Vegan Shamrock Shake

It’s that time of year for the Shamrock Shake. So in the words of Frank “The Tank” from Old School, “Fill it up again! Fill it up again! Once it hits your lips, it’s so good!”

There are certain guilty food pleasures that we don’t always like to admit to. Some of these may have happened before switching to a plant-based lifestyle. Certain novelty food and drinks have a place in our hearts that you may miss. This is why I veganize all the stuff and things!

Enter the Shamrock Shake, which hails from a fast food enterprise that shall remain nameless. But you all know where it comes from. St. Patrick’s Day draws near, and the masses of people will all become “Irish,” for a day. This is a day for wearing green and apparently drinking an ungodly amount of alcohol and acting like a fool with your friends, which is a heck of a lot of fun. I’ve participated in this revelry many times in my day, but now I prefer to stay home and out of the shenanigans.

Once Upon a Time (Syn on St. Patrick’s Day) Photo Credit: Dan Haddad

So while I’m locked indoors and away from the streets flowing with green beer, Guinness, Baileys, whiskey and leprechauns dancing in the streets. I’ll be imbibing on the delicious and intoxicating Shamrock Shake that I turned into a vegan indulgence. As for the food I’m making for the occasion since I am half Irish, I haven’t decided yet. I’ll probably make something with many potatoes.

Let’s get back to the Shamrock Shakes. These turned out super good and so easy to make with just five ingredients. Then there are the garnishes which I guess would add two more ingredients, so we’ll call it seven total. The best part of making these is that you can whip up this green dream of ice cream seduction in about five minutes. So with no furthur ado, let’s get to it.

Vegan Shamrock Shake

Category: Beverages, Smoothies

Servings: 1

shamrock shake


  • 2 cups cashew milk vanilla ice cream (or plant-based vanilla ice cream of your choice)
  • 3/4 cup almond milk (add a little more milk if shake is too thick)
  • .05 oz or 1 package of mint (about 1/2 cup)
  • 1/2 cup baby spinach (for green color, this will not affect the flavor)
  • Coconut based whipped cream for topping (I used CocoWhip from So Delicious, it’s vegan and gluten free)
  • For garnish; top with a dusting of cacao or cocoa powder and a maraschino cherry.


  • Add plant-based ice cream, almond milk, mint and spinach into the blender and blend until well combined. Pour into glass and top with whipped cream, cacao dust, and a cherry. That’s all there is too it, drink up and enjoy!
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