Dirty Mint Shamrock Shakes

Dirty Mint Shamrock Shakes

One of my absolute favorite ice cream shops is Three Sisters in Providence, Rhode Island. They make a few dozen homemade ice creams, which I feel compelled to try about once a week when Ryan is playing in Pawtucket. I can’t even begin. Everything is so unusual and delicious. One flavor that tops my list in the summer is their Dirty Mint Ice Cream, made with a creamy vanilla base and fresh garden mint. It is so refreshing that it makes me smile the whole time I eat it. After having it I tend to turn my head to artificial mint flavored ice creams. So when I came across a thousand variations of the Shamrock Shake, and all of them had some sort of peppermint or mint flavoring, I knew I wanted to make the dirty mint variation.




The key making these shakes in to steep the mint in the milk over the stove. It adds an extra step into the equation, but it really is worth the time and effort because the shake is just exploding with mint flavor. I can’t explain how good it is, or how surprised you are to try a “Shamrock Shake” and to taste this natural, organic gem. You’ll have to trust me, buy some mint, and try it for yourself. Serve with a dollop of homemade whipped cream for a delightful St. Patrick’s Day treat.

Dirty Mint Shamrock Shakes
Prep time
20 mins
Cook time
10 mins
Total time
30 mins
Author: Cooking in Red Socks
Recipe type: Desserts
Serves: 4
  • 1 oz package of mint leaves, stems removed
  • 1 cup milk
  • 3-4 cups vanilla bean ice cream or frozen yogurt
  • 2 tsp vanilla extract, divided
  • ⅓ cup heavy cream
  • 1 few mint leaves, for garnish
  1. Heat the milk in a small sauce pot over low heat. Add the mint leaves and steep for 5-7 minutes, making sure that the pot does not over heat. The milk should steam slightly, but never come to a simmer! After the mixture has steeped, pour the milk into a metal bowl and place in the freezer to cool.
  2. While the mixture is cooling, put the heavy cream and 1 tsp of the vanilla extract into a mixing bowl. Whip the cream for a few minutes, or until it is nice and fluffy. Set aside in the refrigerator until ready to use.
  3. When the milk has completely cooled, place it in a blender and blend for 3 minutes, or until the mint is finely chopped. Add the vanilla extract and ice cream. Pulse to create a creamy, evenly blended shake.
  4. Pour the mixture into four milkshake glasses, top with whipped cream, and serve with a straw.

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