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Prep time
5 minutes
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Cook time
10 minutes
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makes
2 shakes
Author Notes
Even if you’ve never ordered a Shamrock Shake, its reappearance on McDonalds’ menus come February is a universal reminder that St. Paddy’s Day is near. Our riff on the minty green milkshake is just a wee more grown up. A fraction of a teaspoon of mint extract takes this cloyingly rich dessert and transforms it into something you might even call refreshing. The boozy whipped topping is at your discretion, of course. And a light hand with the food coloring can subtly (dare we say beautifully?) tint the shake, so it looks less like a Kelly green and more like a hint of spring to come.
—Food52
Ingredients
- For the whiskey whipped cream:
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1/2 cup
heavy cream
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1 tablespoon
granulated sugar
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1 teaspoon
vanilla extract
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1 tablespoon
Irish whiskey, or more to taste
- For the shake:
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1 pint
high-quality vanilla ice cream like Häagen-Dazs
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1/8 teaspoon
mint extract
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1/4 teaspoon
vanilla extract
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1/4 cup
whole milk, more to taste
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3 drops
green food coloring (either liquid or gel is fine)
Directions
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Take ice cream out of the freezer to soften while you prepare the whiskey whipped cream.
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In a cold bowl, with a cold whisk, whip the heavy cream and sugar to soft peaks. Add the vanilla extract and whip to combine. Fold in the whiskey. Taste and adjust, adding a little more sugar or whiskey if desired.
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In a blender or a tall vessel and an immersion blender, add the vanilla ice cream, mint and vanilla extracts, and the whole milk. Blend on low speed till you have a smooth, thick shake. Add the food coloring and continue to blend. If you like a thinner shake, add more milk until you have a smooth green drink.
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Pour into 2 glasses and top generously with the whiskey whipped cream. Enjoy immediately with a spoon or straw.
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