Copycat Shamrock Shakes with Minty Whipped Cream and Candy Shamrocks

Ingredients

For Candy Shamrocks, spoon green candy melts into a small zip top bag and snip tip off of bag.
Pipe shamrocks (3 small dots and one stem) onto a parchment paper lined baking sheet.
Freeze for 3-5 minutes until candy hardens. Remove from freezer and peel shamrocks off paper and set aside until needed.
To make Minty Whipped Cream, pour heavy whipping cream into a small mixing bowl and sift the powdered sugar over top.
Add peppermint extract and beat using an electric mixer on low speed for 15 seconds. Increase speed to high and beat until whipped cream forms stiff peaks.
Spoon into a pastry bag fitted with a large star tip and refrigerate until needed.
To make Shamrock Shakes, combine vanilla ice cream, milk, peppermint extract, and a few drops of green food coloring in a blender. Blend until smooth.
Pour into chilled glasses and top with a big swirl of whipped cream and shamrock candies.
Serve immediately with a straw.