Shamrock shakes is a childhood favorite of mine! This semi-from-scratch version has vanilla ice cream, chocolate sandwich cookies and a cherry on top!
Every year when March finally arrives, besides celebrating St. Patrick’s Day and stuffing my face with Irish Stout Beef Stew, I would always look forward to splurging on a certain fast-food chains certain minty-green shake.
Well, I’m happy to say there’s no need to wait in the drive-thru line to get a (artificial ingredient loaded) shamrock shake because I found a recipe that is deliciously similar and we can make and sip on in the comfort of our own home.
Vanilla ice cream and chocolate cream-filled cookies blended into a thick shake; who could resist that? For all of those who didn’t give up any cookies, sweets or ice cream for Lent, these shakes are for you! For those who did give-up goodies, hang on you’re almost there!
To make These Homemade Shamrock Shakes You Will Need:
- 4 cups full fat vanilla ice cream
- 12 chocolate sandwich cookies (I like Newman’s Own)
- 8 tablespoons whole milk
- 1 teaspoon mint extract
- 3/4 teaspoon green food coloring
Start by adding a few chocolate cookies into a food processor. In order to make a cup you’ll need about twelve or so.
Grind them all down until a fine crumb.
Reserve a cup and set aside. Here’s a thought; in the end sprinkle any leftover cookie crumbs over these shakes for a little chocolaty-crunch action! Now of course I didn’t think of that until after the shake was gone and the only evidence left was the tinge of green on the corner of my lip, but next time… next time, it’s so happening.
Okay, moving on. You’ll need four cups of ice cream added into your blender.
Then add in the eight tablespoons of milk.
Next, measure and add a teaspoon of mint extract.
And then 3/4 teaspoon of green food coloring. You don’t need to add the food coloring if you don’t want to… I normally, as a rule, don’t use food coloring when I cook… but these were a special exception to that rule.
Lastly, pour in the cup of cookie crumbs.
Believe me when I say I could have EASILY called it a day and walked away with this and a straw, but I somehow knew you’d be a little peeved if this was the end of the post.
So I fought the urge, replaced the lid and let the blender run until everything is well combined.
Then I poured the frothy shamrock shakes into four of my favorite glasses, added a dollop of homemade whipped cream and plopped a cherry on top! I also drank mine down in one giant gulp, but that’s neither here-nor-there.
These will blow your mind. I’ll definitely be making these shakes again, and often (March or not!).
This recipe was delightfully borrowed from TheNewlywedChefs.com
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