Paleo Shamrock Shake

It’s getting to be that time of year when everybody you know claims to be Irish, nasty-looking green beer is everywhere and Pinterest mommies make corny Leprechaun everything. 

*rolls eyes*

In all seriousness, I really do love St. Patrick’s day. The way Americans celebrate it just kind of irritates me. And I love making fun of people a bit too much.

It’s almost a rule in my house that we have to eat something green on St. Patty’s day, because we’re Irish-but-at-the-same-time-stupid-Americans and all. 🙂

Last year I found this great recipe for a Shamrock Shake that was GAPS legal. I taste-tested it next to the original shake, and they taste surprisingly similar! (There aren’t many healthy copycats taste anything like the original.) The peppermint masks the honey and coconut flavors perfectly-and it’s green without food dye. 

Ingredients: 

 

Ingredients:

1 can coconut milk (you can also sub 1 ¾ cups of any other type of milk)

1 avocado, pit and skin removed

2 1/2 – 3 tablespoons honey, maple syrup, coconut sugar, or  pretty much any other sweetener

1 cup of ice

1 tablespoon vanilla extract

1 teaspoon peppermint extract 

Directions: Throw everything in a blender. Turn it on. Then turn it off. Pour into some glasses. Share, or drink them all yourself. Make a Facebook status that says “Kiss me, I’m Irish ;).” You know the drill. 

 

 

 

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Dairy-Free Ice Cream

Summer’s here. That means you NEED ice cream. You don’t have to have an ice cream maker for these recipes, but it makes it a whole lot faster and easier if you do. 

 

Basic Dairy-Free Vanilla Ice Cream

Ingredients:

About 3 tbsp sugar, maple syrup, or honey (You might want it sweeter)

1 Tbsp vanilla extract 

1 can full-fat coconut milk, chilled is better than room temp

For a fast milkshake:

Whisk ingredients together, throw it in your ice cream maker for 15-25 minutes and eat it. 

For ice cream: Double this recipe and heat ingredients on low in a saucepan. Whisk until sugar dissolves. Chill in the fridge for at least 4 hours. Freeze according to the ice cream maker’s instructions and eat it. (It’s best served a few hours after it’s made.) If you don’t have an ice cream maker, put the mixture in a tupperware in the freezer. Stir it every 30 minutes to 1 hour until it’s the consistency of ice cream.

Dairy-Free Chocolate Ice Cream

1 can coconut milk

2 tbsp cocoa powder

1/3 cups sugar, honey, or maple syrup

Follow the same directions for the vanilla ice cream.