A Healthier Take on the Shamrock Shake (Surprise Superfood Ingredient!)

Prep Time 5 min.
Cook Time 0 min.
Total Time 5 minutes
Yields About 2¾ cups


  • 3 cups loosely but firmly packed baby spinach (about 2 ounces)
  • 1/2 cup non-fat milk
  • 3/16 teaspoon mint extract (not peppermint – see note)
  • 2 cups of your favorite reduced-fat vanilla ice cream or frozen yogurt (not frozen Greek yogurt)


  1. In a blender, combine spinach, milk and extract until spinach is completely incorporated, with no tiny green pieces visible, scraping down the sides two or three times as needed. The mixture will be whipped and frothy.
  2. Add ice cream and blend just briefly until smooth and completely mixed, scraping down sides if needed. Do not over-blend or the milkshakes won't be as thick.
  3. Serve immediately.


Recipe Notes

Mint Extract: Be sure to purchase extract labeled as "mint" and not "peppermint." Mint extract contains oils from both spearmint and peppermint, and pure peppermint extract absolutely won't taste right in this milkshake. Also, we realize that 3/16 teaspoon is an unusual measurement, but through our testing, we consistently found that ⅛ teaspoon wasn't quite enough, but ¼ teaspoon was too much. Unless you own a 1/16 teaspoon measure, just fill your ⅛ teaspoon once, then estimate as you fill it about half full again. Alternately, you could use a scant ¼ teaspoon. That should be close enough, and you can adjust the amount of extract to taste.

Separation: Similar to many smoothies, this milkshake will begin to separate upon standing. If that happens, just give it a swirl with a spoon, or briefly reblend any milkshake still in the blender container.

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Two Healthy Kitchens