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This post was previously published on Robust Recipes. I have updated the photos and the recipe for a better experience. Enjoy!
St. Patrick’s Day is only a few days away and I have one question for you:
What’s your favorite St. Patrick’s Day food?
Really, I’m asking the Americans who are reading this post, because I grew up eating corned beef and cabbage with potatoes every St. Patrick’s Day. I loved every second of it and it’s still a meal that I thoroughly enjoy. Honestly, it wasn’t until I was preparing to go to Ireland for a semester of study abroad that I learned that corned beef and cabbage is not a traditional Irish food at all.
It’s American Irish.
To be honest, I was kind of shocked to learn this.
Don’t get me wrong, I am not trying to make you feel like you shouldn’t celebrate St. Patrick’s day with a delicious meal of corned beef and cabbage. You totally should. St. Patrick’s Day in America is about celebrating where so many of us originally came from, and that so many of our ancestors made the decision to come to America for a better life. Somehow corned beef and cabbage became a traditional Irish meal in America, but it’s not served in Ireland.
Or maybe celebrating St. Patrick’s Day is just an excuse to drink a little extra. Either way, it’s a celebration, right?!!
When I started this blog I tried my best to make traditional Irish recipes for St. Patrick’s day, the ones that I remember fondly eating while I lived in Dublin. I even have a really great cookbook with traditional Irish recipes that I have referred to many times. I have made a lot of those recipes: Irish beef and Guinness stew, leek and potato soup, Irish brown soda bread, and even the fish pie I had once.
What you won’t find on this blog is cutsey little cupcakes with green frosting and rainbows, and shamrock sprinkles. It’s not that I don’t find those desserts fun, if someone made them I would partake. It’s just that I am not skilled in making such things – and I want to avoid artificial food dye, when I can.
That all being said, this might be one of the few times you see a few artificially dyed, shamrock sprinkles on a recipe. It’s in moderation, and more of a food styling choice to draw your eye in, rather then a culinary one.
My entire point to all this is that shamrock shakes are huge in America. They are minty green milk shakes served at McDonald’s in March to celebrate St. Patrick’s Day. March is be the only month I just might make a visit to McDonald’s ha!
Anyways, this is my healthy version of a shamrock shake. Another American Irish tradition, created much later then our beloved corned beef and cabbage probably was.
I mean, you don’t have to twist my arm to make a minty thing that tastes like ice cream.
And yes, this shamrock shake is essentially a green smoothie, not a milkshake. There is no ice cream in this drink. However, as much as it is a smoothie with a little fruit blended in there, and some spinach, and kale for the color, it is an indulgent smoothie.
It walks the line of healthy and just slightly more indulgent sweet treat that actually tastes pretty darn close to a real milkshake. Even Paul confirmed this. Pretty proud that this was achieved.
This healthy shamrock shake is thick and creamy, nice and cold, and bursting with minty goodness. Top it with a swirl of whipped cream and a few festive green sprinkles and you’ve really outdone yourself.
Although, this shamrock shake has not been kid tested, I would truly imagine that it would be approved by them. I promise that you can’t taste the spinach or kale, banana, yogurt, or coconut cream in there. Just thick creamy, refreshing minty goodness slurped through a straw.
What’s inside this healthy shamrock shake?
- 2 dates – for our natural sweetener.
- almond milk (or any kind of milk you like ).
- coconut cream – for that creamy milkshake texture.
- fat free Greek yogurt – for more creamy milkshake texture.
- frozen bananas – for creaminess and sweetness (promise it won’t taste banana-y).
- vanilla extract – for that vanilla ice cream flavor that would be in a traditional milkshake.
- pinch of salt – to help bring out the sweetness.
- peppermint extract – for that refreshing minty taste.
- spinach – for that beautiful green color (and bonus health benefits that you can’t taste)
- 1 kale leaf – for a richer dark green color.
- ice cubes – to make the shake extra cold and creamy.
- optional whipped cream, for topping – this is what helps to make this smoothie taste extra indulgent, and like a real milkshake.
That’s it. Simple ingredients.
I found the combo of the Greek yogurt and coconut cream to be the perfect neutral taste while still keeping the shake rich and creamy. However, there are ideas for how to make this shamrock shake vegan and dairy free in the notes of the recipe card.
This healthy shamrock shake is super quick and easy to make, 10 minutes and you’re done (+ 5 to 8 for making optional whipped cream). It’s naturally gluten free, it’s naturally sweetened using dates and overripe bananas, and it’s vegan/dairy free adaptable. It’s packed with spinach and a little kale, it’s refreshing, creamy, and minty. It’s healthy, yet slightly indulgent. I know you’re gonna love it!!!
Funny thing about this shamrock shake recipe. I had previously published a recipe for a shamrock shake in 2016, on exactly the same date, March 11th. That was not planned.
The original recipe wasn’t nearly as good as this one, I knew I could improve it. And it didn’t preform well because the photos were from my beginner level time period. It’s always satisfying for me to update an old post that I want to shine by using my refined talents from years of practice.
I really hope you give this shamrock shake a try. It’s a true American St. Patrick’s Day treat turned healthier. Yet, I fully think it will satisfy your mint milkshake craving. I am so excited for you!!!
I hope you all have a very happy St. Patrick’s Day, however you celebrate. And if you want some stories about Ireland, I am always more than happy to tell them. I might be a little bit obsessed, in case you haven’t noticed ha!
Slainte mhaith!
(pronounced slan-cha vah).
It means cheers in Irish. Which really translates to “good health”.
I’ll drink to that. Either a healthy shamrock shake with spinach, or an Irish whiskey. Remember, I am all about that balance. Either one would make me very happy.
More Green drinks to show your Irish spirit:
- Matcha latte
- Immune boosting orange green smoothie
- pear green juice
- pineapple green juice
- super green pineapple lime cilantro smoothie
Whiskey drinks for all your party options:
- Easy coconut Irish coffee (my fave treat for St. Patrick’s Day!!!)
- 7 Ingredient Hot Toddy
- coconut whiskey chai latte
Did you make this recipe? Please do me a favor and leave a comment below along with a star rating. This really helps my recipes to be found easier by others. Also, it makes me smile. Thanks, friends!
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Healthy Shamrock Shake (AKA Indulgent Smoothie)
- Prep Time: 10 mins
- Total Time: 10 minutes
- Yield: 2 large shakes, or 4 small ones 1x
- Category: Drink, Dessert, smoothie, healthy, easy, snack
- Method: blender
- Cuisine: Vegan, Dairy Free, Gluten Free
Description
This shamrock shake recipe is a healthier twist on the traditional mint flavored milkshake enjoyed during St. Patrick’s Day. It’s an indulgent green smoothie that’s naturally sweetened, and colored with spinach that you can’t taste. It will satisfy the most intense minty milkshake craving.
Ingredients
- 2 pitted dates
- 1 cup almond milk (or other milk of choice)
- 1/4 cup coconut cream (see notes)
- 1/4 cup plain, fat free Greek Yogurt
- 2 overripe bananas, previously frozen (see notes)
- 1 teaspoon pure vanilla extract
- pinch of salt
- 1/4 teaspoon to 1/2 teaspoon pure peppermint extract (or to taste)
- 4 to 5 handfuls of spinach leaves
- 1 kale leaf, stemmed
- 3/4 cup of ice cubes
Optional toppings
- whipped cream (see notes for a homemade recipe)
- fresh mint leaves
- green sprinkles or other St. Patrick’s Day festive sprinkles
Instructions
- Prepare: Soak the dates in cool water for 10 minutes. If they are extra dry soak them for at least 20 minutes, or longer, depending on how powerful your blender is. Also, if making homemade whipped cream, make it now so it’s ready to go, takes 5 to 8 minutes. (see notes for recipe).
- Blend: To a high speed blender add the milk, coconut cream, Greek yogurt, frozen bananas, vanilla extract, salt, peppermint extract, spinach leaves, and kale leaf – blend on high until everything is smooth and well blended. Taste and adjust the flavors as needed- or add more spinach for a deeper green color. Add the ice and blend until smooth.
- To Serve: Pour the shamrock shake into 2 large glasses or divide it into 4 smaller ones. Top with any or all of the desired toppings and enjoy immediately.
Notes
coconut cream: Sometimes you can find cans of just coconut cream, which is nice. If you can’t, then buy a can of full fat coconut milk, if it’s warm then place in the fridge for up to 1 day in advance. When you’re ready to make the shake open the can and scoop out just the coconut cream, leaving behind the water. You can reserve the water for a future smoothie.
Frozen bananas: Once your bananas have gotten overripe then peel and cut them in half (or slice them into coins if you have a low speed blender) and place them on a baking sheet that’s lined with a silpat mat or parchment paper so that the bananas are not touching. Freeze until solid. Transfer them to a bag to keep in the freezer. This way the bananas won’t stick in one giant clump when you go to use them.
Peppermint extract: I like to use a food grade peppermint essential oil for an even more intense flavor. I used 4 to 6 drops, this will vary depending on how minty you like your shake, taste as you go.
Kale: The kale leaf could be an optional ingredient if you don’t have it on hand. You can’t taste it, it simply adds a richer green color.
Homemade whipped cream recipe: Place a large mixing bowl and the whisks from a beater into the freezer for 10 minutes. Once ready to make add 1 cup of heavy whipping cream to the chilled mixing bowl. Use the hand mixer to mix on low until the cream begins to thicken, then add 1 to 2 tablespoons of maple syrup, honey, or agave, and 1/2 teaspoon vanilla. Turn the speed up to high. Mix on high, stopping to stir occasionally, until the cream reaches stiff peaks (when you pull the whisk out the whipped cream should cling to the whisks, even if you give it a good shake). You can either dollop the whipped cream on top of your shamrock shake, or pipe it. The whipped cream works great for piping since we whipped it to the stiff peak stage. Whipped cream takes about 5 to 8 minutes to make. Also, you will have some whipped cream leftover, it’s great in coffee (so I’m told lol), on pretty much any dessert, or with fresh strawberries. YUMMM!
Vegan/dairy free option: I found that the combo of Greek yogurt and coconut cream was the best combo to create a neutral tasting creamy texture. However, if you want to keep this dairy free then simply use all coconut cream, just keep in mind that it will have a more coconut-y taste. Or you could try a dairy free plain, unsweetened yogurt. Also, make sure to omit or use a dairy free/vegan whipped cream.
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