Shamrock Shake – Easy McDonald’s Copycat

This homemade Shamrock Shake is a smooth, minty green milkshake that takes just 5 minutes and a blender. It’s cold, sweet, and super easy to tweak depending on your mood (or how many emotions you’re currently suppressing). Budget-friendly and no cooking required — just scoop, swirl, and sip.

Quick Summary

Prep time: 5 mins
Cook time: none
Flavor: minty, creamy, refreshing
Great for: chill nights, comfort cravings, green-themed nostalgia

Why I Like This Recipe

Honestly? I didn’t want to cook. I just wanted something cold and not sad. This hits. It’s minty, easy, and kinda tastes like being a kid with zero bills.

Ingredients

• 2 cups vanilla ice cream
• ¼ cup half and half
• 4 drops mint extract (not peppermint)
• 2 drops green food coloring
• 2 tbsp whipped cream

Optional toppings:

• Crushed Andes mints
• Sprinkles
• Maraschino cherry

How To Make Shamrock Shake

1. Let the ice cream soften: Leave it out for 10 minutes. It makes blending way easier.
2. Blend everything together: Add the ice cream, half and half, mint extract, and food coloring to a blender. Blend for about 30 seconds — just enough to smooth it out.
3. Taste test + tweak: More green? Add a drop. More mint? Add a little extra. It’s chill, not science.
4. Serve cold: Pour into your coldest glass. Fancy glass or random mug — doesn’t matter.
5. Top it off: Whipped cream, maybe some sprinkles or a mint. Up to you.
6. Sip slowly: Let it be your little moment of quiet. No rush.

Tips for Success

• Don’t confuse mint extract with peppermint — different vibes
• Chill the glass before pouring for max frosty effect
• Want it thicker? Use less half and half or more ice cream
• Too strong? A tiny bit of sugar balances it out
• Add toppings last — whipped cream melts fast

Storage and Reheating

• Fridge: Store any extra in a sealed jar. Stir before drinking. Best within a day.
• Freezer: Yes — freeze in a lidded container. Let thaw slightly, then re-blend or stir.
• Reheat: Nope. Let it soften naturally at room temp if frozen.

Frequently Asked Questions

• Can I use milk instead of half and half? Totally fine. It’ll be just a bit less creamy.
• Is this super sweet? Pretty balanced. But you can always add a bit of sugar or syrup if needed.
• Do I need food coloring? Not really — it’s just for the green vibe. Skip it if you want.
• Can I make this dairy-free? Yep! Use plant-based ice cream and milk alternatives.
• Does it taste like toothpaste? Only if you use peppermint. Use mint extract and you’re good.

Common Mistakes and How to Dodge Them

• Using peppermint instead of mint extract: Very different flavors. One says “candy cane,” the other says “refreshing.” Read the label.
• Adding too much liquid: Start with a little. You can always add more — fixing a thin shake is harder.
• Over-blending: If you blend too long, it gets runny fast. 30 seconds is usually perfect.
• Skipping the softening step: Rock-hard ice cream won’t blend right and can stress your blender. Let it chill out first.
• Overloading with toppings: Fun, but too much melts fast and makes things messy. Sprinkle with intention.

Nutrition Facts (Per Serving)

• Calories: 649 kcal
• Total Fat: 34g
• Saturated Fat: 21g
• Cholesterol: 100mg
• Sodium: 210mg
• Potassium: 300mg
• Total Carbohydrate: 75g
• Dietary Fiber: 0g
• Sugars: 62g
• Protein: 7g

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