Sip This Simple Shamrock Shake While You Are Unwinding At Home


Though the popular fast-food chain shake gets lambasted for many reasons—way too many ingredients, a not-found-in-nature green color, grams of sugar reaching triple digits—there’s still plenty to love about the frozen, slushy treat.

Not that this version doesn’t have sugar. And that green tint doesn’t come from spirulina or celery juice: We’re sticking with the ice cream carton for this one. Pistachio ice cream adds even more creamy texture, and together with mint extract makes a springy flavor combination. There’s no excess green food coloring in the recipe (we pick and choose our battles), but if the color isn’t for you, feel free to use au naturel pistachio ice cream. And just be sure you’re not reaching for peppermint extract, which tastes like mouthwash.

After a spin in the blender, all you need to do is top the glass with lightly sweetened whipped cream and grated chocolate (because why not?). The tequila is optional but recommended, because shamrock shake > green beer when it comes to getting seasonally tipsy.

Yield: 2 servings

Prep Time: 5 minutes

Cook Time: N/A

Total Time: 5 minutes


For the Whipped Cream:

½ cup heavy cream
1 tablespoon confectioners’ sugar
½ teaspoon salt
½ teaspoon vanilla extract
¼ teaspoon mint extract
For the Shake:

¼ teaspoon mint extract
2 cups pistachio ice cream
1 cup whole milk
3 tablespoons tequila (optional)
½ ounce semisweet chocolate

1. Make the whipped cream: In a large bowl or mixer fitted with a whisk attachment, beat all of the ingredients until stiff peaks form.

2. Make the shake: In a blender, combine the mint extract, ice cream, milk and tequila if using, and blend until frothy.

3. Pour the shake mixture evenly into 2 tall glasses and top with the whipped cream. Use a Microplane to shave the chocolate on top and serve.