1 cup Cass-Clay Heavy Whipping Cream
2 tablespoons sugar
¼ teaspoon peppermint extract
Hot fudge topping (about 1/3 cup), warmed
6 scoops (3 cups packed) Kemps Candy Cane Ice Cream, slightly softened
½ cup Cass-Clay Milk
About 1 tablespoon crushed candy cane
2 candy canes
4 fudge covered crème wafer cookies
- To make whipped cream, in large mixer bowl beat whipping cream at medium-high speed until soft peaks form. Add sugar and peppermint extract; continue beating until stiff peaks form. Set aside.
- Spoon about 2 tablespoons warm hot fudge topping into bottom of each of 2 clear milkshake glasses; turn glasses upside down and swirl hot fudge up and around the bottom half of glasses. Set aside.
- To make MILKshake, combine ice cream and milk in blender. Blend on low for 10 to 15 seconds or until ingredients start to incorporate; scrape sides. Blend on medium-high until mixture is desired consistency.
- Pour into prepared milkshake glasses; top with whipped cream. Drizzle with remaining hot fudge topping; sprinkle with crushed candy cane. Garnish with candy canes and fudge covered crème wafer cookies.