It’s Shamrock Shake season but lets skip the drive-thru and make a Ninja Creami Shamrock Protein Shake instead! This ultra-creamy, minty shake is everything you love about the McDonald’s classic—minus the sugar crash. With a dreamy texture, a whopping 42g of protein, and that signature green color, it’s the ultimate healthy treat for St. Patrick’s Day! Made with simple, wholesome ingredients and NO pudding mix.
We bought a Ninja Creami about a year ago and used it literally every night for the first two weeks. Then it took an embarrassingly long hiatus collecting dust in our closet hahaha. But we’re back on the grind! And I was determined to come up with a base recipe that doesn’t utilize pudding mix, and is made with more wholesome ingredients.
I figured what better time than Shamrock Shake season to share a Ninja Creami version, featuring the base recipe that I swear by. Let’s all vow to skip the sketchy McDonald’s version and just make that minty deliciousness at home, with a protein boost and no refined sugar! I promise it’ll satisfy the same craving 🙂
This healthier shamrock protein shake is simple to whip up (if you have enough patience to let it freeze), is packed with 42g of protein in the whole pint and is just so perfect and festive for St. Patrick’s Day! It’s full of minty flavor and the texture is just absolutely spot on. You won’t even realize that it’s “healthier” ice cream. Enjoy!!
Why You’ll Love this Healthy Shamrock Protein Shake
- The texture is perfectly rich and creamy, but it’s not made with any ice cream!
- It’s a great healthier alternative to the McDonald’s St. Patrick’s Day menu item.
- This Ninja Creami recipe is made with simple, whole food ingredients.
- It’s gluten free, refined sugar free and high in protein.
- The whole pint has 42g of protein!
- There’s no instant jello pudding mix required.
What You Need to Make this Shamrock Protein Shake
For the Shamrock Protein Shake:
- Milk: I typically use 2% but whole milk is great too! Feel free to substitute Fairlife to boost the protein even more. You can also try a thick and creamy non-dairy milk, such as the Malk and Elmhurst brands.
- Gelatin: Gelatin is the secret ingredient to making the perfect ice cream consistency without having to use instant jello mix. It’s also a clean source of protein and great for your gut health.
- Skyr or Greek Yogurt: I prefer using full-fat plain skyr as it’s slightly milder and less tangy than greek yogurt, but either will work. This adds creaminess, protein and probiotics to your shamrock protein shake!
- Vanilla Protein Powder: My absolute favorite protein powder is this one from Wellious, which is vegan, sweetened naturally with monkfruit and doesn’t have that horrible chalky texture! It’s also a great source of fiber.
- Maple Syrup: We are sweetening this shamrock shake naturally with a bit of pure maple syrup. You could also use stevia or a similar zero-sugar alternative, but I don’t have exact measurements.
- Mint Extract: A shamrock shake is really just a mint shake after all. Be sure NOT to use peppermint extract.
- Kosher Salt: Just trust me on this…a little pinch of kosher salt enhances all the flavors!
Optional Toppings:
- Whipped Cream: To give it the full Shamrock Shake experience, top it off with a little store-bought or homemade whipped cream.
- Sprinkles: Or some charms from a box of Lucky Charms! For the festive vibes 🙂
How To Make this Ninja Creami Shamrock Protein Shake
Bloom the Gelatin:
First, add 60 ml (¼ cup) of milk to a small bowl. Sprinkle gelatin over top and let it sit to “bloom” for at least 5 minutes. Then, transfer bowl to the microwave for 30 seconds, or until gelatin is dissolved.
Blend all Ingredients:
Next, add gelatin + milk mixture to a small blender along with the remaining 180ml (¾ cup) milk, yogurt, maple syrup, protein powder, mint extract, salt and food coloring (if using). Blend until smooth.
Freeze until Ready to Eat:
Pour into a Ninja Creami pint container, cover with a lid, and freeze for at least 12 hours. When ready to eat, take the pint out of the freezer and let it sit at room temperature for 10 minutes. Then, with the lid still on, run hot water all around the sides of the container.
Spin using the Ninja Creami:
Finally, spin it on the “lite ice cream” setting. Then, make a well in the center and add 30-35 ml (2 tbsp) more milk – this will yield an ice cream consistency, but if you prefer it to be closer to a drinkable shake, add more milk. Click the “re-spin” button. At this point, I like to scrape down the sides and do one more re-spin. Optionally, top your shamrock protein shake with whipped cream and sprinkles. Enjoy!
What is a Shamrock Shake? How is this one Healthier?
I’m guessing if you landed on this recipe, you probably already know what a Shamrock Shake is but if not…allow me to explain! The Shamrock Shake is an iconic McDonald’s menu item that’s only available around St. Patrick’s Day each year. It’s a bright green mint flavored milkshake!
The traditional Shamrock Shake from McDonald’s contains 68g of sugar in a medium. Although delicious, it’s filled with crazy ingredients and will send your blood sugar on a rollercoaster. My version is made with simple, whole-food ingredients and is loaded with a whopping 42g of protein to make it more filling and balanced! This is a great alternative if you’re looking for a healthier Shamrock Shake.
Equipment Recommendations
- Ninja Creami: This Shamrock Protein Shake recipe is designed to be made in the Ninja Creami and I haven’t tested it in a traditional ice cream machine or a normal blender. This thing is a game-changer for healthier, high protein desserts!
- Small Blender: This one is the perfect size for recipes like this, and I often use it for small-batch sauces and dressings too. It’s also really aesthetically pleasing hehe.
Substitution FAQs:
- Milk: You can definitely use whole milk, but I’d recommend steering clear from skim milk as it won’t provide as rich and creamy of a flavor and texture.
- Gelatin: Gelatin is a key ingredient here to transform this Shamrock Protein Shake from an ice-y to a creamy consistency. In a pinch, you can try substituting 1-2 tbsp of instant pudding mix (and skip step 1 – just blend everything together).
- Protein Powder: You could also use unflavored or mint flavored protein powder. If you don’t have any on hand, feel free to skip it but note that the nutrition info will be affected.
- Food Coloring: This is completely optional and if you prefer a more natural option, you can add in ~2g of matcha powder, or try spirulina powder!
Can I Make this Shamrock Protein Shake Dairy Free?
I have not tested a dairy-free version of this Shamrock Protein Shake but it should work with a few small swaps! First, be sure to use a thick and creamy (higher fat) non-dairy milk such as Malk or Elmhurst brand. You could even use full-fat canned coconut milk, if you don’t mind the coconut flavor. Secondly, substitute the greek yogurt for a thick, non-dairy version like Siggi’s plant-based.
How Should I Store Leftovers of this Healthy Shamrock Shake?
If you miraculously have leftovers of this healthy shamrock shake, you can simply pop the lid back on the container and freeze it. When ready to eat, you’ll repeat the process of spinning it with the Ninja Creami, adding as much milk as needed to get to your desired consistency.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for more Healthy Dessert Recipes?
- Sweet Potato Tahini Brownies
- Protein Pumpkin Muffins
- Samoa Cookie Bars (Gluten Free & Vegan)
- Baked Apple Cider Donuts
- Gluten Free Carrot Cake Muffins
Shamrock Protein Shake (Ninja Creami)
Equipment
- kitchen scale (optional)
- small bowl
- small blender
Ingredients
For the Shamrock Protein Shake:
- 240 ml 2% milk (1 cup) divided + more for blending*
- 6 g gelatin
- 35 ml maple syrup (2 tbsp)
- 113 g full-fat plain skyr or greek yogurt (½ cup)**
- 34 g vanilla protein powder (1 scoop, I used Wellious brand)
- ¼ tsp mint extract (NOT peppermint)
- pinch of kosher salt
- green food coloring optional***
Optional Toppings:
- whipped cream
- sprinkles
Instructions
- Add 60 ml (¼ cup) of milk to a small bowl. Sprinkle gelatin over top and let it sit to "bloom" for at least 5 minutes. Then, transfer bowl to the microwave for 30 seconds, or until gelatin is dissolved.6 g gelatin, 240 ml 2% milk
- Add gelatin + milk mixture to a small blender along with the remaining 180ml (¾ cup) milk, yogurt, maple syrup, protein powder, mint extract, salt and food coloring (if using). Blend until smooth.240 ml 2% milk, 35 ml maple syrup, 113 g full-fat plain skyr or greek yogurt, 34 g vanilla protein powder, ¼ tsp mint extract, pinch of kosher salt, green food coloring
- Pour into a Ninja Creami pint container, cover with a lid, and freeze for at least 12 hours.
- When ready to eat, take the pint out of the freezer and let it sit at room temperature for 10 minutes. Then, with the lid still on, run hot water all around the sides of the container.
- Spin it on the "lite ice cream" setting. Then, make a well in the center and add 30-35 ml (2 tbsp) more milk – this will yield an ice cream consistency, but if you prefer it to be closer to a drinkable shake, add more milk. Click the "re-spin" button. At this point, I like to scrape down the sides and do one more re-spin. Optionally, top your shamrock protein shake with whipped cream and sprinkles. Enjoy!whipped cream, sprinkles
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.