Homemade Shamrock Shakes

It’s March, which means Shamrock Shakes are at McDonald’s! (Do I sound like the ads yet?)

I haven’t had a Shamrock Shake in years. Probably since high school, I think. But Sunday night, Zach and I decided to run and grab a small one. I can’t BELIEVE how big their smalls have gotten! (It’s been a while since I’ve been to McDonald’s, in general….) They were delicious, though. Something about vanilla and peppermint is just…yum. Anyway, I had other intentions for going to McDonald’s. I needed to taste the Shamrock Shakes so I would know what to expect from homemade ones.

Yep.

And I figured it out…mostly. We’ll get to that.

What you’ll need:

• 1 1/2 cups vanilla ice cream
• 1/4 to 1/2 cup milk
• 1/8 tsp peppermint extract
• 7 drops green food coloring (I use gel–keep in mind that liquid might have different measurements)
• whipped cream (optional)
• maraschino cherries (optional)

Step 01: In a blender (not a food processor–I made that mistake), combine the ice cream and milk until smooth.

Also, Zach and I like thin milkshakes. If you like yours thicker, add less milk.

Step 02: Add the peppermint and food coloring and blend until the color looks even.

That’s it! If you want, you can add whipped cream and a cherry.

Why, yes, that is my McDonald’s cup. I threw it away once I took this picture. I just wanted you to see that mine is about the same size.

I do suggest putting it in the fridge for a few hours, possibly overnight. Your blender will probably heat up the ice cream, causing it to melt more and, thus, be thinner.

I used almond milk, which was delicious in this. I was afraid it would be too nutty, but something about it just worked. I was intending to use almond milk ice cream, too, but the only flavor Kroger had was chocolate, so I wound up getting regular Edy’s No Sugar Added. The great thing about making your own is that if you’re lactose intolerant (or have other dietary needs), you can find milk and ice cream to suit that. Well…for the most part. It depends on your diet, of course. But I saw so many different “lactose free” ice creams (almond milk and coconut milk included–look for them in the organic section). I was tempted to try it, but decided that I should use regular ice cream for my first try. I’ll experiment more another time. =P

This recipe makes the same amount as a small from McDonald’s has. Next time, I’ll make less. But now I know! And knowing means that I can control the portion I have. I know, I could just drink half of a milkshake and throw the rest out. But I hate being wasteful. It’s just easier to make what you actually want/need and not have to deal with a surplus. Especially with something that’s not very good for you.

I also ran some of the nutritional information for you. Keep in mind, this is using sweetened almond milk and Edy’s No Sugar Added vanilla ice cream. Yours may not be the same.

Calories: 330 Fat: 10.25 g Protein: 4 g, Carbs: 49 g Sugars: 12.5 g Sodium: 165 mg

That doesn’t include whipped cream and a cherry. You’re on your own there. 😛 As Zach and I discussed on Sunday, though, we would both prefer something that’s about half the size of the McDonald’s shake. Once we start nearing the bottom, we’re desensitized to the taste of the ice cream. So I would very much prefer to half this (as well as the calories and sugar). And since I’m making it myself, I can! 😀

Oh! And the nutritional information for McDonald’s smallest (12 oz) Shamrock Shake: 530 calories, 15 g fat, 11 g protein, 86 g carbs, 73 g sugar (SEVENTY-THREE!?), and 160 mg sodium. They go into a little more detail here.

I did worse on the sodium, but the sodium in store-bought almond milk is fairly high. My protein isn’t great, either, but if you’re turning to ice cream for your protein needs, you may want to reevaluate your diet.

You know what would be adorable? Little shamrock-shaped sprinkles. So tempting.

[yumprint-recipe id=’97’]