Copycat Shamrock Shake (Vanilla-Mint Milkshake)

Why You’ll Love This Recipe

• Faithful copycat flavor: cool peppermint in a creamy vanilla base, just like the seasonal favorite.
• Ultra-smooth texture from the perfect milk-to-ice-cream ratio and smart blending order.
• Pantry-friendly: no specialty syrups needed—just common extracts and food coloring.
• Dial it in: easily adjust mint intensity and the pale green color to your taste.

Grocery List

• Produce: Fresh mint leaves (optional, for mint sugar sprinkles)
• Dairy: Vanilla ice cream, whole milk, heavy cream (or canned whipped cream)
• Pantry: Peppermint extract, vanilla extract, granulated sugar, powdered sugar (for whipped cream), green food coloring, pinch of kosher salt (optional)

Full Ingredients

For the Shake

• Vanilla ice cream — 3 cups (about 450 g; 6 large scoops)
• Whole milk — 3/4 cup (180 ml), plus up to 2 tbsp (30 ml) more to thin as needed
• Pure vanilla extract — 1 teaspoon
• Peppermint extract — 1/2 teaspoon
• Liquid green food coloring — 4 to 6 drops, to achieve a pale mint-green color
• Tiny pinch kosher salt — optional, to balance sweetness

For Homemade Whipped Cream (or use canned)

• Heavy cream — 1/2 cup (120 ml), chilled
• Powdered sugar — 1 tablespoon (8 g)
• Vanilla extract — 1/4 teaspoon

For Mint Sugar Sprinkles (optional)

• Granulated sugar — 2 tablespoons (24 g)
• Fresh mint leaves — 6 small leaves (about 2 g), very finely minced
• Liquid green food coloring — 1 drop (optional, for a brighter green)

Step-by-Step Instructions

Step 1: Chill the glasses and prep the blender

Place two 12-ounce serving glasses and your blender jar in the freezer for 5 to 10 minutes. Cold glassware keeps the shake thick and frosty longer.

Step 2: Make the mint sugar sprinkles

Finely mince the mint leaves. In a small bowl, rub the mint into the sugar with your fingertips until the sugar looks slightly damp and smells minty. Add 1 drop of green food coloring if you want a brighter look, and mix until evenly tinted. Spread on a small plate to air-dry while you make the shake.

Step 3: Whip the cream (if making homemade)

In a chilled bowl, whisk the heavy cream, powdered sugar, and vanilla until soft peaks form, 1 to 2 minutes by hand (or 30–45 seconds with a mixer). Keep refrigerated until ready to use.

Step 4: Load the blender in the right order

Add to the blender in this order: cold whole milk, vanilla extract, peppermint extract, 4 drops green food coloring, and finally the ice cream. Liquids first help create a smooth vortex and reduce over-aeration.

Step 5: Blend to ultra-smooth and fine-tune

Blend on low for 10 seconds to break up the scoops, then increase to medium-high for 15 to 25 seconds until the shake is satin-smooth and thick but pourable. If it is too thick, blend in 1 tablespoon milk at a time. For more color, add 1 drop food coloring at a time; for stronger mint, add a few drops of peppermint extract (it is potent) and pulse 3 to 5 seconds.

Step 6: Pour and finish

Divide the shake between the chilled glasses. Top each with a generous swirl of whipped cream. Sprinkle 1/2 to 1 teaspoon mint sugar over each glass for sparkle and a fresh mint aroma. Serve with a straw and a long spoon.

Step 7: Enjoy immediately

This shake is best right away, while thick and frosty. If you need to hold it briefly, pop the filled glasses into the freezer for up to 10 minutes.

Pro Tips

• Use full-fat, good-quality vanilla ice cream for the creamiest texture and classic flavor.
• Let the ice cream sit at room temperature for 3 to 5 minutes so it scoops and blends more easily.
• Peppermint extract is strong—start with 1/2 teaspoon and adjust in tiny increments.
• Skip ice: it waters down the shake. Thin only with milk, a tablespoon at a time.
• For even more body, add 1 tablespoon (7 g) milk powder to the blender with the milk.

Variations

• Dairy-Free/Vegan: Use dairy-free vanilla ice cream and full-fat oat milk. Top with coconut whipped cream.
• Chocolate-Mint: Blend in 2 tablespoons chocolate syrup or pulse in 2 tablespoons mini chocolate chips at the end.
• Boozy Adult Version: Add 1 to 1.5 ounces Irish cream or crème de menthe; reduce milk by 2 tablespoons and adjust mint extract to taste.

Storage & Make-Ahead

This shake is best freshly blended. You can pre-make the mint sugar sprinkles up to 1 week ahead; let them air-dry completely and store in an airtight jar. Homemade whipped cream can be made up to 24 hours ahead and refrigerated. If you must hold the shake, pour into glasses and freeze for up to 30 minutes; stir or briefly re-blend to restore texture. Leftovers can be frozen for up to 1 month and re-blended with a splash of milk, though texture will be slightly less airy.

Nutrition (per serving)

Approximate values for 1 of 2 servings, including whipped cream but excluding mint sugar sprinkles: 520 calories; 26 g fat (16 g saturated); 65 g carbohydrates; 55 g sugar; 9 g protein; 160 mg sodium. Actual values will vary by brand.