Make coconut milk ice cubes by pouring the coconut milk into an ice cube tray and freeze for 6 hours or overnight.
Once the coconut milk ice cubes are frozen, place them in a blender along with the mint leaves, almond milk, coconut cream, agave nectar, vanilla extract, mint extract, and baby spinach.
Blend until smooth and creamy. If you prefer a thinner consistency, add a splash more almond milk. If you prefer a sweeter taste, add more agave.
Pour into two serving glasses and top with whipped coconut cream, mint leaves, and a maraschino cherry.
Nutritional Information listed below is for 2 servings. Please know that there is no shame in making this dish a 1-serving situation or a 20-serving situation. Nutritional information for the entire dish is as follows, and you are more than welcome to break it down as you see fit.Entire dish - kcal: 1303 F: 101 C: 99 P: 11
Mint Extract vs. Peppermint Extract
Mint is mint right? Wrong. There are different variations. Peppermint. Spearmint. And just Mint Extract. Peppermint extract seems to be what’s easiest to find in the grocery store, and in a pinch, that will work. Your Shamrock Shake will still be yummy. But, it will taste more like a candy cane. Mint extract is what you're looking for in this recipe.Variations
Make it boozy. Please be my guest. Vodka is a great option to kick it up a notch.
Make it richer. Add a scoop or two of coconut milk ice cream instead of the coconut cream.
Make it chocolate-y. Add a bit of cocoa powder to get a mint chocolate shake. It won’t be green, but it will taste delicious! Alternatively, you could drizzle chocolate syrup on the inside of the glass and over the top of the whip.
Lower the calories. Feel free to skip the whip topping to bring the calories down a notch.