Makes 4 shakes
These vegan shamrock shakes are thick, frosty, and taste like really creamy mint ice cream. They’re naturally green, wildly smooth, and perfect for St. Patrick’s Day or any time you want a cold mint milkshake. Which is maybe always.
If you grew up in the U.S., the McDonald’s Shamrock Shake probably lives somewhere in your brain. That electric green, once-a-year milkshake that showed up every March and disappeared into the night before you could even dunk your fries in it. The flavor was minty, the color was built for MTV and the whole thing felt like a ceremony.
This homemade version keeps the fun but everything about it is better. Instead of artificial color and syrupy mint flavor, the green comes from avocado and fresh mint leaves. The avocado blends into the coconut milk and disappears completely, giving the shake a body and depth you just can’t get from ice or frozen banana. You won’t taste it, exactly. It simply makes the shake unbelievably creamy. (Honestly, what can’t avocado do?) Fresh mint does the real flavoring, which gives it a clean mint ice cream vibe instead of that toothpaste edge that extract can have. A squeeze of lemon brightens the whole thing up.
And the whole thing is just stupidly EASY. There’s no ice cream maker, no freezing and re-blending, no waiting around. You throw cold ingredients in a blender and you have milkshakes. The ingredients are simple and easy to find. Most of it is probably already in your kitchen. The whole thing takes about 5 minutes of actual work (assuming you chilled everything the night before), which means you can go from “I want a milkshake” to drinking a milkshake faster than you can grab your bike and get to the vegan drive-thru.
The recipe doubles and triples easily, so make enough for the whole street. Pour them into frozen glasses, put on some green, and pretend you’re running the most delicious milkshake tavern on the block.
Tips for the Best Vegan Copycat Shamrock Shake
Keep everything cold. The night before, put the whole ripe avocado (uncut, in its skin), the can of coconut milk, and the almond milk in the fridge. You want everything as cold as possible before it hits the blender. Put your glasses in the freezer while you prep. Cold glasses keep the shake from warming up the second you pour it.
For an extra fun move, top with the Homemade Vegan Aquafaba Whipped cream from this recipe. It’s the perfect light, fluffy topping that makes this feel like a real dessert shake.
What to Serve with Vegan Shamrock Shakes
Definitely French fries. But also, a bunch of yummy St. Patrick’s Day themed food:
Quarter Pounder Beet Burgers because at this point you might as well since we’re doing a whole thing.
Tempeh Beet Reubens with marinated tempeh, thin-sliced beets, sauerkraut, and homemade vegan Swiss on caraway rye.
Cast Iron Seitan Steak & Onions seared in cast iron and braised in red wine au jus.
Biscuits & White Pepper Gravy because biscuits and gravy go with everything and I will not be debating this.
Sour Cream & Onion Potato Skins for the appetizer spread.
Matcha Waffles with Berries & Cream for a green-on-green St. Patrick’s Day brunch. Top with the whipped aquafaba from that recipe and you’ve got a whole situation.
Kale Caesar with Brussels Sprout Croutons because it’s green and crunchy and fancy.
The Best Vegan Mashed Potatoes or Whipped Mashed Potatoes with White Bean Gravy because it’s an Irish holiday and potatoes are not optional.
Seitan Roast with Sundried Tomatoes and Braised Vegetables if you’re going all out with a full dinner spread.
VEGAN SHAMROCK SHAKE FAQ
Can I use canned coconut cream instead of coconut milk? For sure. It’ll be even thicker and richer. You might want to add a splash more almond milk to get it to blend smoothly.
Can I use a different non-dairy milk? Yup yup yup. Any unsweetened non-dairy milk works.
Can I use mint extract instead of fresh mint? I mean, you can, but fresh mint is the whole point. It gives a cleaner, more natural flavor without that toothpaste-y edge that extract can have. If you must, use about 1/4 teaspoon peppermint extract and add more to taste.
Can I use maple syrup instead of agave? Sure. A little more caramelly but it works. Start with a little less and taste as you go.
Can I use granulated sugar instead of agave? Yup. Warm up 1 cup of the almond milk slightly, dissolve 1/2 cup sugar into it, then chill it back down before using.
How do I make this for a crowd? The recipe doubles and triples perfectly. Blend in batches if your blender can’t handle the volume. Keep the finished shakes in the freezer until you’re ready to serve.
Can I make this ahead? Not really, no. It’s best right out of the blender. You can prep all the ingredients ahead and keep them cold, then blend right before serving. The shake will discolor after a few hours, unfortunately.
Can I add alcohol to this vegan shamrock shakes? A little whiskey won’t hurt!
Avocado Shamrock Shakes
Ingredients
- 1 ripe avocado
- 1 14-ounce can coconut milk
- 2 cups unsweetened oat milk or your favorite non-dairy milk
- 1/2 cup light agave syrup
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon pure vanilla extract
- 1/2 cup fresh mint leaves
- 4 ice cubes
- Pinch salt
Instructions
- The night before, place the whole avocado (uncut, in its skin), the can of coconut milk, and the oat milk in the fridge.
- When ready to make the shakes, cut the avocado in half, remove the pit, and scoop the flesh into the blender.
- Add the coconut milk, oat milk, agave, lemon juice, vanilla, mint leaves, ice cubes and pinch of salt. Blend until smooth. Serve immediately in frozen glasses.
