Shamrock Mint Milkshake

The first time I made these, my kitchen counter looked like a green explosion had happened. I was rushing to get ready for a St. Patricks Day gathering and got a little too enthusiastic with the food coloring. The shakes turned out brilliant emerald, but so did my shirt, the blender, and somehow the cat who had been watching from the windowsill.

Last year my youngest declared these magic potions and refused to drink anything else for the entire month of March. I started making them as an after school treat and the ritual became something we both looked forward to. The sound of the blender whirring became our signal that something sweet was coming.

Ingredients

• 2 cups vanilla ice cream: Let it soften on the counter for about three minutes before blending. Rock hard ice cream makes the blender work way too hard and can leave icy chunks.
• 1/2 cup whole milk: Start here. You can always add more if the consistency is too thick for your liking.
• 1/2 teaspoon pure mint extract: Not peppermint. Trust me on this difference. Mint is sweeter and more subtle.
• 2 tablespoons granulated sugar: Only if your ice cream is not already sweet enough. Taste before adding.
• 3 to 4 drops green food coloring: Start with three drops. You can always add more, but you cannot take it back.
• Whipped cream: For that diner style finish that makes everything feel more special.

Instructions

Gather everything first:

Measure all your ingredients before starting. There is nothing worse than having a half blended shake while hunting for the mint extract in the back of the pantry.

Combine and blend:

Add everything to the blender and puree until completely smooth. Stop and scrape down the sides once to make sure no ice cream is stuck.

Taste and adjust:

Dip a spoon in and see what you think. Need more mint? More sugar? This is your moment to fix it.

Pour and garnish:

Divide between two tall glasses. Add a swirl of whipped cream and whatever festive toppings make you smile.

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These became a birthday tradition for my March baby after she saw them at a restaurant and declared them the most beautiful thing ever. Now she requests them instead of cake, and honestly, I cannot blame her. There is something joyfully festive about bright green anything.

Getting The Right Texture

The secret to that perfect diner thickness is using slightly softened ice cream and not overdoing the milk. If you accidentally add too much liquid, throw in another scoop of ice cream and blend again. No one will know the difference.

Making It Dairy Free

Plant based ice cream has come a long way, but it tends to be softer than dairy. Start with less milk and add gradually until you reach your preferred consistency. The color might look slightly different depending on the base.

Adult Version Options

A splash of crème de menthe transforms this into a proper dessert cocktail. The alcohol also helps prevent the shake from melting too quickly if you are taking time to garnish and photograph it. One ounce is plenty for two servings.

• Use clear glasses to show off that vibrant color
• Add the garnishes right before serving
• Keep extra ice cream handy in case someone wants seconds

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These never fail to make people smile, which might be the best reason to keep making them year after year.

Recipe Questions

→ What gives the milkshake its green color?

Green food coloring is added to achieve the vibrant shade reminiscent of shamrocks.

→ Can I substitute peppermint extract for mint extract?

Yes, peppermint can be used for a stronger, more cooling flavor. Use less, about 1/4 teaspoon, to balance taste.

→ How can I make the milkshake thicker or thinner?

Adjust the amount of milk: use less for thicker or more for a thinner consistency.

→ Are there dairy-free options available?

You can substitute plant-based ice cream and milk alternatives to make a dairy-free version.

→ What toppings complement this milkshake well?

Whipped cream and green sprinkles or a maraschino cherry add flavor and visual appeal.