Unwrap and crush the candy cane in a ziplock bag into tiny pieces.
Add ice cream, peppermint extract, milk and white chocolate chips, and crushed candy cane to a high speed blender.
Blend until smooth. The longer you blend the smaller the chocolate chunks will be. Blend to your preference.
Pour the shake into different glasses for serving. Top with whipped cream and sprinkle with more crushed candy cane.
Notes
Keep the milkshake thick so the chocolate chunks stay evenly throughout the shake. If it's runny, the chocolate pieces will fall to the bottom of the glass.
You can use less milk and white chocolate chips for a less chocolaty shake. Try using 2 tablespoons of each instead of ¼ cup.
Dairy Free - use your favorite dairy free and lactose free ice cream and milk at a 1:1 ratio. The texture my differ depending on the texture of the substitutes used.
Almond Bark- For a dairy free and lactose free chocolate option, use broken up pieces of white and milk chocolate almond bark.
For a stronger chocolate or peppermint taste try using chocolate ice cream or peppermint ice cream instead of vanilla.