St. Patrick’s Day isn’t usually my holiday of choice, but I can always get behind a holiday that has a milkshake all its own! While everyone else is out partaking in green beer and wearing green on St. Partrick’s Day (I don’t even think I own anything green), I’m sipping on a shake and justifying how to get away with eating snacks for dinner. After slurping down non- vegan shamrock shakes on the regular with my dad before we even went vegan, I knew that I had to find a healthy replacement so we could still partake in the shakes. As usual, spinach sets up a pretty green color, dates are added for a bit of sweetness and coconut cream adds in just the right amount of creaminess. On the coconut cream note, I was totally going to top these with whipped coconut cream, but I (sadly) found out that my favorite Trader Joe’s coconut cream is indefinitely out of stock, eepp! TJ’s coconut cream is the only kind that I’ve found that will consistently whip into coconut whipped cream, since it doesn’t have guar gum or any of those other stabilizers. If you somehow find cans of the my favorite stuff, please buy 900 cans of it and send it my way, I would be forever thankful.
I would not recommend skipping the ice in this recipe, it’s essential to making sure everything gets icy and creamy! Also, if you can’t find a small can of coconut cream, use the full fat version or swap for lite coconut milk, it just won’t be as dreamy creamy.
- 1 5.4 ounce can of coconut cream
- ¾ cup spinach (packed)
- 4 dates (pitted)
- 3/4 cup almond milk
- ½ teaspoon peppermint extract
- ½ vanilla bean (seeds scraped)
- 4–6 ice cubes
- In a blender, combine all ingredients except the ice cubes. Blend until smooth. Add the ice cubes and blend again until cold and creamy. Serve immediately.