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This vegan shamrock shake is my plant-based spin on the classic minty treat—no artificial dyes, no dairy, and no weird ingredients. It’s creamy, lightly sweet, and refreshing, with real mint flavor and a naturally green glow thanks to spinach. Balance is green smoothies and fun desserts, right?

Table of Contents

Side image of a vegan shamrock shake in a wine glass, garnished with coconut whipped cream, fresh mint, and a cherry.

What is a Vegan Shamrock Shake?

A traditional shamrock shake relies on dairy milk, ice cream, and artificial green coloring. This version skips all of that. Instead, we use creamy coconut milk, frozen banana for thickness, dates for natural sweetness, and fresh mint for that cool, nostalgic flavor. Spinach is a mild leafy green vegetable that adds the green color without changing the taste. Plants for the win.

Ingredients You’ll Need

  • Coconut milk (chilled): Adds rich, milkshake-like creaminess. Check out my recommend coconut milk brands to use in smoothies.
  • Spinach: Creates a natural green color without food coloring
  • Fresh mint leaves: Gives that classic shamrock shake flavor profile. If you’re new to adding fresh herbs to smoothies, I recommend removing the stems before blending and just use the leaves.
  • Banana: Thickens the shake and is a great natural sweetener in smoothies. I like to freeze bananas to have on hand to use in smoothies like this— it’s a great way to chill them down without needing ice (which can dull your blender blade overtime)
  • Medjool dates: Balances the banana taste by provide caramel-like sweetness with fiber
  • Pure vanilla extract: Rounds out the flavor and adds warmth

Topping Ideas

If you’re like me, and pick food based on looks as well as taste, then you definitely need some fun toppings for this vegan shamrock shake. Top with coconut whipped cream, then sprinkle with cacao nibs, and finish with a fresh cherry.

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Close-up of a vegan Shamrock Shake topped with coconut whipped cream, cherry, and fresh mint.

How to Make a Shamrock Shake

If you’re using one of my recommended blenders for smoothies, follow the steps below. If you have a low powdered blender, I recommend blending after step 2 and then again in step 4.

  1. Add liquids first. Pour the chilled coconut milk into your blender to help everything blend smoothly.
  2. Layer the greens and herbs. Add spinach and fresh mint so they break down fully.
  3. Add fruit and sweeteners. Toss in the banana, pitted dates, and vanilla extract.
  4. Blend until creamy. Start on low, then increase to high for 30–60 seconds.
  5. Taste and adjust. Add more mint for freshness or a splash of coconut milk if it’s too thick.
  6. Serve immediately. Pour into a glass and add toppings if desired.

Ingredient Swaps

  • Want more protein? Add a scoop of plant-based protein powder.
  • No coconut milk? Use cashew milk or make oat milk for a lighter texture.
  • No dates on hand? Swap with 1–2 tablespoons maple syrup.
  • Mint too strong? Start with 4–5 leaves and build from there.
Vegan shamrock shake in a glass.

More Dessert Smoothies

If this shamrock shake sparked your interest in more dessert smoothies, then try these other dessert smoothie recipes:

  • Coconut joy smoothie bowl: Chocolatey, creamy, and topped with coconut for a dessert-inspired smoothie bowl made with real ingredients.
  • Banana chocolate protein shake: Indulge in a velvety smooth, banana chocolate protein shake that’s not only delicious but also a powerhouse of nutrition.
  • Skinny mint smoothie: Cool, refreshing, and lightly sweet, this minty smoothie satisfies dessert cravings the lighter way.
  • Chocolate smoothie bowl: Rich, fudgy, and ultra-creamy, this chocolate smoothie bowl feels indulgent but is made with just plants.

If you make this vegan shamrock shake recipe, I’d love to hear how it turned out in the comment box below. Your feedback helps me and all the readers in this community. And if you’re interested in more plant-based recipes (and exclusive content), sign up for my weekly recipe newsletter.

Vegan shamrock shake in a wine glass, topped with coconut whipped cream, fresh mint, and a cherry.
4.63 (95 votes)

Vegan Shamrock Shake

This vegan shamrock shake is creamy, refreshing, and naturally green. Made with coconut milk, fresh mint, spinach, and dates, it delivers classic minty flavor without dairy or artificial coloring. A fun, plant-based dessert smoothie you can feel good about.
Print Pin Rate
Prep: 3 minutes
Blend: 2 minutes
Total: 5 minutes
Serves: 1
Author: Jen Hansard
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Ingredients  

Toppings

  • 1 tbsp whipped coconut cream optional
  • 1 tsp cacao nibs optional
  • 1 sweet cherry optional

Instructions 

  • Blend spinach, mint, and coconut milk until smooth.
  • Add remaining ingredients, and blend until smooth. Enjoy!

Helpful Tools

high-speed blender
smoothie blender

Notes

  • Pour over ice or freeze banana first if you prefer a colder smoothie.
  • If you can’t find fresh mint then up the spinach to 1 cup and add a few drops of mint extract.
  • Use full-fat coconut milk for a more shake-like texture, or carton coconut milk for less healthy fat and a thinner consistency.
  • Soak Medjool dates in water for 20 minutes before blending if your blender has a hard time blending certain ingredients.

Nutrition

Serving: 16 oz | Calories: 423 kcal | Carbohydrates: 72 g | Protein: 3 g | Fat: 14 g | Saturated Fat: 13 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Sodium: 190 mg | Potassium: 949 mg | Fiber: 8 g | Sugar: 47 g | Vitamin A: 2735 IU | Vitamin C: 20 mg | Calcium: 86 mg | Iron: 2 mg

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Rating




Comments

  1. Okay I am going to try this recipe as is even though it kinds of sounds really sweet to me. Then with 2 dates and 1 banana. We shall see tomorrow as I don’t have any mint so I will have to buy some tomorrow. Tell ya one thing…it looks yummo!

    Reply

    2. I made a smoothie like this with unsweetened vanilla almond milk, spinach, banana, cacao nibs and just a little peppermint extract since I didn’t have any fresh mint (I would rather have fresh mint but the extract was good in a pinch) and it was absolutely delicious, thanks to the green smoothie girls for their suggestions, they are great!

      Reply

  2. I will definitely be making this. YUM! I have a similar question to Rachel, though.
    How do you know in general in recipes that call for coconut milk whether to use the carton (ie So Delicious, Pacific) or the canned version. (ie Native Forest) ?
    Tho I love the taste of both, this has been very confusing to me.
    Thanks!!!

    Reply

  3. Being Irish, I love everything about St. Patrick’s Day…OK-except maybe Shamrock Shakes 🙂 What a great smoothie recipe you have created. Luck of the Irish to both of you! I am sharing on my Facebook page now. Thank you!

    Reply

    1. Hey Carolyn! Thanks for sharing it with your friends, hope you enjoy this green smoothie!

      Reply

  4. I bet this would taste really good with a bit of those cocoa nibs added right in the smoothie….can’t wait to try it. Thanks

    Reply

  5. Sounds great but again bit wary of the high sugar levels, what smoothies would you recommend for weight loss?

    Reply

    1. Hey Amanda,

      Thanks for the question. If you would like to sub in lower sugar fruits, feel free. Here are our favorites: https://simplegreensmoothies.com/low-sugar-fruits

      Our co-founder Jadah lost 20+ lbs by drink 1 green smoothie a day (16oz) + her normal lunch and dinner. Results may vary, depending on how active you are. But the leafy greens and fresh fruit are awesome fuel for your body.

      Reply

    1. To make coconut whipped cream you need to put the coconut cream and a sweetener (maple syrup or honey work well) into a mixer (or use a hand mixer) then let it mix for 5 to 10 minutes or until peaks begin to form. Hope this helps yall!

      Reply

    2. Hey Denise,

      Thanks for the comment. Our recipe team is working on a DIY coconut whipped cream blog post. It should be coming out very soon. 🙂

      Reply

  8. I, too, love St. Paddy’s Day, although, I am not a bit Irish. 100% Portuguese. In fact, it’s my favorite holiday! And, yes, I will definitely be celebrating with this green smoothie. Since Jan 1st, I have only missed two or three days without a green smoothie. I even made a point of drinking one a day in my 5th period class (I am a teacher) to tide me over until my very late lunch. They’re so used to it now that if I don’t have one, they remind me. I halve your recipe and drink half of that on my drive to school and the other half either during 5th period or after school, when my energy is waning. Love, love, love this amazing improvement in my heath (as I tell my students and my teacher friends who think it looks “disgusting” – oh those poor wayward souls – it gives me vim, vigor, and vitality!)

    Thanks!

    Diane

    Reply

    1. Hey Diane,

      You totally rawk! Thank so much for sharing how green smoothies have helped you as a teacher! The colors can be crazy sometimes, but I am sure if your students + teacher friends tried them, they would love them as much as you do! Cheers to health + energy! 🙂

      Reply

  9. Hi I was wondering if there’s any substitute for the coconut milk? I’m not a big fan of it.

    Reply

    1. I don’t see why you couldn’t use unsweetened almond milk (I prefer vanilla) instead.

      Reply

  10. Sounds yummylicious! Although it appears to have a high sugar content with 2 bananas, and 4 dates. I’m giving it try but will definitely dial down the bananas and a dates.

    Cheers!

    Reply

    1. Hey Carla,

      Our recipes are here to inspire you — you don’t have to follow them to a T. Yet we do think they are mighty tasty! Feel free to use other green smoothie recipes and even make some up yourself. The key to making green smoothies your lifestyle is making it easy and part of your daily routine. So we recommend using fruits and veggies that work well for your body.

      Reply

  12. Look supper yummie, will try it this weekend.
    How to make the coconut whipped cream? kids will love it !
    Marie

    Reply

    1. To make coconut whipped cream you need to put the coconut cream and a sweetener (maple syrup or honey work well) into a mixer (or use a hand mixer) then let it mix for 5 to 10 minutes or until peaks begin to form. Hope this helps yall!

      Reply

    1. I’ve substituted mangos in place of bananas often and can rarely tell the difference.

      Reply

    1. Here are some other ways to sweeten your smoothies:

      Pure Maple Syrup is a good choice too. 🙂

      Reply

  15. Just a question on the recipe. When you say coconut milk do you mean the full fat version in a can, or the lighter version (that’s more like almond milk) I’d find in a carton?

    Reply