Cookies and Cream Shamrock Shake

In this Cookies and Cream Shamrock Shake, finely crushed chocolate sandwich cookies are mixed into the perfect creamy and minty shake. Serves 2 to 4 or more depending on the glasses.

Every year when March finally arrives, besides celebrating St. Patrick’s Day and stuffing my face with corned beef and cabbage, I would always look forward to splurging on a certain fast-food chains minty-green shake.

More specifically, A Shamrock Shake.

Well, I’m happy to say there’s no need to wait in the drive-thru line to get a shamrock shake because I found a recipe that even better and can be made and sipped on in the comfort of our own home. In this recipe, chocolate cream-filled cookie crumbs are blended with vanilla ice cream, milk, mint and vanilla extract (and green food coloring if you so choose) into a thick and delicious 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 these goodies, hang on! You’re almost there!

To make These Cookies and Cream Shamrock Shakes You Will Need:

• chocolate sandwich cookies – Like Oreos or similar brand of choice.
• spearmint extract – Gives these shakes that distinct minty flavor. I like Simply Organic mint extract.
• vanilla extract – Enhances the flavors in the shake.
• green food coloring – This is optional but does give the shake it’s signature green color.
• milk – Use a milk of your choice. I prefer whole milk or 2%.
• vanilla ice cream – Use real cream, full-fat ice cream. (more on this below)

Set the ice cream out on the counter 15 to 20 minutes prior to making the shakes. Meanwhile add 12 chocolate cookies into a food processor.

Secure the lid and blend until they are a fine crumb.

Into your blender add 1 teaspoon mint extract, a splash of vanilla extract and 3/4 teaspoon green food coloring. You don’t need to add the food coloring if you don’t want to. Typically I don’t like to use food coloring when I bake (unless it’s red or black velvet). But like those were, these also are a special occasion, therefore an exception to my rule.

Pour in 1/2 cup milk.

Add in 4 cups (or 32 ounces or 2 pints) vanilla ice cream.

What Type Of Ice Cream Is Best To Use In Shakes?

It’s best to use real, full cream and full-fat ice cream. It holds up when being blended with other ingredients because thicker, richer and has more air whipped into it, yielding a more flavorful, rich and decadent shake.

What Are Brands Of Full Fat Ice Cream?

Use Brands like Häagan Daz, Hudsonville, Private Selection (Kroger). Always read labels to know you’re getting quality ice cream.

Can Dairy Free Ice Cream Be Substituted?

I have yet to test this recipe using dairy free alternatives. But if you try it, I’d love to hear how it worked for you!

Secure the lid and blend until combined and creamy.

Lastly, add in all of the cookie crumbs.

Pulse to combine.

Believe me when I say I could have EASILY called it a day and walked away with the pitcher and a straw.

Pour the luxurious cookies and cream shamrock shake into glasses, top with whipped cream and add a cherry on top!

So good! And now there’s no need to wait for March to have a shamrock shake.

Click Here For My Boozy Shamrock Shake Recipe!

Enjoy! And if you give this Cookies And Cream Shamrock Shake recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Adapted from The NewlywedChefs.com