Melt white chocolate baking bar according to package directions. Paint white chocolate stripes on the inside of a 12-oz. glass. Finely crush 1 candy cane. Coat rim of glass with white chocolate and roll in crushed candy to coat. Set aside.
Shake things up! Toss in a beet for a healthy hidden ingredient that adds all of the color, without all of the flavor.
Servings and Ingredients
|1 oz. white chocolate baking bar, for garnish|
|2 large candy canes, divided, for garnish|
|1 oz. beet, peeled and precooked, or 2 tbsp. beet juice|
|¼ c. Hy-Vee original unsweetened almond milk|
|1 (1-pt.) container Halo Top vanilla bean ice cream, softened|
|8 peppermint candies, finely crushed|
|2 tbsp. Hy-Vee semisweet mini chocolate chips|
|2 tbsp. Hy-Vee aerosol whipped topping|
Things To Grab
- 12-oz. glass
- Blender or food processor
Place beet and almond milk in a blender or food processor. Cover and blend until smooth. Add ice cream and crushed peppermint candies. Blend until well combined. Transfer to a medium bowl. Fold chocolate chips into mixture and spoon into prepared glass. Top with whipped topping. Garnish with remaining candy cane, if desired.
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 190mg
- Sodium: 90mg
- Total Carbohydrates: 116g
- Protein: 22g