Copycat Sonic Peppermint Brownie Bark Shake Recipe

If winter ever had a flavor, it might just be this. The Sonic Peppermint Brownie Bark Shake is that chilly December night wrapped in a fuzzy blanket kind of treat, creamy vanilla, sharp peppermint, chewy brownie pieces, and all the joy of peppermint bark packed into one thick, frosty glass.

I tried it once on a road trip through Tennessee, when a random Sonic off the interstate had a glowing banner that read “New Holiday Shake Inside.” I pulled over just for gas, but left with a peppermint-swirled masterpiece and brownie bits stuck to my straw. Every sip was cold and crunchy, chocolatey and minty, like a peppermint bark dessert rolled into soft-serve form. I’ve craved it ever since, especially when it disappears from their winter menu.

This copycat version is everything I remember, with a few tweaks to make it even better at home. You get all the contrast: the cool, the creamy, the fudgy chunks, and that peppermint sparkle that tingles on your tongue. The texture’s just thick enough for a spoon but soft enough to drink, with candy cane dust in every bite.

How to Make Copycat Sonic Peppermint Brownie Bark Shake

Start by baking a thin, fudgy brownie layer with real chocolate and mini chips, not too cakey, not too crisp. Once it cools, chop it into chewy little chunks that’ll melt just enough in the shake. Meanwhile, crush peppermint candies into festive shards and powdery dust. For the base, blend creamy vanilla ice cream with milk, cream, and a pinch of peppermint until it’s thick like soft-serve. Fold in those brownie bits and candy shards at the end so they stay chunky, not slushy. Top with whipped cream, a cherry, and a snowfall of minty sparkle. It’s like sipping a frozen December memory through a straw.

Nutrition Facts (Estimated, per 16 oz serving)

• Calories: 870
• Fat: 34 g
• Saturated fat: 20 g
• Sugar: 104 g
• Carbohydrates: 135 g
• Protein: 12 g
• Sodium: 320 mg

Ingredients (Serves 2, 14–16 oz each)

Prep Time: 15 minutes
Cook Time: 10 minutes (brownies)
Total Time: 25 minutes

For the brownie bits

• 4 oz semi-sweet chocolate, chopped
• 3 tbsp unsalted butter
• ¼ cup sugar
• 1 egg
• ¼ cup all-purpose flour
• Pinch of salt
• 2 tbsp mini chocolate chips or chunks

For the peppermint mix

• ¾ cup crushed peppermint candies (divided: ½ cup chunky, ¼ cup fine dust)

For the shake base

• 4 cups vanilla ice cream (softened slightly, not melted)
• ½ to ¾ cup whole milk, cold
• ¼ cup heavy cream
• 1–2 tsp vanilla syrup or simple syrup
• 2–3 drops peppermint extract (optional)
• Pinch of salt (for roundness)

Toppings

• Whipped cream
• Extra peppermint bits
• 2 maraschino cherries

Tools You’ll Need

• 8×8 brownie pan
• Mixing bowl
• Whisk and spatula
• Blender
• Chef’s knife
• Measuring cups and spoons
• Chilled serving glasses
• Long spoons and thick straws

Instructions

Step 1: Make the brownie bits

Preheat oven to 350°F. Line your brownie pan with parchment. Melt chocolate and butter together in the microwave or over a double boiler. Stir until smooth. Whisk in sugar, then egg, then salt. Fold in flour and mini chocolate chips. Spread thinly in pan (about ¼ inch). Bake 8–10 minutes, until set but still fudgy in the center. Cool completely, then chill for 15 minutes and cut into tiny pieces (pea- to dime-sized).

Step 2: Prep the peppermint

Crush your peppermint candies. You want ¼ cup finely ground dust and ½ cup chunky shards. Keep them separate, the dust goes in the shake base, the shards get folded in at the end for crunch.

Step 3: Blend the shake base

In a blender, combine vanilla ice cream, ½ cup milk, cream, vanilla syrup, pinch of salt, and 1–2 tbsp of the fine peppermint dust. Blend just until smooth and thick, adding a splash more milk only if it’s too hard to blend. Taste, if it needs more mint, add 1–2 drops of peppermint extract and pulse again.

Step 4: Add mix-ins

Fold in 1 cup brownie pieces and ⅓ cup peppermint shards by hand or with 1–2 quick blender pulses. You want texture, not sludge.

Step 5: Serve it up

Spoon into two chilled glasses. Top with whipped cream, a sprinkle of remaining peppermint shards, and one cherry per glass. Serve immediately with a long spoon and thick straw.

Tips

• Brownies too soft? Let them chill longer before dicing.
• Shake too thin? Add another scoop of ice cream and pulse again.
• Too minty? Next time, skip the extract and rely on the crushed candies only.
• Want more pink streaks? Add a bit more peppermint dust and stir gently for that festive look.

What to Serve With

Whether you’re cozy on the couch or throwing a holiday dessert night, this shake pairs best with a mix of soft, chewy, and salty-sweet contrasts.

Festive sweets

• Molasses or ginger cookies – Their spice warms up the icy peppermint vibes, making the shake feel even frostier in contrast.
• White chocolate bark with cranberries – Another nod to the bark theme, but more tart and creamy. It’s like pairing peppermint with peppermint’s cooler cousin.
• Mini chocolate cupcakes – Let them be plain, maybe with a dusting of cocoa. One bite of fudgy cake, one sip of shake, perfection.

Salty counterpoints

• Kettle-cooked chips or sea salt crisps – That salt cut through the sweet with a welcome crunch. Honestly, I dip them in the whipped cream when no one’s looking.
• Pretzel sticks or nuggets – Great for dipping or munching between sips. That salty-sweet combo works every time.
• Grilled cheese sliders – Might sound odd, but trust me: gooey, melty cheese with toasty bread balances the icy mint shake like a dream.

Brunchy bites

• Maple sausage bites – A savory-sweet contrast that turns this shake into a breakfast-dessert hybrid.
• Brioche toast fingers – Soft, buttery toast that soaks up cold shake bits like sponge cake. Add a cinnamon sprinkle for holiday flair.
• Pancake poppers with syrup drizzle – Think of them as mini helpers for all that peppermint magic.

Variations

Mint Mocha Shake
Add 1–2 tsp cocoa powder to the base before blending, and swap half the vanilla ice cream for chocolate. Fold in brownie bits as usual.

White Peppermint Shake
Skip the brownie bits entirely and blend in 1 tbsp white chocolate chips with the peppermint candies for a snowier take.

Extra Bark Crunch
Add chopped pieces of homemade or store-bought peppermint bark instead of just crushed candies. Fold in with the brownie for a more intense crunch.

Boozy Holiday Version
Add a shot of peppermint schnapps or Irish cream to the base blend. Serve in smaller glasses for an adult winter treat.

Single-Serve Shake
Halve the recipe to make one big 16 oz shake, or use smaller scoops for a mini dessert cup version (great for holiday parties).

Protein Boost
Add 1 scoop unflavored whey protein to the milk and let it rest for 1–2 minutes before blending with the ice cream. Makes it thicker and adds some staying power.

Ingredient Substitutes

Brownie Pieces

• Substitute with: Store-bought brownies (diced), chocolate chunk cookies (for a crunchier take), or chocolate cake scraps
• Skip entirely? Try crushed Oreo cookies for a smoother texture

Vanilla Ice Cream

• Substitute with: French vanilla, soft-serve custard, dairy-free coconut or oat-based ice creams
• Lower fat version: Frozen yogurt or banana-based nice cream

Whole Milk

• Substitute with: 2% milk, oat milk (best non-dairy for creamy body), almond milk, or evaporated milk for richness

Heavy Cream

• Substitute with: Half and half, canned coconut milk (shake well), or leave it out for a lighter version

Peppermint Candies

• Substitute with: Candy canes, soft peppermint puffs (for gentler crunch), or peppermint bark (adds chocolate)

Peppermint Extract

• Substitute with: Spearmint extract (use sparingly), or skip if candies provide enough mint

Whipped Cream

• Substitute with: Coconut whip, stabilized homemade whipped cream, or sweetened ricotta for a thicker top

Maraschino Cherry

• Substitute with: Fresh cherry, sugared cranberry, or even a tiny chocolate truffle if you want a twist

Honest Review

After a few test batches (and more spoon-licking than I’d admit publicly), this Peppermint Brownie Bark Shake nails that Sonic holiday magic surprisingly well. The texture is spot-on: thick enough to hold a cherry upright, but smooth enough to sip through a big straw. The crushed peppermint gives it that icy sparkle without overpowering the vanilla creaminess, and the brownie chunks? Pure fudgy bliss. Especially the chewy edges, they give it that “bark” vibe Sonic talks about.

Is it identical to what they hand you in the red-and-white cup at the drive-in window? Not exactly. Sonic’s soft-serve base has a certain commercial fluffiness I couldn’t replicate at home, and their brownie pieces are a bit more uniform. But flavor-wise? It checks every box. Cold, creamy, chocolatey, minty, festive in the best way.

Would I make it again? Absolutely. Especially on nights when I want dessert but also want to stay wrapped in a blanket. It’s a December mood in milkshake form.