Skip the drive-through and make your own Shamrock Shake at home. This easy recipe captures everything you love about the seasonal classic with just a handful of ingredients.
Set your ice cream out to soften for about 5-10 minutes so it's easier to scoop and blend.
Once soft enough, add the ice cream to a blender followed by the whole milk, green food coloring, and peppermint extract.
1 cup (132g) vanilla ice cream1, ⅓ cup (80mL) whole milk2, 3 to 4 drops green food coloring, ⅕ teaspoon peppermint extract
Blend the shake on low until the ice cream and milk start to come together, then increase the speed to high and blend until smooth. If necessary, stop the blender to scrape down the sides or break up any chunks of ice cream.
Taste the shake and add more milk or ice cream to achieve the consistency you like. If you think it needs more peppermint flavor add one drop at a time as a little goes a long way.
Top your shake with homemade whipped cream3, a cherry, sprinkles, chocolate, or whatever you prefer. Enjoy immediately. Store leftovers covered tightly in the freezer up to 2 months. Allow to thaw for 20-30 minutes in the refrigerator before enjoying.
Notes
Vanilla ice cream: be sure you're using high quality ice cream for the best flavor and texture. You can use any non-dairy ice cream you like in place of dairy ice cream.
Whole milk: this will give you the best texture and flavor, but any fat content of milk is fine. You can also use a non-dairy milk if you prefer.
Topping: I like to top my Shamrock Shake with homemade whipped cream and a maraschino cherry for authenticity. Feel free to omit or go wild with your own toppings! Mini chocolate chips, chocolate shavings, and seasonal sprinkles are also recommended.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.