Candy Cane Milkshake Recipe in 10 Minutes

Instructions:

1. Place two tall soda fountain glasses in the freezer for at least 10 minutes to prevent the milkshake from melting upon contact.
2. Crush the 4 standard candy canes using a heavy object until they resemble coarse sea salt. Avoid turning them into dust; we want tiny shards that add a textural shatter to every mouthful.
3. Prepare the garnish by dipping the rims of the chilled glasses into white chocolate sauce, then pressing them into the red sanding sugar until a thick festive crust forms.
4. In a high-speed blender, combine the chilled milk and peppermint extract. Pulse for 3 seconds to emulsify the oils into the liquid phase.
5. Add the vanilla bean ice cream and three quarters of your crushed candy cane shards to the blender. Pulse 3 to 5 times until the mixture looks like thick ribbons. Do not over process; if it looks like a drinkable liquid, you have gone too far.
6. Pour the mixture into the prepared glasses. Top with stiff-peaked whipped heavy cream, the remaining candy cane bits, and a mini candy cane for garnish.