In high school, the track season started at the beginning of March. It was hard to find the motivation to run outside in the slush and mush but one thing that pushed us out the door was our annual “fun run” to McDonald’s for Shamrock Shakes right before St. Patrick’s Day. Mint has never been my favorite flavor, but something about the tradition of slurping up those cool green shakes was very appealing and I looked forward to our fun runs as much as the next girl. If you have similar good memories of the Shamrock Shake, here’s an at-home version that’s just as tasty.
- Vanilla ice cream or frozen yogurt
- Mint extract
- Green food coloring
- Blender, immersion blender, or food processor
- Optional: mint leaf garnish, whipped cream
Truthfully, there’s not much to this recipe. Adjust the measurements to fit the size of the shake you want, and the thickness you want. I combined about two cups of ice cream and 1/3 cup milk (err on the side of less milk and add slowly–you don’t need much to thin it out). I put these in a large glass, along with 1/4 teaspoon mint extract and three drops of green food coloring. The mint extract flavor went a long way–start with a small amount and adjust as needed. Conversely, you’ll need more food coloring than you think to get an intense green color. I stopped at three drops for a pretty pale green, but if you want a really bright color, you’ll probably need five or six drops. I used my trusty Cuisinart Immersion Hand Blender to blend all the ingredients together, but leaving some lumps of ice cream (my preference). Of course you can use a regular blender, or even a food processor in a pinch. Garnish with whipped cream and/or a mint leaf.
Happy St. Patty’s!