This vegan Shamrock Ice Cream Milk Shake is spot on for St. Patrick’s Day–made with coconut milk ice cream, mint, and a little healthy greens to add to the festivities.
Top of the mornin’ to you!
Have any of you ever kept a diary? I started when I was young.
I wrote all kinds of news-worthy stuff, like clothes I loved, the boy at school, my first kiss (It was before I was 16, so I truly can’t say I was sweet 16 and never been kissed. Shhhh, don’t tell), how I hated math, how bored I was, how mean my parents were (but really weren’t).
You know, that sort of stuff.
I don’t keep one any more. Well, I sort of do. I have this blog of mine.
I just may not share with you about the time my mom gave me a perm and ratted up my hair to look like her beehive do and sent me to school.
I won’t share with you about picking up a mouse, getting bit, and telling my mom a mouse jumped up and bit me (I was scared of getting into trouble for picking it up). Har-har.
I won’t share with you about going to Holmes Lake at night dressed in my dark sweat suit and scaring all those making out in their sweaty, steamed-up cars and having them chase you all the way home in their car.
No, instead I’ll share with you all kinds of foodie stuff that floats my boat. Okay, maybe I do share a little too much about me (hint-hint my “Weekly Dish”) and all of my crazy addictions, like this Shamrock Shake for instance.
I’ve been on a mint kick lately. I’m feeling like Kermit The Frog…I don’t mind being green. In fact, I sort of LOVE green. It’s one of my favorite colors along with blue and purple and pink. Did you ever wear that crazy mint green eye shadow on your lids eons ago? Ya, I was one of them. Holy crap, I looked like someone who starred on Star Trek (if you’re too young to know what that means, just humor me, kay?)
We are having unseasonably warm spring weather in Utah. We’ve been enjoying 60-70 degree weather! In fact, yesterday it was so nice that after working in the yard, I decided to enjoy me a Vegan Shamrock Ice Cream Shake to cool me down!
Have you had a Shamrock Shake at McD’s? Totally awesome, right? Totally expensive right? Totally inconvenient to drive all the way over just to get an amazing shake topped with whipping cream, right?
Of course, now that I’m vegan and eating a plant-based diet, McDonald’s Shamrock Shake is no longer on the top of my list. So I thought I’d bring you this recipe of McDonald’s Shamrock Ice Cream Shake vegan style that is way healthier and definitely compassionate and I topped it with my yummy coconut whipping cream! It was so delicious that I ate it to the very last drop. And to be honest, I don’t even know if there was a drop left!
The picture is the proof!
This vegan shamrock ice cream shake recipe is:
Health-ier (spinach people!)
Very high in manganese
Has no cholesterol
Very low in sodium
What’s your favorite shake?
If you like this St. Patrick’s Day recipe, you might like this green recipe for Creamy Asparagus Soup
Try thee best brownies ever: It is fair to warn you that if you make this Andes Chocolate Mint Bars Recipe, be prepared to eat the whole batch…yourself. You won’t want to share.
- 2 cups (or an entire pint) vanilla coconut milk ice cream
- 1 1/4 cup almond milk
- 1/4 teaspoon mint extract
- 1/4 cup spinach, for green colour (kale has harsher taste, use spinach for no "green" taste at all). If you don't like spinach, use green food coloring (about 8 drops)
- Coconut whipping cream (optional)
- 2 Maraschino cherries (optional)
- Combine all ingredients in a blender and blend on high until smooth and creamy.
- Pour into two glasses, top with coconut whipping cream and maraschino cherries. Serve right away.
Recipe adapted from TheEdgyVeg.com