Our mint milkshake recipe makes a boozy mint drink for St Patrick’s Day. The milkshake has its delicious mint flavor from homemade ice cream. So forget the green beer and make this festive boozy mint milkshake instead for St Patrick’s Day. Loaded with delicious minty flavor and topped with whipped cream and a green sugar rim. Yummy!
We’ve tweaked this recipe a bit, so that the cool mint melds with rum and just a hint of melon from the Midori. Your taste buds will enjoy this thick, delicious, and oh-so adult shamrock shake. To make this recipe, you’ll need to make mint-flavored ice cream. Yes, you can just buy mint ice cream from the store, but honestly? Homemade tastes better.
Learn how to rim a glass with cocktail sugar – with step by step pictures. Check out our easy to follow tutorial here.
FOR THE COCKTAIL
Rum – 2 oz
Midori – 2 oz
Whole milk – 1/2 cup
Mint ice cream (recipe below) – 2 cups
Whipped cream for topping
Maraschino cherry for topping
Fresh mint for topping
Green sanding sugar for glass rim (we like the sugars found here)
Simple syrup or corn syrup (for moistening glass rim)
MINT ICE CREAM
Heavy cream – 2 cups
Whole milk – 1 cup
Sugar, granulated – ¾ cup
Vanilla extract – 1 teaspoon
Sea salt, fine grind – ¼ teaspoon
Mint, fresh – large handful
FIRST MAKE THE MINT ICE CREAM
To make the ice cream, add the cream, milk, sugar, vanilla and salt to a pot over medium low heat. Stir until the sugar has dissolved. Remove from the heat and add the fresh mint.
Allow to cool slightly, pour into a container with a tight fitting lid (include the mint) and refrigerate overnight. Strain out the mint, pour into the ice cream maker and churn for 40 minutes. Transfer to a freezer safe container and freeze for at least 4 hours before serving.
NEXT, GARNISH YOUR GLASSES
Add a couple of tablespoons of the green sanding sugar to a shallow bowl. Brush the rim of a tall glass with corn syrup and roll the rim around in the sugar. Shake off excess sugar and turn glass right-side up. Repeat and set aside.
LAST, MAKE THE MINT MILKSHAKE
Add the rum, Midori, milk and ice cream to a blender and blend until thick and smooth. Pour into the prepared glass and freeze for an additional 15 minutes. Serve garnished with the whipped cream, sprig of mint and a maraschino cherry.
How to make this into a mocktail: Blend 1 cup of homemade mint ice cream with 1 tablespoon vanilla extract, 1 tablespoon of the sanding sugar and 1/3 cup of milk. Blend on high until blended to desired consistency, then pour into sugar rimmed glass and serve.