This Copycat Shamrock Shake is the homemade version of the classic McDonald’s St. Patrick’s Day treat. Made in just 5 minutes and with simple ingredients! Skip the drive-thru and make this at home – any time you want!
This Shamrock Shake copycat recipe is great for more than just St. Patrick’s Day, and SO delicious! We love love making our own versions of restaurant favorites at home… like this Copycat Wendy’s Frosty, and Copycat McDonalds Mocha Frappe. This is one of my Copycat Recipes you’ll definitely want to keep on hand!
SHAMROCK SHAKE
You guys, it’s that time year… it’s Shamrock shake season! Every year my Facebook feed is full of people lining up to get their favorite springtime treat.
And every year I keep saying to myself that I should make a homemade version. And then I get busy, life happens, and before you know it, those beloved green shakes are gone again until next March.
But this year, I finally got it together lol.
These shakes are ultra creamy, and so full of minty vanilla flavor. I mean, I’ve been watching what I’m eating lately, and it was SO hard to not just down an entire shake after I was done photographing them!
HOW TO MAKE A SHAMROCK SHAKE
Ready for the easiest recipe ever?
- Add ice cream, milk, extract and food coloring to blender.
- Blend and top with whipped cream, sugar and a cherry.
That’s it folks!
IS THIS THE McDONALD’S RECIPE FOR A SHAMROCK SHAKE
Nope, this is just my version of their recipe. McDonald’s uses, according to their website, vanilla soft-serve ice cream, Shamrock Syrup, and whipped cream. The Shamrock syrup is basically a corn syrup or high fructose corn syrup that’s been flavored with mint and colored green.
My version uses readily available ingredients, can be made in 5 minutes, and with no crazy additives!
PREP TIPS FOR THIS COPYCAT MILKSHAKE
- VANILLA ICE CREAM – When I was testing this recipe, regular vanilla ice cream had the best classic taste, compared to vanilla bean. But use your favorite brand 🙂
- MINT – I’ve seen a lot of recipes for a Shamrock shake that use peppermint extract. Peppermint may be a little easier to find, but it won’t give you that classic minty vanilla flavor. It’ll taste a bit more candy cane-like. Not bad – just different. I’ve linked to the brand of mint extract I use down below in the “special equipment” section.
- FOOD COLORING – Normally I use gel food coloring, but I was out of green, so for my testing I used liquid food coloring. Either will work, but whichever you use, start off slowly. You can always add more green – but you can’t take it away! I used approximately 10-15 drops or 1/8 tsp.
VARIATIONS OF THIS RECIPE
- BOOZY – Obviously the golden arches doesn’t serve a boozy milkshake, but one of the perks of making this recipe at home is you can indulge a little! Some vanilla or marshmallow vodka would be fabulous!
- ULTRA CREAMY – to be more decadent, try swapping half the milk for heavy cream. Oh so amazing!
- CHOCOLATE – In the past, McDonald’s has served a chocolate version, but my favorite way is to drizzle the inside of the glass with some chocolate syrup, and blend in some chocolate chips with the shamrock shake, then drizzle the whipped cream with more chocolate syrup.
- HEALTHY-ISH – If you want to indulge a little, but not TOO much, then you could use a reduced fat ice cream and a light version of the whipped cream. Or skip the whipped cream – you do you!
- McFLURRY – Oh yeah, McDonald’s went there… and I did too!
HOW TO MAKE AN OREO SHAMROCK McFLURRY
Since this is the 50th anniversary of the Shamrock shake, there’s a new menu item in town… the Oreo Shamrock McFlurry.
Honestly, I can’t believe they haven’t had this on the menu before, but now you can have it any time you want!
The recipe for this new McFlurry is down below the one for the Shamrock shake.
MAKING SHAMROCK SHAKES AHEAD OF TIME
You could make this minty milkshake ahead of time, however it’s not my preferred method. The texture can be difficult to get right when you’re trying to thaw it enough to make it drinkable.
What gives milkshakes their amazing texture is the blend of milk-fats and tiny ice crystals. When you stick it in the freezer, the tiny ice crystals fuse and you are left with a not-very-appetizing block of milky ice.
Since this recipe only take a few minutes to come together, I’d advise just making it when you want it – not ahead.
STORAGE
Leftovers should be frozen in an airtight container and consumed within 1-2 months for best taste.
SPECIAL EQUIPMENT FOR THIS RECIPE
- Blender – No need to break the bank here, but you also want a powerful blender. This Ninja blender has been a true workhorse for me over the years and breaks up ice like a charm! I also have this KitchenAid, which isn’t as big, but also works really well!
- Mint Extract – this is the extract you’re looking for – not the peppermint one.
BE SURE TO SCROLL DOWN TO CHECK OUT OTHER READERS’ COMMENTS FOR TIPS AND REVIEWS.
AND DON’T FORGET, IF YOU’VE MADE THIS RECIPE, LEAVE A COMMENT AND PLEASE GIVE IT A STAR RATING LETTING ME KNOW HOW YOU ENJOYED IT!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 6 cups vanilla ice cream (1.5 quart container)
- 1 1/2 cups whole milk
- 3/4 tsp pure mint extract (you want mint - not peppermint)
- 1/8 tsp green food coloring (approximately 10-15 drops of liquid food coloring)
- whipped cream - for serving
- green sanding or sparkling sugar - for serving
- maraschino cherries - for serving
Instructions
- Add ice cream, milk, mint extract and food coloring to large blender. I ended up having to do mine in batches, but if you have a large and powerful blender you might be able to do it all at once.
- Blend until smooth. Pour into serving glasses.
- Top with whipped cream, green sugar and a cherry, if desired.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 6 cups vanilla ice cream (1.5 quart container)
- 3/4 - 1 cup whole milk
- 3/4 tsp pure mint extract (not peppermint)
- 1/8 tsp food coloring (approximately 10-15 drops of liquid food coloring)
- 10 regular Oreo cookies (divided)
Instructions
- Place serving glasses in the freezer. Lightly crush 1 Oreo cookie and set aside.
- Add ice cream, milk, mint extract, food coloring, and 9 of the Oreo cookies to a blender. I ended up having to do mine in batches, but if you have a large and powerful blender you might be able to do it all at once.
- Blend until smooth and pour into frozen glass. Top with crushed Oreo cookie that was set aside. Serve immediately.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
Chef Tips
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Essise Bebooja says
Excellent