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Dirty Mint Shamrock Shake

Dirty Mint Shamrock Shake

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. I can’t even begin. Everything is so unusual and delicious. One flavor that tops the 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 is 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!

Prep time: 20 minutes
Cook Time: 10 minutes
Total time: 30 minutes
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
1/3 cup heavy cream
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.

Shamrock Shake
Happy St. Patrick’s Day!



Jamie Lavarnway

Jamie Lavarnaway is a chef and advocate of healthy, local eating.  She is also the wife of MLB catcher, Ryan Lavarnway. Through her blog, Cooking in Red Socks, Jamie shares recipes, tips for health and wellness, and more about the life of a baseball wife.