|Helllooooooo Miss March.|
There is not a drop of Irish blood in my veins, but my husband is Irish, and so is my stepdad. However, even before these two wonderful gents became a part of my life, March 17 has been a cause for celebration in my family as it is both my father's and aunt's birthday. As I grew up, I began to see St. Patty's day was about more than eating green food, and it was actually a bonafide drinking holiday. Top three favorite holidays?
1. Halloween- you get to dress up in costume, eat spooky-shaped foods, and drink bewitching potions of the alcoholic variety.
2. New Year's Eve- you get to dress up super fancy, eat insanely rich foods, and drink expensive sparkling champagne.
3. Saint Patrick's Day- you get to dress up and pretend to be an entirely different nationality for one day, eat deliciously greasy foods (God Bless the potato), and drink lots of green beer.
I'll give you a moment to connect the dots. I preface this blog with my love of Saint Patrick's Day because it will be the first of many to come over the next few weeks featuring desserts that range in difficulty to make that you can bring to your very own debaucherous celebration, like green velvet cupcakes, Guinness chocolate cake with Bailey's Irish Cream icing, and mint chocolate frosted brownies. But let's start with the easiest recipe of them all: The Shamrock Shake, Kate Bakes Cakes style.
|Just a few short steps from changing your entire life and pants size.|
Gather your blender or smoothie maker (halve the recipe if you use a single-serve smoothie maker) and the following ingredients:
- 6-8 medium scoops of Dreyer's Slow Churned Vanilla ice cream. My ice cream scoop is of a standard size, and I used 8 small to medium scoops to make two shakes total. If you're less impatient, let the ice cream sit out for 10 minutes to soften so you can get large scoops (like on a proper ice cream cone). If you go this route, you get about a cup of ice cream per scoop, so shoot for 4 large scoops.
- 3/4 cup of heavy cream. If you want a thinner shake, use all milk. But the heavy cream gives the perfect consistency for this shake, so do yourself a favor and use it. I suppose you could try using all heavy cream if you want an extremely thick shake, but I went with half milk/half cream and it was perfect.
- 3/4 cup of skim milk
- 1/4-1/2 teaspoon of pure mint extract depending on how minty you like things. This extract is super strong, so I used 1/4 teaspoon.
- 1 teaspoon of vanilla extract
- 2-3 tablespoons of sugar depending on your sweetness preference. I sincerely adore sugar and cannot live without its sweet caress on my taste buds, so I used 3 tablespoons.
- 7-9 drops green food coloring.
- Optional but really, really recommended: Reddiwip for topping
|When you piece apart ingredients to milkshakes, they look really questionable.|
|Do I have to share?|
I like to class things up, so I poured our two shakes into milkshake glasses and topped with Reddiwip and green sprinkles. I also found lime green straws for this. I really need a more productive hobby. Help me. I'm drowning in my own Shamrock Shakes.
|And upon first sip, the gods of indulgence parted the skies and angels sang.|