Photo: Jennifer Davick; Styling: Buffy Hargett
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- 2 cups vanilla ice cream
- 2/3 cup milk
- 1/3 cup crème de cacao
- 9 miniature or 3 (1.4-oz.) chocolate-covered peppermint patties, chopped
- Process ice cream, milk, crème de cacao, and chopped peppermint patties, in a blender until smooth.
- Note: We tested with York Peppermint Patties.
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