I’ve been hearing about these Shamrock Shakes for a long time through various different sources, but never tried one.
Until today.
I think I might be hooked. Especially since they are so completely easy to make! I tried two different ways and both turned out amazing. The first one was with coconut milk as the liquid and that turned out lovely, it had a very slight coconut flavor, which sounds weird, but it was quite tasty.
There’s a certain amount of risk you take when you are at my house and you have a strong dislike for something that I like very much. I may try to sneak it in to something and feed it to you. I have tried for years to get ginger and nutmeg into my husband without him noticing – they both have SO many amazing health benefits – but he can detect even the slightest amount of either one. I have since given up on that project.
However, I now have a new project. Jeremiah’s sister, Natalie now lives with us and she detests mushrooms, eggs and coconut. Mushrooms can be hard to disguise so I haven’t made a real attempt at those. But I was successful at sneaking hardboiled eggs into tuna fish sandwiches the other day until one of the kids pointed out they were there. She then proceeded to pick them out.
So obviously when I made the Shamrock Shakes with coconut and she walked into the room, I shoved one in her hand and said, “Try this…” she did and she LOVED it. She even detected the coconut and said she STILL loved it.
YES!
The other weird ingredient I used was matcha powder.
This was simply for the green coloring. I really prefer to not use food dye when at all possible. The trouble with using foods to color things is you often end up with those things flavoring the food. But I figured matcha is not a super strong flavor, so long as you don’t add too much and green tea is SO incredibly good for you, I needed to try it.
It turned out amazing.
The second version I made without the coconut milk – mostly because I didn’t have any – and used heavy cream instead 🙂
My first love.
Jeremiah came home right after I made them so I tried the old, “Here try this.”
He had the audacity to question me.
Hmph.
Well, he tried it and loved it and ended up finishing the whole glass. I still haven’t told him there was green tea in it.
Victory! Of course if you can’t find matcha powder or just plain prefer food dye then go for it, or of course there is the option to not have it colored at all.
- 4 cups vanilla ice cream
- 1 cup coconut milk or heavy cream
- 5-6 drops peppermint oil (or extract)
- 1½ teaspoons matcha powder
- Place all the ingredients in a blender. Pulse to get started and then switch to high for about a minute.
- Once all the ingredients are blended pour into 4 cups, top with whipped cream and serve!
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