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    Shamrock Shake Recipe

    ha scritto per te

    This Shamrock Shake Recipe is full of eye-popping green color and creamy mint flavor. Make this seasonal treat whenever you need a minty pick-me-up!

    The Shamrock Shake returns to McDonald’s menus each February to help celebrate St. Patrick’s Day. It’s only for a limited time, but now you can make the minty milkshake year-round! This recipe is so easy to make and fun to share.
    If you’ve been reading this blog for very long, then you know I’m extremely picky when it comes to mint-flavored sweets. I am likely to pass up minty sweets on most dessert menus. Why? Because it’s difficult to know if you’re getting something that tastes light and refreshing, or something more akin to toothpaste. This is definitely not the latter. This copycat Shamrock Shake recipe is creamy and indulgent with light mint flavor.  It’s such an easy dessert for St. Patrick’s Day dinner – or heck! Anytime you’re looking for a sweet minty treat.

    Shamrock Shake Origins
    First, a bit of history. Because after some digging, I was shocked to see how long Shamrock Shakes have been around. Connecticut McDonalds franchise owner Hal Rosen brought the Shamrock Shake to life in 1967. He created it to help celebrate St. Patrick’s Day. But get this – it wasn’t mint-flavored! It was made with lemon-lime sherbet. In 1983 that the mint-flavored shake made its debut. It was such a success, McDonalds decided to debut it nationally. Altogether, that’s more than 50 years of Shamrock Shake-ing!

    Let’s Talk Vanilla Ice Cream
    According to their website, McDonald’s Shamrock Shake recipe is made with reduced fat vanilla ice cream from the on-site soft serve machine. It’s perfectly fine to start with your favorite full fat, plain vanilla ice cream from the grocery store. It doesn’t have to be reduced fat. But it can be. However, full fat will blend better and the milkshake will be thick. Mayfield’s, Breyer’s, Turkey Hill – all the usual vanilla ice cream brands will work. Set the tub of ice cream out for about 10 minutes at room temperature to soften.

    What Kind of Milk?
    Use whole milk for the closest copycat of the McDonald’s shake. If you’re not a purist or stickler, then use whatever milk you prefer. 2% works well also. You’ll need about 1 1/2 cups for this recipe.

    Shamrock Shake Flavor and Color
    The McDonalds formula uses mint beverage syrup for the Shamrock Shake recipe. I don’t know about you, but I don’t keep beverage syrups on hand. But as a baker I definitely have mint extract. Use mint extract, and sure to use bottles labeled as “Mint” and not “Peppermint”. You might think there’s not much difference. But peppermint flavor is much sharper and not as true to the original shake’s flavor.  Start with 1/4 teaspoon of mint extract. Then, add more to taste. I know that doesn’t seem like much. However, over the years, and through many bottles of mint extracts, I’ve learned that brands vary in strength. You can always add more to taste.
    What makes the Shamrock Shake green?
    Well, technically, the food industry’s Yellow 5 and Blue 1. Yep, food color! The shades seem to vary a little in person and in advertisements. Some show it as bright lime green. And others are more emerald green.  So, use whatever green color you have on hand. A few drops of liquid green food color from a standard pack of grocery store food colors will work. I used a few drops from this Wilton’s set.

    Toppings
    In 2012, the shake was updated with whipped cream and a cherry on top. The squirt-y canister of aerosol whipped cream is a good standby. However, it is extremely meltable and goes flat rather quickly. I made some homemade using whipping cream, because it holds its shape longer. (And I needed it to last through an hour-long photo session!) Use whatever you prefer. But, while fleeting, the aerosol whipped cream is closest to its inspiration.

    Blend it all Together
    Get the ice cream, milk, green food color, and mint extract together in the pitcher of a blender. Then, give it whir. Taste-test, and add more mint extract if needed.

    Pour in a Tall Glass
    Divide the milkshake mixture between four glasses. Immediately top with the whipped cream of your choice (aerosol or homemade). Add the all-important red cherry on top!

    If you’re feeling festive, you could add some sprinkles to the whipped cream. I had some cute gold sugar pearls, which I used as a nod to leprechaun’s gold. Green sprinkles would also look super cute and very spring-y. Enjoy!
    Related recipe: Irish Cream Coffee Milk Punch

    Shamrock Shake Recipe

    Heather Baird

    This minty, green seasonal treat can now be enjoyed year-round! Shamrock Shakes are so fun to make and an easy St. Patrick’s Day dessert – although they shouldn’t be limited to the holiday. They’re an evergreen favorite! (Pun intended!)Be sure to use extracts labeled as “Mint” and not “Peppermint”. Peppermint extract is sharp and unlike the mint flavor used in Shamrock Shakes. Also, be a label-reader, and pay attention to the ingredients. Some mint flavorings labeled as ‘extract’ are oil based, and will be stronger than water-based extracts. If your ice cream is frozen rock-solid, let it stand at room temperature for 10 minutes before using, or until it is easily scoopable.

    #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

    Prep Time 5 minutes minsBlend time 2 minutes 2 minutes minsTotal Time 7 minutes mins

    Course DessertCuisine American

    Servings 4

    Ingredients US CustomaryMetric 4 cups vanilla ice cream about 8 scoops1 1/2 cups whole milk1/4 teaspoon mint extract plus more to taste10 drops liquid green food color plus more if neededAerosol whipped cream see recipe notes for homemade4 maraschino cherries with stems patted dry2 tablespoons sprinkles, gold or green optional
    Instructions In a blender pitcher, combine the vanilla ice cream, half of the milk, 1/4 teaspoon mint extract, and 10 drops of liquid green food color. Blend to combine; mixture should be very thick.While the blender is running, add additional milk through the hole in the blender lid to achieve a thick, pourable consistency (you may not have to use all of the milk, depending on the ice cream temperature and brand).Taste-test the milkshake mixture, and add more mint extract, 1/8 teaspoon at a time. My milkshake batch took exactly 1/2 teaspoon of mint extract.When the mint flavor is just right, add additional green food color if needed for a bright, festive hue. Blend until completely smooth.Immediately divide the shake between 4 glasses (about 12 oz. capacity, each) and top each glass with a large swirl of whipped cream.Add cherries on top of the whipped cream, then add sprinkles, if using. Serve immediately.
    NotesHomemade Whipped Cream: Place one cup of heavy cream in the bowl of an electric mixer with a whip attachment. Beat until slightly thickened, and add 2 tablespoons fine granulated sugar. Beat until stiff peaks form. Transfer to a piping bag fitted with a large closed star top (Ateco 856). Pipe swirls of whipped cream on top of the milk shakes. Or, just dollop whipped cream on top of the shakes with a spoon.
    Boozy Variation: Omit the mint extract, and add 1/4 cup of crème de menthe liqueur to the milkshake mixture. Add more to taste.
    Vegan/Dairy-Free Shamrock Shake: Replace the ice cream in this recipe with plant-based vanilla ice cream in equal portions (oat milk, cashew, or coconut milk to name a few). Also use plant-based milk. Use plant-based frozen whipped topping (thawed), such as So Delicious brand coconut whipped cream.
    Copycat Oreo Shamrock McFlurry®: Crush 8 Oreo cookies and add them to the blender pitcher with the mint milkshake mixture. Blend in bursts to disperse cookie pieces throughout the shake. Don’t blend too much, or the cookies will turn the milkshake grey.
    *Shamrock Shake is a registered trademark and brand of McDonald’s Corporation. 

    Keyword maraschino cherries, McDonald’s Shamrock Shake, peppermint extract, vanilla ice cream, whipped cream, whole milk

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    • in Recipes

      Oat and Stout Skillet Brownie

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      Oat and Stout Skillet Brownie is a hearty, rich dessert served warm with scoops of vanilla ice cream on top. Use your favorite stout in this recipe!

      After two long months of cold, rain, and more rain, the March sky has cracked open to grace us with a little sunshine. The light falls differently in our front room, and our four little dogs rearrange themselves on the floor and furniture to take advantage of every patch of sunlight. Even they know that spring is on its way. I’m so ready for outdoor activities, like planting my veggie garden. But it’s still too chilly for that. So I’ve contented myself in the kitchen, testing some cozy recipes – skillet brownie recipes in particular.
      This Oat and Stout Skillet Brownie is wonderfully rich and hearty, and best served warm with vanilla ice cream. And it’s an easy fix! Because making a skillet brownie is just as easy as making a pan of brownies. You just need a heat-proof skillet. Cast iron is preferred, but not a necessity.

      The best beer for brownies.
      Light lagers and ales are fine for cakes, but rich chocolate brownies need a much bolder beer. Dark stouts are brewed with dark roasted malt, and have flavors that stand out against the richness of semisweet chocolate. Here I’m using milk stout, which is sweeter than most other dark stout beers. However, you can use your favorite stout in this recipe. Chocolate stout is a good choice, for obvious reasons!

      Make a reduction.
      Boil the beer and 1 cup of butter together for 10 minutes. During this time it will reduce slightly. This results in condensed beer flavor and gives the butter some toasty notes, too!

      Pour the reduced beer mixture over chopped semisweet chocolate. Let it stand for a few minutes, then whisk it together until smooth and glossy. Let it cool about five minutes.

      Next, mix up some sugar, brown sugar and eggs. Then pour the cooled chocolate mixture into the egg mixture. Mix until smooth.

      Sift in cocoa powder, flour, and pour in some old-fashioned oats. Mix all of that together until just combined.

      Pour the batter into a greased 9 1/2-inch or 10-inch cast iron skillet and bake for 25-30 minutes.

      Serve this brownie warm with scoops of vanilla ice cream. The dark, roasty notes of the stout give the brownie new depth of flavor. The oats make it substantial. It’s a lovely shareable dessert after a St. Patrick’s Day feast, if that is on your calendar.

      Quick skillet-toasted oats makes a fine topping, and completely optional. But it gives the brownie another layer of texture and flavor. An easier garnish is a sprinkle of semisweet chips. They melt and become gooey on top of the warm brownie – highly recommend!
      Related recipe: Five Ingredient Guinness Brownies

      Oat and Stout Skillet Brownie

      Heather Baird

      This decadent and highly shareable skillet brownie makes a wonderful ending to a St. Patrick’s Day feast. Or, make it for the beer enthusiast in your life. Use your favorite dark stout in this recipe. milk stout, chocolate stout, Guinness draught – any of these will work.Use a 9 1/2 inch or 10 inch heatproof skillet in which to bake this confection. Cast iron is preferred for crusty edges, but not entirely necessary. These brownies are cake-like and best served warm with ice cream or whipped cream. Instructions for a gooier skillet brownie are in the recipe notes.

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      Prep Time 30 minsCook Time 25 minsTotal Time 55 mins

      Course DessertCuisine American

      Servings 12

      Equipment9 1/2-inch heat proof skilletMesh sieve
      Ingredients US CustomaryMetric Skillet brownie1 cup unsalted butter1 cup stout beer such as milk stout or Guinness8 oz. semisweet chocolate chopped2 large eggs2 large egg yolks3/4 cup granulated white sugar1/4 cup brown sugar packed3/4 cup all-purpose flour1/3 cup unsweet cocoa powder1/2 cup old fashioned oats12 teaspoon fine grain saltToppingsVanilla ice cream for serving1/2 cup toasted oats optional -see recipe notes1/4 cup semisweet chocolate chips optional
      Instructions Preheat the oven to 350°F. Lightly coat a heat-proof skillet with cooking spray.In a medium saucepan, combine the butter and stout. Bring to a boil; reduce heat so that the mixture maintains a constant bubble. Simmer for 10 minutes, stirring occasionally.In a separate mixing bowl, add the chopped chocolate. Pour the hot beer mixture over the chocolate and let stand 5 minutes. Whisk together until the chocolate is completely melted and smooth. Let cool slightly.In the bowl of an electric mixer, combine the eggs, egg yolks, and sugars. Mix well. Pour in the cooled chocolate mixture. Mix until combined. Sift the flour and cocoa powder into the chocolate mixture. Add the oats. Mix on low speed until combined.Pour the mixture into the prepared pan. Bake for 22-25 minutes, or until set.Cool on a wire rack for 10 minutes. Serve warm with vanilla ice cream. ToppingsGarnish with toasted oats (see recipe notes) and semisweet chips, if desired.
      NotesFor the toasted oats, melt 1 tablespoon of butter in a nonstick skillet. Add 1/2 cup old fashioned oats. Toast over medium-high heat until golden brown. Let cool before using as a brownie topping.
      This brownie is cake-like. If you prefer your brownies fudgy and moist in the center, you can under bake it slightly to an internal temperature of 180°F. It is safe to eat but has a gooey interior. Measure the temperature with a probe thermometer for accurate results.
      This brownie is best served warm with vanilla ice cream. Leftovers can be heated up in the microwave at 100% power in 30 second increments.

      Keyword milk stout, oat and stout skillet brownie, semisweet chocolate, skillet brownie, St. Patrick’s Day Dessert, stout brownies, toasted oats, vanilla ice cream

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