Chick-fil-A Peppermint Chip Milkshake Copycat Recipe
This chick-fil-a peppermint milkshake recipe gives you that cool, creamy seasonal shake at home, any time of year. It takes about 5 minutes and a blender, which is reason enough to make it tonight.
The original only shows up in winter, but there’s no rule that says you have to wait.
Why I Love This Recipe
The peppermint hits first, clean and cool, and the chocolate chips give you something to chew through the cream. It’s genuinely refreshing rather than overwhelmingly sweet.
The vanilla ice cream base keeps everything smooth without any icy texture. A little peppermint extract goes a long way, which is exactly why the amounts here are precise.
Recipe Ingredients
- 2 cups vanilla ice cream – Full-fat is the move; low-fat turns watery in the blender
- 1/2 cup whole milk – Whole milk gives the richest texture; 2% works but thins it slightly
- 1/2 tsp peppermint extract – Pure extract, not peppermint oil, which is far stronger
- 3 tbsp mini chocolate chips – Mini chips blend more evenly than full-size; keep extra for topping
- 1 cup whipped cream – Canned or freshly whipped both work fine here
- 2 tbsp chocolate syrup – For drizzling; any brand works
- 2 drops red food coloring – Optional, but it gives the shake that signature pale pink tint
Variations / Substitutions
- Dairy-free – Swap in coconut milk ice cream and oat milk; the shake will be slightly less thick but still solid.
- Mint chocolate chip ice cream – Use it in place of vanilla and reduce the peppermint extract to 1/4 tsp so it doesn’t tip into toothpaste territory.
- No food coloring – Leave it out entirely; the flavor is identical and the shake will be pale cream.
- Extra chocolate – Stir in 1 tbsp cocoa powder with the other ingredients for a darker, more chocolate-forward drink.
- Crushed candy cane topping – Sprinkle 1 tbsp of crushed candy canes on the whipped cream instead of, or alongside, the chocolate chips.
If you like this, you might also enjoy making a Chick-fil-A Cookies and Cream Milkshake copycat recipe next.
How To Make the Peppermint Chip Milkshake
Step 1: Blend the Milkshake Base
Pour the 1/2 cup whole milk into your blender first, then add the 2 cups vanilla ice cream, 1/2 tsp peppermint extract, 2 tbsp mini chocolate chips, and 2 drops red food coloring if you’re using it. Blend on medium speed for about 20 to 30 seconds, until the mixture is smooth and no chunks of ice cream remain.
Don’t over-blend. Once it looks uniform, stop. Another 15 seconds past that point and you’ll have a thin, frothy drink instead of a thick shake.
Step 2: Pour and Layer the Shake
Drizzle 1 tbsp chocolate syrup around the inside of a tall glass before you pour, letting it streak down the sides. Then pour the blended shake in slowly so the syrup ribbons stay visible against the pink.
The syrup streaks look good in the glass and add a little extra chocolate in every sip near the edges.
Step 3: Top and Garnish
Pile the 1 cup whipped cream on top, then drizzle the remaining 1 tbsp chocolate syrup over it. Finish with the remaining 1 tbsp mini chocolate chips scattered across the cream.
Serve immediately with a wide straw so you can get some of the chips in each sip.
Recipe Tips
- Chill your glass first – Stick the serving glass in the freezer for 10 minutes before you pour. It keeps the shake cold longer and slows down melting.
- Measure the extract carefully – Peppermint extract is potent. Start with 1/2 tsp as written; you can always add a tiny bit more after tasting the blended shake, but you can’t take it back.
- Thickness control – If the shake comes out thinner than you’d like, add 1 more scoop of ice cream and pulse for 5 seconds. If it’s too thick to pour, add milk 1 tbsp at a time.
- Softening the ice cream – Let the ice cream sit at room temperature for 3 to 4 minutes before scooping. It blends smoother and puts less strain on the blender motor.
Scale it to your cup size:
| Serving Size | Vanilla Ice Cream | Whole Milk | Peppermint Extract |
|---|---|---|---|
| Small (1 serving) | 2 cups | 1/2 cup | 1/2 tsp |
| Medium (2 servings) | 4 cups | 1 cup | 1 tsp |
| Large (3 servings) | 6 cups | 1 1/2 cups | 1 1/2 tsp |
Frequently Asked Questions
Can I make this ahead of time?
No, not really. Blended milkshakes separate and lose their texture within 20 to 30 minutes, so blend and serve right away.
Can I use peppermint oil instead of extract?
It’s not a straight swap. Peppermint oil is roughly 4 times stronger, so if you only have oil, use 1 to 2 drops maximum instead of 1/2 tsp.
What if I don’t have a blender?
A food processor works in a pinch if the ice cream is slightly softened first. Stir vigorously with a fork as a last resort, but the texture will be chunkier.
Can I double the recipe for a crowd?
Yes. The scaling table above covers batches up to 3 servings. For larger batches, blend in two rounds rather than overloading the blender, and serve immediately each time.
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Ingredients
Method
- Add 1/2 cup whole milk, 2 cups vanilla ice cream, 1/2 tsp peppermint extract, 2 tbsp mini chocolate chips, and 2 drops red food coloring to a blender. Blend on medium for 20 to 30 seconds until smooth.
- Drizzle 1 tbsp chocolate syrup around the inside of a tall glass, then pour in the blended shake.
- Top with 1 cup whipped cream, drizzle the remaining 1 tbsp chocolate syrup over the top, and scatter the remaining 1 tbsp mini chocolate chips across the cream. Serve immediately.
