Ingredients:
1 pintvanilla non-dairy oat ice cream, such as Oatly
2 ounceschilled, filtered water
2 ouncescrème de menthe
1 ounceCognac
1 ouncewhite crème de cacao
3 dropsgreen food coloring
Mini nonpareils rainbow sprinkles for garnish, optional
Directions:
If using the sprinkles, pour a thick layer into a small saucer (deli container top works great too). Then dip the tip of your glass(es) in water and then in the sprinkles. While still holding the glass over the sprinkles, wipe the inside of the glass free of any sprinkles and shake off any excess.
Thaw non-dairy ice cream in the refrigerator for at least 4 hours. Once thawed, combine with the remaining ingredients in a medium bowl and whisk until fully combined. Pour into the fully-chilled freezer bowl of the ice cream maker, place paddle in the center of the bowl, and return to the freezer to chill for at least 1 hour. Then, place on the base, cover with lid, and churn until semi-solid, milkshake consistency, at least 15 minutes. Pour immediately into prepared glasses and serve, or return to the freezer if saving for later, where it will keep for up to one week. If storing in the freezer, note that the drink will not fully solidify but plan to take it out 5 or so minutes before serving (and give it a quick stir) so that it pours more easily.