If you are a fan of the McDonald's shamrock shake, you will love this. Why wait for the seasonal favorite every St. Patrick's Day when you can make this recipe for Shamrock Shake Ice Cream at home any time of year. Be warned, it's better than the original!
Why this Shamrock Shake Ice Cream Recipe is Amazing: It's cool, creamy, minty, & green just like the classic holiday sweet treat. Enjoy it as a shake, scoop, or sundae & celebrate St. Paddy's day everyday.
Ok we admit it, we make sure to grab shamrock shakes twice every March. This last April, my son & I decided we needed to recreate the shake at home. But why stop there - we went for full on homemade green mint ice cream that is a fun twist for shamrock shake copycat recipe.
This was inspired by my Coffee Ice Cream recipe on this site, which starts with a classic vanilla base. It's the perfect St. Patrick's day dessert after enjoying my Slow Cooker Corned Beef. Ok, now let's starting churning up a batch!
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Ingredients
This ice cream calls for real ingredients, full-fat dairy, & a few items for the festive flavor & color. No eggs or custard to cook with this quick & easy recipe. This is similar to mint chip without the chocolate chips.
Here are the ingredients needed to make shamrock shake ice cream.
- Whole Milk - full-fat milk for a thick texture.
- Heavy Cream - the high-fat dairy makes sure this is rich & decadent.
- Sugar - sweeten the base.
- Peppermint Extract - traditionally it is mint extract but for the best more intense flavor this is the way to go.
- Vanilla Extract - just a touch for classic flavor.
- Green Food Coloring - for that distinct color that is festive and pretty; go for a light pastel or bright Kelly green.
See the recipe card for quantities & substitutions/variations.
How to Make Shamrock Shake Ice Cream
This is an airy & fluffy ice cream made from scratch. It does require an ice cream machine. I am using a Cuisinart 1.5quart maker and it comes together in 20 minutes.
*** Ensure your ice cream maker insert is ready. This usually means the insert should be in the freezer 24-48 hours before. ***
Here are the easy steps for making homemade shamrock shake flavored ice cream.
- Mix & Chill the Base
- Churn the Ice Cream
- Freeze & Serve
See the recipe card for full instructions.
1 - Mix & Chill the Base
Once your freezer insert is properly chilled or you have an ice cream maker with a compressor, it is time to begin mixing.
Whisk all the ingredients in a medium-sized bowl with a pourable spout. Use 6-8 drops of green coloring to get your desired color.
Place the ice cream mixture in the freezer for 20 minutes to chill. Whisk again and chill an additional 10 minutes. COLD liquid helps the insert stay solid & churn faster.
2 - Churn the Ice Cream
Assemble your ice cream maker. Pour the mixture slowly into the machine while it is running or according to your manufacturer's instructions.
Let the mint-flavored ice cream churn until it is the consistency of soft serve. It can take between 15-30 minutes depending on the maker.
I always grab my step stool so I can look down into the top of my ice cream maker. Watching it churn is mesmerizing & honestly I cannot wait for it to be ready. I have been known to dip a few spoons in for a bite - someone has to taste test!
3 - Freeze & Serve
Place the container in the freezer. Once frozen for 4 or more hours, it should be firm enough to scoop.
Serving Suggestions
Scoop and enjoy in a bowl or on a cone. I love this easy to use heavy duty scooper that comes in a dozen fun colors. Or blend a milkshake with a splash of milk and top with whipped cream.
Make it a Sundae: for the ultimate treat, top with hot fudge, whipped cream, & chopped Andes mints for a creme de menthe dream.
Recipe Tips & Behind the Scenes
Here is my recipe for success - including what I learned when testing, funny stories or bloopers, and more.
- DO NOT forget to prepare 1-2 days before if you need to pre-freeze your ice cream maker insert.
- Always chill the base before churning for quicker freezing & yummy consistency.
- Use mint extract instead of peppermint as an alternate. In our taste-testing, the peppermint version won by 5-0 in our house & was more like the fast food version.
- Do not swap out the dairy for low-fat, skim, or non-fat. Only use full-fat dairy for thick & rich ice cream.
- Do you know the original shamrock shake was lemon-lime flavored, not mint?!
- Be careful with the food coloring, hours later I realized I still had green fingers!
- If you made this into a sundae, what would you add?
Shamrock Shake Ice Cream
Equipment
- ice cream maker 1.5 quart size or bigger
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup sugar
- 1 ½ teaspoons peppermint extract
- ½ teaspoon vanilla extract
- 6-8 drops green food coloring try more to get your desired shade
Instructions
- IMPORTANT: Make sure the ice cream maker insert is frozen solid & ready to use if your machine uses one.
- In a medium-sized bowl with a pourable spout, whisk together the cream, milk, mint extract, vanilla, & sugar. Whisk briskly for 2 minutes to be sure it is completely incorporated into the cream mixture.2 cups heavy cream, 1 cup whole milk, ¾ cup sugar, 1 ½ teaspoons peppermint extract, ½ teaspoon vanilla extract
- Once the sugar has dissolved, add 6 drops of green food coloring. Whisk to combine. If you wish to have a deeper color, add 2 or more drops. Whisk & add more drops until it reaches the color desired.6-8 drops green food coloring
- Put the bowl in the freezer for 20 minutes. Whisk and put it back in for another 10 minutes.** You want the mixture to be VERY cold before adding it to your ice cream maker. Otherwise it brings down the temperature of the frozen insert.
- Assemble your ice cream maker and place the frozen insert into position. Slowly pour the ice cream mixture into the ice cream maker while it is running.
- Churn according to the manufacture's instructions & timing. Typically this is between 15-30 minutes.
- Once done, transfer ice cream to a container with a tight-fitting lid. Place the ice cream in the freezer for 4-6 hours. Once it is solid and scoopable it is ready. ENJOY!
Notes
- Use mint extract instead of peppermint.
- Keep in the freezer for up to 30 days.
- Homemade ice cream often freezes more solid than store-bought. Let it sit on the counter for a few minutes to soften for easier scooping.
Nutrition
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