Two years ago I had my very last from-the-drive-thru Shamrock Shake.
And it was awful.
I wasn’t even that far along on my real food journey… and already all I could taste was the nasty chemicals and artificial ingredients. Yuck!
It was sad; I thought that my favorite Welcome Spring treat was gone forever. But it was safely out of my head, along with M&Ms, Girl Scout Cookies, and Tater Tot Casserole.
Now, however, with St. Patrick’s Day right around the corner, Pintrest is peppered with variations of the infamous Shamrock Shake. It seems like every blogger has a Shamrock Shake recipe–some of them are beautiful confections with spray can whipped cream and rainbow sprinkles, and some that use vegetables to make them green.
Mine, believe it or not, is Vegan.
Makes 2-3 servings
Peel and freeze 3 bananas, the more overripe the better
Chill 1 can of coconut milk — I use this kind because it’s verified GMO free, and also because it is so thick and wonderful that you can eat it with a spoon. (Yes, I know this for a fact!)
When you’re ready to make the shake:
Blend the bananas in blender. Add the coconut milk and 1/2 of an avocado (peeled, with the pit removed) and blend until smooth and creamy.
Add 1/2 to 1 1/2 teaspoons of peppermint extract, to taste
Test for sweetness and add 1-3 teaspoons of maple syrup, as necessary
(In a very unusual turn of events, my Sweet Tooth and I felt that additional sweetener was unnecessary; it was my husband who insisted on the maple syrup!)
If desired, garnish with mini chocolate chips (like these)
And there you have it: A healthy springtime treat. (Which is actually more green in person than it is in any of these pictures!)
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