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Quick and Easy

Boozy Shamrock Shake (with Whipped Cream!)

March  8, 2024
1 Ratings
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Photo by Elvin Abril
  • Prep time 5 minutes
  • Cook time 10 minutes
  • makes 2 shakes
Author Notes

Even if you’ve never ordered a Shamrock Shake, its reappearance on McDonalds’ menus come February is a universal reminder that St. Paddy’s Day is near. Our riff on the minty green milkshake is just a wee more grown up. A fraction of a teaspoon of mint extract takes this cloyingly rich dessert and transforms it into something you might even call refreshing. The boozy whipped topping is at your discretion, of course. And a light hand with the food coloring can subtly (dare we say beautifully?) tint the shake, so it looks less like a Kelly green and more like a hint of spring to come.

What You'll Need
  • For the whiskey whipped cream:
  • 1/2 cup heavy cream
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon Irish whiskey, or more to taste
  • For the shake:
  • 1 pint high-quality vanilla ice cream like Häagen-Dazs
  • 1/8 teaspoon mint extract
  • 1/4 teaspoon vanilla extract
  • 1/4 cup whole milk, more to taste
  • 3 drops green food coloring (either liquid or gel is fine)
  1. Take ice cream out of the freezer to soften while you prepare the whiskey whipped cream.
  2. In a cold bowl, with a cold whisk, whip the heavy cream and sugar to soft peaks. Add the vanilla extract and whip to combine. Fold in the whiskey. Taste and adjust, adding a little more sugar or whiskey if desired.
  3. In a blender or a tall vessel and an immersion blender, add the vanilla ice cream, mint and vanilla extracts, and the whole milk. Blend on low speed till you have a smooth, thick shake. Add the food coloring and continue to blend. If you like a thinner shake, add more milk until you have a smooth green drink.
  4. Pour into 2 glasses and top generously with the whiskey whipped cream. Enjoy immediately with a spoon or straw.

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1 Review

mikedalena March 10, 2024
Super tasty! Of course I was disappointed to see it was called boozy but really isn’t. There is no booze at all in the shake itself except what’s in the extracts. So I fixed it. I omitted the extracts and food coloring (the vanilla was a bit redundant anyway with vanilla ice cream as the base) and substituted some of the milk with a few ounces mint liquor plus some vodka. Now it’s boozy! Also, Girl Scout cookies are circulating right now and a couple Thin Mints may have found their way into one of the batches. This recipe is great inspiration for a truly boozy shake.
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