat; 90 g carbohydrates; 77 g sugars; 11 g protein; 220 mg sodium. Values will vary based on brands and toppings.