The dictionary defines patience as “An ability or willingness to suppress restlessness or annoyance when confronted with delay.”
Mmmyeah. I’m guessing you won’t find my picture anywhere near the term in Merriam-Webster, as waiting has never been one of my strong suits.
“What are you going to do when you have children?!” my Mom asked as I unknowingly tapped my toes waiting for her to finish picking out a belt for my Dad during one of our most recent shopping trips.
(Sorry, but men’s belts?!)
“They’ll listen and behave 110% of the time, and we’ll live in peace and brisk harmony, of course!”
Sometimes though, patience is rewarded. Handsomely.
Every year I wait for McDonald’s Shamrock Shakes to roll out in early February, giving me just about 2 months to enjoy the sweet, minty shakes before they disappear again after St. Patrick’s Day. I recently got wind of the fact they’re baaa-aack, but something stopped me from racing to the drive thru this year.
While the first cold sip of thick vanilla soft serve with a hint of mint and a tint of green is 1000% worth the wait – the stomachache that follows? Not so much.
See, over the past few years I’ve developed somewhat of a milk intolerance, so rather than holding my breath waiting for McDonalds to come up with a dairy-free version, I decided to ditch the drive thru and make Dairy-Free Shamrock Shakes at home instead!
Vanilla almond milk and soy milk ice cream replace regular vanilla ice cream for a festive wintertime treat, that’s not only dairy-free, but nearly HALF the fat and calories as the real thing.
Say goodbye to 16 grams of fat and 540 calories, and hello to 8 grams of fat and 285 calories of liquid mint-green gold, that you don’t have to wait all year for.
The recipe for this homemade, dairy-free shamrock shake could not be simpler. It’s just Vanilla Soy Milk Ice Cream, Unsweetened Vanilla Almond Breeze, mint extract and green food coloring.
Combine all the ingredients in a blender, and whir ‘em on up!
Is the shake as luxuriously thick and rich as the real thing? Well, not exactly. We are talking soy milk ice cream vs the real thing. But are the flavors spot on, and the fact that you don’t feel wretched afterwards totally awesome? You bet!
Dairy-Free Shamrock Shakes
Measurements from Food.com
2 cups vanilla soy milk ice cream
1-1/4 cups unsweetened vanilla almond breeze
1/4 teaspoon mint extract
8 drops, or 1/8 teaspoon green food coloring
- Combine all ingredients in a blender, and blend until smooth.
If you’re really feeling tickled over the fact that you ditched so many fat and calories by making this dairy-free Shamrock Shake at home, feel free to sprinkle the top with crushed Thin Mints.
You know you want to!
I haven’t tried it yet, but I’m dying to use 1-ingredient banana ice cream in place of the soy milk ice cream to make this shake Sugar-Free Jebruary compliant. Can you imagine!? The only thing holding me back is the potential ick factor of the banana and mint flavor combo. I don’t think banana ice cream is extremely banana-y, but, I don’t know. Could it work?
Well anyways, I’m off to go further decrease my skills in patience by catching up on my DVR. What the heck did I do before I could fast forward through those pesky, time wasting commercials?!