Make a seasonal minty shake at home

J.M. Hirsch
Associated Press

I’m ashamed to admit this, for I am no fan of fast food, but I’ve always had a soft spot for McDonald’s shakes.

The draw of the drive-thru shake as an occasional indulgence is strong. Sometimes too strong.

It’s an affliction that goes way back. Once, during high school, a friend and I were driving from Connecticut to New Hampshire. For reasons only the minds of teenage boys could muster, we decided to challenge ourselves to stop at every McDonald’s we passed and order shakes.

We made ourselves so very, very sick.

I’ve mostly gotten over my shake problem. These days I average one about every couple years. Which doesn’t mean the desire is gone. What I really need is a way to satisfy that urge without requiring a highway pit stop. So with St. Patrick’s Day on the horizon, I decided to try my hand at recreating that most cultish of all McDonald’s shakes — the Shamrock shake (formally called the McCafe Shamrock Shake).

It’s just as delicious. No drive-thru needed.

J.M. Hirsch is the food editor

for The Associated Press.

Creamy Vanilla-Mint


Creme fraiche is a cultured dairy cream similar to sour cream, but thicker and less tangy. In this recipe, it provides both a rich mouth feel, as well as a deep creamy flavor. If you have trouble finding it, substitute an equal amount of full-fat vanilla Greek yogurt.

2 cups vanilla ice cream

1/2 cup whole milk

1/4 cup creme fraiche

1 tablespoon light corn syrup

1/2 teaspoon vanilla extract

1/2 teaspoon peppermint extract

Pinch salt

4 drops green food coloring

Whipped cream, to top

Green candy sprinkles, to garnish

In a blender, combine the ice cream, milk, creme fraiche, corn syrup, vanilla extract, peppermint extract, salt and food coloring. Blend until smooth, then divide between 2 tall glasses. Top with whipped cream and candy sprinkles.

Per serving: 490 calories; 30 g fat (19 g saturated fat; 55 percent of total calories from fat); 46 g carbohydrate; 42 g sugar; 115 mg cholesterol; 210 mg sodium; 8 g protein; 1 g fiber