There’s been a lot of McDonald’s buzz lately. I’m sure you’ve heard.
I know. So. Gross.
But there’s more.
Saturday is St. Patrick’s Day and you know what that means.
I absolutely love shamrock shakes. I love the creamy cold ice cream with the minty sweet flavor. I look forward to these all year. Usually a trip through the drive-thru is in order the minute I hear they are out, but this year is different.
My family has been on a quest (OK maybe its just me) but we are trying to detox our children from any and all McDonald’s trips. McDonald’s goes against everything I stand for but I have always given in here and there for “a treat” for my boys with a trip through the drive-thru for the
pink slime chicken nuggets, fries and the infamous happy meal toys.
But with some blood, sweat, and tears (seriously!) I can’t remember the last time I have darkened the doors of McDonald’s – my kids ask for Subway now (not the best – but better!) and those silly toys that I have to scoop up and throw away without them noticing are a thing of the past.
So this year, I realize that I need to be a good example and stay away from the drive-thru myself, which means No. More. Shamrock. Shakes.
So I made them myself!
Its really not like it is that hard. I mean we are talking vanilla ice cream, mint extract, milk, and green food coloring.
But I wanted to make a unique shake that would go the complete healthy route, that would be vegan, and would not use any nasty food coloring.
Strange right? I know, but it worked! It wasn’t the bright un-natural green, but a beautiful light green and gave the soy ice cream a deliciously decadent creamy texture.
Recipe~Secret Ingredient Shamrock Shakes
by Tammy Boyd
1 cup So Delicious vanilla soy ice cream
1/2 cup vanilla almond milk, or more for a thinner shake
1/2 teaspoon mint extract
mint leaves, for garnish
Mix all ingredients in a blender. Makes one great shake served in a fancy glass.