It’s that time of the year, McDonald’s Shamrock Shakes that is. I’ve been dairy-free for 3 years now and haven’t had a milkshake since my diet changes. Wow, this was delicious – cold, creamy, minty, refreshing. It made me giddy. My son loved it too – he’s a mint crazy kid but doesn’t usually like almond milk drinks (he eats/drinks dairy) but he gave this shake a two thumbs up. Said it was better than any he’s had in a restaurant.
- 1/2 Cup Vanilla Almond Milk (chilled)
- 3 T Torani Peppermint syrup (chilled)
- 1 pint (2 cups) vanilla almond milk ice cream
- Green Food coloring
- SoDelicious CocoWhip
- mint leaves
It is very important to chill all the ingredients so they’re very cold. Because almond milk ice cream freezes differently (and melts faster) than traditional ice cream to make a thick and creamy shake, everything should be chilled and it is important to work quickly. But it’s worth it.
Step 1: Place almond milk, peppermint syrup, ice cream in the blender. Add green food coloring (I use gel coloring so only the tiniest amount is needed, if you use food coloring a drop or two is good). Cover and blend on high speed until a smooth. Be careful not to over blend.
Step 2: Pour into a glass and top with whipped topping. Garnish with mint leaves.
Makes approximately two servings. A bit smaller than a traditional shake because of the ice cream to milk ratio, but it’s plenty filling.