One of the great things about allergy cooking is doing “field research”. I mean, how am I supposed to make safe versions of DQ Sandwiches, Cadbury Eggs or Thin Mints without sampling the real thing…over and over…just to make sure I’m on the right track? In the case of Shamrock Shakes, I just couldn’t rely on my childhood memories to make a reliable duplicate, so I had to take a little detour through the McD’s drive through. But I paid in cash. I just couldn’t bear answering “What on earth did you buy at McDonalds for $1.87 at 9am after dropping the kids off at school?” when the bank card statement came through.
For the uninitiated, Shamrock Shakes are a seasonal shake at McDonalds around St. Patrick’s Day. Green. Kinda Minty. Creamy. Good. Luckily, they are also super-easy to make at home. So easy, that I can’t really write a real recipe. I’ll just give you a general guideline, and you can wing it. Apparently “Shamrock Shake” is too much of a tongue twister for 3 year olds, so Jack’s dubbed these “Frog Shakes”. Now that’s cool and green.
Vanilla ice cream (homemade recipe below, or store bought Tofutti, Rice Dream, So Delicious)
Vanilla soy milk
A couple drops of peppermint extract (go easy, or these will taste like Toothpaste Shakes)
Green food coloring
Blender, food processor, immersion blender, or milkshake maker
1.) Pick your blender of choice. I’m a bit promiscuous when it comes to kitchen gadgets, so I have all 4 options. I went with the immersion blender today because I was just making a little batch. But a food processor is great for a big batch.
2.) Scoop in the ice cream, pour in some milk, a few drops of peppermint and some green. Add a little more soy milk or ice cream to get the desired thickness.
Simple Dairy-Free Vanilla Ice Cream
3 cups plain soy creamer (about 1 1/2 pints)
20 regular marshmallows (about 1/2 bag)
1/3 cup sugar
2 T. oil ( I used avocado, coconut or canola would be fine)
1 t. vanilla
1.) Put the marshmallows in a big microwave safe bowl (I have an 8 cup Pyrex that is perfect for this)
2.) Heat for 1-2 minutes, until soft and puffy.
3.) Whisk the soft marshmallows with 1/2 cup soy creamer until smooth. You may have to return the mixture to the microwave for another minute or so to get the marshmallows to fully melt into the creamer.
4.) Add the remaining 2 1/2 cups of creamer, sugar, oil, & vanilla.
6.) Cool the mixture down in the freezer or refrigerator before pouring into an ice cream maker to freeze. I have a Cuisinart that is wonderful.