Spiked Shamrock Shake: Gluten-Free, Dairy-Free, Vegan

This Spiked Shamrock Shake is a dairy-free, gluten-free, and vegan take on the classic festive green shake—perfect for your St. Patrick’s Day celebrations.

I asked what St. Patrick’s Day recipes you wanted and the most requested item was a SHAMROCK SHAKE. I love this version because it’s dairy-free, gluten-free, and vegan, and it still feels indulgent. If you like a boozy twist, use Bailey’s Almande (a dairy-free Irish cream liqueur) to spike the shake—but you can omit it for a non-alcoholic treat. Either way, these shakes are creamy, minty, and perfectly festive.

My favorite dairy-free ice cream for this recipe is Coconut Bliss Vanilla, though you can use any dairy-free or regular vanilla ice cream you prefer. For color, this recipe uses fresh spinach rather than artificial dyes—just a small handful to create a naturally pale green hue without altering the flavor.

Why spinach?

Spinach provides natural color without changing the taste. When blended with ice cream and a splash of milk, the small amount of raw spinach is undetectable but adds nutrients and gives that light green, festive color.

Use a high-speed blender to get the creamiest texture. I use a Vitamix and find it makes quick work of blending frozen ice cream and spinach into a smooth milkshake. If you don’t have a high-speed blender, pulse a little longer and scrape down the sides as needed.

This spiked shamrock shake is on the sweeter side, which makes it a fun indulgence for parties or dessert. Top with dairy-free whipped cream (almond or coconut-based work well) for a finishing touch.

If you make these Spiked Shamrock Shakes, tag me on Instagram @maryswholelife—I love seeing your photos. Enjoy and cheers!

xo,
Mary

Spiked Shamrock Shake (gluten free, dairy free, vegan)

By: Mary Smith

Prep: 5 mins | Total: 5 mins | Yield: 3 (8 oz shakes)

A creamy, festive St. Patrick’s Day milkshake made gluten-free, dairy-free, and vegan. Optional Bailey’s Almande adds a boozy Irish cream twist.

Equipment

Blender

Ingredients

½ cup Bailey’s Almande liqueur (optional; omit for non-alcoholic version)
1 pint dairy-free ice cream of choice (about 2.5 cups). Coconut Bliss Vanilla is a favorite.
½ cup almond milk or coconut milk
½ cup ice
½ cup raw spinach, packed (about a small handful) — you won’t taste it
6 drops peppermint extract
½ tsp vanilla extract
Dairy-free whipped cream for topping (optional)

Instructions

Add all ingredients to a high-speed blender. Blend on high for about 30 seconds, or until the mixture is smooth and creamy. If your blender struggles, pulse and scrape down the sides, then blend again until fully combined.
Pour into glasses and top with dairy-free whipped cream, if desired. Serve immediately and enjoy.

Notes

You can leave out the Bailey’s to make a non-alcoholic version. Adjust peppermint extract to taste—start with fewer drops if you prefer a subtler mint flavor. For a thicker shake, reduce the almond milk slightly or add more ice cream; for a thinner consistency, add a splash more milk.

Serving & Storage Tips

Serve shakes immediately for the best texture. If you need to prepare ahead, blend the base ingredients (without ice) and refrigerate briefly; add ice and re-blend before serving. Leftover shakes can be frozen in a sealed container and re-blended with a splash of milk to refresh texture.

Variations

For a chocolate mint twist, add a tablespoon of cocoa powder or a scoop of chocolate dairy-free ice cream. Swap peppermint extract for mint syrup if you prefer a sweeter, less concentrated mint flavor.

Nutrition

All nutrition facts are estimates and automatically calculated. They depend on the exact ingredients you use. For the most accurate results, weigh ingredients and divide by the number of servings.

Did you make this?

Share your feedback and tag @maryswholelife on Instagram to show how your shakes turned out.