Candy Cane Ice Cream Float

There's nothing finer than peppermint-stick ice cream to deck your halls this December. Start with all-natural vanilla ice cream and organic milk. And don't forget to add the chocolate-covered candy canes. Just melt some chocolate morsels, dip the candy cane in the chocolate and then roll in colored sprinkles of you choice.

Colleen Mullaney

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Ingredients

1 quart vanilla ice cream		1 teaspoon peppermint flavoring
10 candy canes		6 ounces white chocolate morsels
1 cup organic milk		Holiday-colored nonpareils

directions

Total:

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1
Crush 6 candy canes and mix them, along with the peppermint flavoring, into the quart of softened ice cream. Put back in the freezer. Place white morsels in a bowl and melt in microwave. Dip the ends of whole candy canes into melted white morsels and sprinkle nonpareils to coat well. Let dry. To make float, pour milk and 2 large scoops of peppermint ice cream in a blender (about 1/3 quart), and mix well. Pour evenly into four glasses. Scoop remaining ice cream to fill glasses. Add straw, and garnish with chocolate-coated candy cane.

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Candy Cane Ice Cream Float

Ingredients

directions