Happy St. Patrick’s Day! It’s been a long time since I whipped up some Shamrock Shakes for the kids–long enough that they completely forgot what they tasted like. Back in the day, 3 year old Jack dubbed these “frog shakes”, this time around he just called them “the best ever”. The shake recipe is super easy, you can use any store bought dairy-free vanilla ice cream blended with some dairy-free milk, a few drops of green color and a few drops of mint flavoring. Or, you can make your own vanilla ice cream
The shortbread cookies are a simple food processor dough. I LOVE making dough in a food processor, the dough always comes out so smooth and happy. It’s a bit dangerous to have a new Sur La Table open just a few blocks from my house. It’s too easy to pop in and ask for random things like…shamrock cookie cutters…while the dough is chilling. Thankfully, it was only a $2 purchase…this time.
- Dairy-Free Vanilla Ice Cream (store bought, or homemade recipe below)
- Dairy-Free Milk
- Green food coloring
- Mint extract
- You can use a food processor, blender, or a milkshake maker to blend up the shakes.
- There’s no recipe here, just add some ice cream, some milk, a few drops of green and a few drops of mint flavoring and blend well. Don’t overdo the mint extract, it’s just a hint of mint.
Basic Dairy-Free Vanilla Ice Cream
- 3 cups dairy-free vanilla creamer (I use Silk Soy)
- 20 regular marshmallows
- Put the marshmallows in a big microwave safe bowl (I have an 8 cup Pyrex that is perfect for this
- Heat for 1-2 minutes, until soft and puffy.
- Whisk the soft marshmallows with ½ 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.
- Add the remaining 2½ cups of creamer. Whisk until smooth and the marshmallows are all melted.
- 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.
- Add all the dry ingredients into a food processor and blend well.
- Cut the shortening and margarine into chunks and process until crumbly.
- Add 1 teaspoon of vanilla and continue to process.
- If the margarine and shortening are well mixed in, and the dough is still really crumbly, add a splash of liquid (water, soymilk, coconut milk) and give it a few more pulses. A nice smooth dough should develop.
- Gather the dough up and wrap in plastic wrap, shape into a disk and chill in the freezer while you find your cookie cutters.
- Roll out to 1/4 inch thick, cut out cookies in whatever shape you want, sprinkle with sugar if you want.
- Place the cookies on a parchment lined cookie sheet and put the cookie pan in the freezer to chill again while the over preheats to 350.
- Bake at 350 until the cookies are just barely golden.
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