Shamrock Shake Makeover – Recipe

A Shamrock Shake Topped with Peppermint Whipped Cream

Happy St. Patrick’s Day! If you’re not so into corned beef and cabbage, may we suggest a Shamrock Shake to satisfy the Irish in you today.

While you could certainly trek on down to your local McDonald’s to find this seasonal shake, how about making your own version at home with mint chocolate chip ice cream (a little chocolate makes everything taste better) blended smooth with milk and topped with fresh peppermint flavored whipped cream made easy in an iSi Creative Whip for a little extra minty zip!

SHAMROCK SHAKE RECIPE
Makes 2 servings
1 pint good quality mint chocolate chip ice cream
1 cup milk, less if you like a thicker milkshake
2 tablespoons sugar

Procedure:
Combine all ingredients in a blender. Mix until smooth. Pour into glasses and top with peppermint whipped cream.

Note: If your mint chocolate chip ice cream comes untinted, just add a drop of green food coloring to put it in the St. Patrick’s Day spirit.

PEPPERMINT WHIPPED CREAM RECIPE
Ingredients for 1 pint Creative Whip:
1 pint (2 cups) chilled heavy cream
2 tablespoons powdered sugar
1 teaspoons peppermint extract or Monin peppermint syrup

Procedure:
Add sugar, peppermint extract, and food coloring (if adding) to heavy cream and swirl or stir to dissolve completely. Screw on one iSi cream charger and shake 3 to 5 times, depending on desired consistency. Use immediately or refrigerate for up to 10 days until needed.

Note: Granulated sugar can be substituted. However, with all granular sweeteners, make sure to stir until the sweetener is completely dissolved into the cream before pouring in the whipper. Other natural sweeteners, artificial sweeteners, flavored syrups or liqueurs can used as well. Sweeten to taste. If using Monin peppermint syrup, no additional sugar is needed in the recipe.

Click here to see a fun, retro video about MacDonald’s Shamrock Shake posted on Serious Eats.

Post by Judiaann Woo. Photo courtesy of Gregor Halenda Photography.

Post and photo by Judiaann Woo | PUBLISHED: March 17, 2011