In my pre-clean living life the kickoff to celebrating St. Patrick’s Day meant an afternoon snack of a cheeseburger, large fries and a Shamrock Shake. Eaten in my car driving through downtown Pittsburgh, after waiting in an extra long line at the drive thru. The day’s festivities would continue with a few glasses of some type of Irish whiskey and a large cup of Baileys-spiked black coffee. Every McDonald’s was super busy on the 17th of March & you’d always have to wait a little longer for your order. Once in hand, I’d greedily paw at the bag with one hand grabbing for the fries sitting in the bottom of the bag.
The condensation on the outside of the shake cup would slide in between the fingers of my left hand, while I maneuvered the steering wheel my right. Eventually I’d stop & pull over to eat as the shake would start to melt from the warmth of my hand and the heat of the car seat as I balanced in between my knees.
So unsafe both driving that way & in what I was eating. In that I had no idea what was in the Shamrock shake, delicious as it was.
Cut to St. Patrick’s Day 2017. Las Vegas. And a homemade batch of vegan aquafaba mint ice cream for my own Shamrock Shake creation.
It doesn’t taste like sweet chickpeas. Or coconut.
It’s cold and thick and deliciously green.
You can add whiskey or keep it clean and kid-friendly.
Aquafaba Coconut Ice Cream
Makes six scoops of ice cream
1/2 cup aquafaba which is all the liquid from one 400g can of chickpeas
1/4 tsp sea salt
1/4 cup confectioners sugar
200 ml full fat coconut cream
1/4 tsp peppermint extract
Four drops of vegan or other green food coloring
For your Shamrock Shakes:
Serves two more than generously or four for a sweet treat.
Two tablespoons of coconut cream leftover from the opened can or other non-dairy milk. Oat milk would be lovely here.
For a boozy version two tablespoons of Irish or any other type whiskey and halve the amount of peppermint extract. For those who take milk using Baileys adds a deeper creaminess to the shake.
An extra drop of peppermint extract for a super sharp minty taste
How You Make It:
1. The night before you want to make the ice cream put the can of coconut cream into the fridge to get cold. Ring side up.
2. The next day or whenever you make your ice cream carefully take out the can & scoop out 200ml of the now thick cold cream and put into a mixing bowl or the bowl of a standing mixer fitted with a whisk.
3. Decant the rest of the cream and liquid from the can & store in the fridge. Use the leftovers in smoothies, poured into a bowl of oatmeal as the liquid component in pancakes or in a stir-fry.
4. Start whipping the cold cream. Once it becomes fluffy, this should take about five minutes by hand, three in a stand mixer, sprinkle in the confectioners sugar, food coloring and sea salt.
5. Whip for one minute more then put the bowl in the fridge to chill. If you have one bowl for your mixer scoop out the cream into another bowl or container and wash and dry the mixer bowl before whipping up the aquafaba.
6. Pour all the aquafaba into your bowl and turn the mixer onto to low and slowly start to pump air into the chickpea juice.
Whipping the aquafaba into stiff peaks can take anywhere from five to ten minutes depending on the machine your using.
After one minute:
After five minutes:
8. Fetch your cold green coconut cream from the fridge and gently fold the fluffy white aquafaba into the fluffy green coconut cloud. Keep your hand moving as you lift and turn the mixture. About 10 turns should do it. If you’d like it greener add one or two drops more of green food coloring as you fold.
9. If you have an ice cream maker churn the mix for about 15 minutes until nice and thick.
If not decant the soft ice cream into a container cover tightly and freeze for five hours or overnight.
Eaten straight out of the ice cream bowl the texture of this ice cream is divine. Fluffy and cold and thick and soft and so creamy.This ice cream will stay fluffy and ice-crystal free for a week in the freezer. This picture below was taken five days after I made my batch.
I make milkshakes by hand as I don’t have a milkshake maker and I like to control the thickness of my shake. I tend to over liquify if I use a blender. And it’s less washing up too!
1. Select your serving glasses and put them into the fridge to chill an hour before you want to make them or overnight when you chill the ice cream. Place them on a shelf on top of a folded towel so they won’t topple over.
2. Take out your mint ice cream from the freezer and place three scoops of ice cream into each glass.
I like my milkshakes nice and thick. Thick enough that the dense coldness gives you brain freeze if you inhale too quickly. So I add only a little liquid and stir until the shake is the thickness I like.
3. Add one tablespoon of coconut cream or milk or whiskey to each glass of ice cream.
4. Using a large spoon stir the ice cream and cream/milk or whisky together. The ice cream will absorb the liquid and slowly melt into a soft thick shake.
5. For a shake that you can easily drink through a straw add one more tablespoon of whatever liquid your using and give three or four stirs.
6. Place a long handled spoon and a straw into each glass and serve. In the sunshine if you’re someplace warm. Wearing a thick sweater and some slippers if your cooler climbs.
These are so fun to make. I might pour mine into a to-go cup and cruise around Las Vegas and enjoy this beautiful weather. And then hit the strip and see if I have a little luck of the Irish.
Happy St. Patrick’s Day!