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Vegan Shamrock Shake & McFlurry



The ODDLY Seasonal Mint Shake and Oreo McFlurry from McDonald's but VEGAN! Super Rich, Decadent and even dare I say, REFRESHING!


Okay, like a few of the McDonald's copycats on my site, this is another one I never tried. BUT, I did drink plenty of non-vegan Milkshakes in my day, and ate plenty of McFlurries to know that these are just as good if not better! They are super rich, yet somehow I didn't feel heavy after eating / drinking them (do you eat or drink a milkshake??).


While they do take a bit of time to make seeing as we need to chill the coconut milk and then freeze the ice cream, it's all passive time. The actual work takes about 15 minutes! So as long as you plan ahead you can have VEGAN Mint Ice Cream in NO TIME (relatively speaking!)


The Shamrock Shake is great, but personally I loved the McFlurry the best. Something about crunchy bits of chocolate creme cookies and mint ice cream is just so dang delicious and NOSTALGIC for me! If you feel the same way then you gotta make this!


VIDEO HERE!




Ice Cream

This is a no churn recipe for all us folks who don't have an ice cream machine. Obviously if you do, you know how to use it, so go for it!


While this is a simple recipe, there are a few tips and tricks that will make this go as SMOOTH as possible.


  1. Chill the Coconut Milk in the top shelf of your fridge at least overnight, but ideally 24 hours. Since we want to minimize the amount of coconut water in the mixture, this will help ensure that the cream separates from the water and pops out easily.

  2. You can use Coconut Cream, but it will make this much richer and heavier. It was good, but I found it to be too RICH and could barely eat more than a few bites before getting full.

  3. Use a hand mixer or high speed blender! They both have their pros and cons. A hand mixer will take longer, but the risk of overblending is less. You also might see little morsels of unblended coconut milk. You can add 1 Tbsp of coconut water to help loosen it up, but we will be double blending this to make a shake or McFlurry, so I didn't stress about it. A blender is more efficient and way faster, but you have to make sure you don't go too long or your'll overblend and the cream will curdle. Just blend everything until it's combined and stop as soon as it is.

  4. Once it's blended, freeze it overnight in a metal container. The next day you should have some beautiful vegan mint ice cream! For the milkshake, you just need to blend it with some plant milk. For the McFlurry, just chop up some Oreo type cookies and blend those into it! It's that easy!


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RECIPE

Makes 2-3 Shakes or 3-4 McFlurries

  • 2 cans Full Fat Coconut Milk (chilled 24 hours)

  • 1/2 - 2/3 cup agave

  • 1 Tbsp peppermint extract

  • 1/8 tsp green food coloring (optional)

  • 1/4 - 1/2 cup plant milk (for Shamrock Shake)

  • 6-9 Oreo style cookies (for McFlurry)

INSTRUCTIONS

  1. Chill the Coconut Milk in the fridge at least overnight, but ideally 24 hours.

  2. Chill a bowl and the beaters of a hand mixer in the freezer for 10 minutes. While that's happening, whisk together the agave, peppermint extract and green food coloring.

  3. Add the chilled coconut milk to the bowl, making sure to not add any of the water at the bottom of the can. Whip the coconut milk with a hand mixer. It will be tough but give it time, eventually it'll break down and start to cream. If not, you can add 1 Tbsp of the coconut water from the can to loosen it up.

  4. Scrape down the bowl as needed, and after about 5 minutes of whipping, the coconut milk should have stiff peaks and resemble thick whipped cream. If you have little morsels of coconut milk chunks, you can add 1 Tbsp of the coconut water to break it up, but we'll be mixing this again after freezing too.

  5. Then add in about 1/3 of the green agave mixture and blend it, scraping down the bowl as needed. Once it's mixed, add another 1/3 and repeat until all of the green agave mixture is incorporated. Once it's combined stop to prevent over mixing.

  6. Add the mixture to a metal container like a bread pan, I used some glass tupperware and that worked out well too, but just make sure your's is freezer friendly if you do! Freeze overnight.

  7. The next day, if you want to make a milkshake, add about 1 1/2 cups or 2-3 large scoops of ice cream to a chilled bowl. Add in 1/4 - 1/3 cup plant milk, more if you want a thinner shake, and then with a hand mixer, blend until smooth. Add to a glass, to with some vegan whipped cream and ENJOY!

  8. For a McFlurry, add 1 to 1 1/2 cups of ice cream to a chilled bowl, then add in about 3 crushed up Oreo type cookies (per McFlurry) and blend until smooth and combined. Enjoy immediately, or store in the freezer for 10 minutes if it's too soft! Top with more crushed up cookies and ENJOY!

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