Summer Green Frozen Smoothie/Minty Coconut Shake/Shamrock Shake
  • 2¾ cups full-fat coconut milk, chilled
  • ⅔ cup maple syrup (more or less, to taste)
  • ¼ cup fresh baby spinach (be sure to discard the stems)
  • 2 tsp peppermint extract (or 1 tbsp peppermint schnapps for a still "mild," but adult version)
  1. Mix ingredients in blender until there are no visible particles from the spinach leaves. Pour mixture into the pre-frozen tub of your ice cream maker. Set blender pitcher aside.
  2. Churn for about 10 to 15 minutes. Check consistency at 10 minutes; churn additional minutes if needed.
  3. If you accidentally freeze too much and don’t get enough of a shake consistency, spoon mixture back into blender and blend on high for about 30 seconds. Pour into desired size glasses and serve, with spoon or straw.
  4. Makes one massive shake (worthy of two straws!), about two 2-cup servings, or about 4 smaller servings.
I’ve learned from my fellow bloggers and my own experimentation that adding alcohol to ice cream ensures creaminess and less crystallization. The beauty of making ice cream without eggs is that you can keep sampling your mix until you get a taste you like, before you add the mixture to the ice cream maker. If you don’t have an ice cream maker, you might try this method for making ice cream from David Lebovitz. This recipe makes a shake that’s a perfect green color—a natural green color, I might add. Unfortunately, the lovely shade of green doesn’t really come through in the photos.
Recipe by gfe--gluten free easily at