Allergy Friendly Dairy Free Shamrock Shake

Dairy Free, Egg Free, Gluten Free, Nut Free, Paleo, Seed Free, Top 8 Allergy Free, Vegan

St. Patrick’s Day is that time of year when everyone becomes Irish at McDonald’s!  This is when they roll out the Shamrock Shake, a minty green milkshake that is quite tasty and people wait all year for it!  Mint and ice cream go perfect together as the spicy cool mellows out the richness of ice cream, no wonder mint chocolate chip is an old school favorite! 

I wanted to make a dairy free version for Casey because he saw an ad for it and mania ensued.  It couldn’t be easier…or are there rules to making the perfect milkshake?  Believe it or not, there IS a science to making the perfect milkshake!  I’ve made a lot in my day-take my word for it!  I’ll explain it in the recipe down below.👇

All you need is safe ice cream, safe milk, and safe whipped cream and its rainbows and pots of gold for you. 😏🌈   As always, be well and safe and remember life is short so eat dessert first…safely!👩🏻‍🍳💙

**As always, please check which brands are safe for your needs**

 Ingredients and Substitutions

Mint Extract – I use either pure mint or peppermint extract by McCormick.  I trust their labeling and procedures.

Ice Cream – Any safe vanilla ice cream is needed, Oatly brand is safe for Casey.  You can get about two-three shakes per pint.

Milk – Use your safe milk, and a very small amount is needed.

Whipped Cream – Again, use your safe whipped cream.  I either whip solid fat from the top of a refrigerated can of full fat coconut milk or use Sweet Rose coconut whipped topping (I find it at Trader Joe’s here on Long Island).

Colored decorating sugar – I use Cake Mate, but you can make your own with instructions in the recipe.

Allergy Friendly Dairy Free Shamrock Shake

Dairy Free, Egg Free, Gluten Free, Nut Free, Paleo, Seed Free, Top 8 Allergy Free, Vegan

Author: Katie Martino Lopez

Prep Time: 10 minutes

Total Time: 10 minutes


  • 3-4 very generous scoops of safe vanilla ice cream
  • ¼ – ½ c. safe milk, cold
  • ½ tsp. pure mint or peppermint extract
  • Safe whipped cream
  • 4-5 drops green food coloring
  • Green decorating sugar for glass rim (optional) NOTE: colored sugar can be made by adding food color to granulated sugar and rubbing with fingers until desired color is reached. It will be more fine and less hard than the store bought.
  • Honey for glass rim (optional)
  • Chocolate syrup, cookie garnish, caramel sauce (optional)


  1. Have safe whipped cream prepared and kept cold in the refrigerator.
  2. Optional rimming glasses with sugar : Place green decorating sugar in a small plate and set aside. In a small bowl with a diameter slightly larger than the glass, squeeze some honey.  Lightly dip the rim of the glass in the honey and then dip in the green sugar (see cover photo for reference). 
  3. Keep the glass upside down and store in the refrigerator briefly while the milkshake is prepared. DO NOT do these ahead of time, the sugar will break down from the moisture in the honey and the refrigerator.
  4. For the milkshake: Either zap the ice cream in the microwave for 15 seconds OR let sit at room temperature for 5 minutes before making the milkshake. WHY??? If the ice cream is too cold, it will make a thick sludgy paste when blended and especially when the ice cream is added. If it slightly warmed or “tempered”, that will not happen.
  5. In a blender, milkshake machine or (like I use) a Ninja, add the 3-4 (to taste) generous ice cream scoops with ¼ c. safe milk, mint extract and 4-5 drops green food coloring. Start with bit less milk as more can be added. Don’t add any solid add-ins (cookies, etc.) as it will change the color and texture of the milkshake when blended.
  6. Quickly blend and pour in the prepared glass. Drizzle any syrups or cookie crumbles on top then add whipped cream.
  7. Enjoy immediately!

Recipe Notes

  • Obviously, this can be used with any flavor combinations. I prefer to stir in cookie crumbles, sprinkles, etc. as it changes the texture and color of the milkshake.
  • The colored sugar is a cute option but certainly not necessary, especially if you have a fun glass to serve it in!
  • If making large batches then definitely use a blender as opposed to something smaller like a Ninja.



As we all know, reading labels and preparing food when managing allergies is a job within itself with much responsibility. All the brands I use are ones that I have contacted, and Casey has eaten safely. That being said, I must remind…

Please do your own research when deciding which products and foods are safe for the allergies you manage. These are the ones that are safe for our needs but may not be for you. Everyone has different comfort levels with manufacturing and production procedures.

And, as a friendly reminder, always have 2 epinephrine auto injectors on hand!

Pin It on Pinterest