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 Shamrock 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 dairy-free 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 like cookie play dough.
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.
Shamrock Shakes
- Cook Time: 5 minutes
- Total Time: 5 minutes
- Yield: Whatever you want
Description
Dairy-free Shamrock Shakes are easy to make with any dairy-free ice cream. You don’t really need a recipe, but here it is!
Ingredients
- Dairy-Free Vanilla Ice Cream (store bought, or homemade recipe below)
- Dairy-Free Milk
- Green food coloring
- Mint extract
Instructions
- 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.
- Enjoy
Notes
If you don’t have a dairy or egg allergy, just use regular vanilla ice cream and regular milk.
- Category: Dessert
- Method: Blender
- Cuisine: American
Keywords: shamrock shake recipe, dairy free shamrock shakes, mint ice cream dessert
Simple Dairy-Free Vanilla Ice Cream
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 1 quart 1x
Description
This is my basic dairy-free egg-free vanilla ice cream recipe. It’s the base I work from when creating all sorts of flavors and it’s so easy to make!
Ingredients
- 3 cups vanilla dairy-free creamer, 1 1/2 pints. (I use Silk Soy Creamer)
- 20 regular marshmallows
Instructions
- 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 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 churn and freeze. I have a Cuisinart ice cream maker that is wonderful.
- Transfer to an ice cream freezer container for storage.
Notes
You can use plain dairy-free creamer, just add 1/3 cup sugar and 1 t. vanilla to the ice cream mix before churning.
If you can’t find any creamer, just use regular dairy-free milk of your choice, but add 1/3 cup sugar, 2 T. oil, and 1 t. vanilla to the mix before churning.
- Category: Dessert
- Method: Freezer
- Cuisine: American
Keywords: dairy-free vanilla ice cream, egg-free vanilla ice cream, allergy dessert
Shortbread Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 1x
Description
These dairy-free and egg-free shortbread cookies come together easily in the food processor, and roll out easily into any shape you’d like!
Ingredients
- 1/2 cup shortening
- 1/2 cup dairy-free margarine
- 3/4 cup sugar
- 1/4 teaspoon salt
- 2 3/4 cups flour
- 1 teaspoon vanilla
- Splash of dairy-free milk or water (if dough is too crumbly)
Instructions
- 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, 8-10 minutes, depending on the size and thickness of your cookies.
Notes
See my posts on Choosing the Perfect Dairy-Free Milk Alternatives, and Dairy-Free Butter Alternatives if you need sources for safe ingredients.
- Category: Dessert
- Method: Baked
- Cuisine: American
Keywords: dairy free shortbread cookie, dairy free sugar cookie, vegan cutout cookie
Other Recipes You May Enjoy
Irish Soda Bread
Monster Cookies
Spring Carrot Cupcakes
Rhubarb Shortbread
The shakes and cookies look delicious! AND they’re safe for my little guy. Bravo!