Recipe
Vegan Shamrock Shake
Treat yourself to this green & minty vegan shamrock shake copycat recipe for a sweet St. Paddy's Day!
Ingredient batch: 3× original. Base yield: 2 servings.
Scaled amounts are simple math, not kitchen-tested. Times, temperatures, pan sizes and amounts inside the steps stay as written.
Ingredient display: US / original units. Rounded cooking measures; original amounts remain available on screen in alternate views. Printed ingredients use this selection. Recipe schema and any available nutrition describe the canonical base batch. Unit changes never alter cooking directions, times or nutrition.
- Yield
- 6 servings
- Prep
- 5 minutes
- Total
- 125 minutes
- Additional Time
- 120 minutes
Ingredients
- 3 can of full-fat coconut milk
- 1 1/2 cup aquafaba
- 9–12 tsp mint extract
- 3 cup sugar
- 6 cups plant-based milk I used soy
- A few drops of vegan green food dye — original amount unchanged; adjust manually
Optional Garnish
- Edible flowers & clovers I used speedwell flowers in the photo — original amount unchanged; adjust manually
Base draft — original amounts
The original draft batch is shown here for comparison; no public structured data is emitted. Base yield: 2 servings.
- 1 can of full-fat coconut milk
- 1/2 cup aquafaba
- 3-4 tsp mint extract
- 1 cup sugar
- 2 cups plant-based milk I used soy
- A few drops of vegan green food dye
- Edible flowers & clovers I used speedwell flowers in the photo
Instructions
- Whisk the aquafaba with an elecric mixer until it forms soft peaks.
- Slowly mix in the coconut milk, mint extract, and sugar.
- Freeze mixture for at least 2 hours.
- Scoop the mint ice cream into a blender or food processor and combine with 2 cups plant based milk.
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https://adfreecook.com/vegan-shamrock-shake/