McDonald’s Shamrock Chocolate Chip Frappe (Copycat)

by Sabrina Snyder

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14 Comments

5 from 3 votes
3 servings
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
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McDonald’s Shamrock Chocolate Chip Frappe is the perfect frozen treat for St. Patty’s Day. All the sweet flavors with a bit of espresso!

There is so much to love about this holiday and this delicious St. Patrick’s Day Frozen Treat is no exception. Check out Irish Cream Chocolate Fudge and Mint Chocolate Cheesecake for more tasty Desserts!

Close up of top of frappe with straw

Sabrina’s McDonald’s Shamrock Chocolate Chip Frappe (Copycat) Recipe

Now you can enjoy these McDonald’s Shamrock Shakes anytime you want. But trust when I say, this one is the best of the three. Mocha mint shake in cup!

Recipe Card

Dinner, then Dessert

McDonald’s Shamrock Chocolate Chip Frappe Recipe

McDonald's Shamrock Chocolate Chip Frappe is the perfect frozen treat for St. Patty's Day. All the sweet flavors with a bit of espresso!
Yield 3 servings
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
close up of frappe with straw
PrintRate

Ingredients
 

  • 3 cups vanilla ice cream
  • 1/2 cup whole milk
  • 1/2 cup chocolate syrup
  • 2 tablespoons caramel syrup
  • 1 tablespoon instant espresso powder , instant coffee will work too
  • 1/4 teaspoon mint extract
  • 1/3 cup milk chocolate chips
  • whipped cream , for decorating
  • green sanding sugar , for decorating

Instructions

  • Mix the vanilla ice cream, whole milk, chocolate syrup, caramel syrup, instant espresso powder, mint extract and chocolate chips in your blender on high speed until fully combined.
  • Top with whipped cream, green sanding sugar and a chocolate drizzle.

Nutrition

Calories: 578kcal | Carbohydrates: 89g | Protein: 8g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 65mg | Sodium: 219mg | Potassium: 487mg | Fiber: 2g | Sugar: 67g | Vitamin A: 665IU | Vitamin C: 0.8mg | Calcium: 252mg | Iron: 1.5mg

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About this Recipe

McDonald’s Shamrock Chocolate Chip Frappe is like your favorite mocha blended drink with a shot of mint flavor and chocolate chips. The addition of the espresso powder means that the drink has some depth to it instead of just being overly sweet. The flavor is tempered enough by the espresso to make it slightly bitter which plays off the sweet well.

Ingredients

  • Mint Extract: Make sure you are buying “Mint” not “Peppermint” here for authentic flavors.
  • Gel Colors: The green is easy to add, start in very small doses. For this recipe you can also use the Food Coloring Drops (and it may be easier to add one drop at a time as needed), I just always have gel on hand.
  • Instant Espresso: Just a small spoonful into your chocolate shake will kick this up into the best mocha shake around.
  • Caramel Sauce: Use your favorite store bought caramel sauce or try making your own with my Easy Caramel Sauce recipe.
  • Chocolate Sauce: You can find this at any grocery store in the aisle with your favorite frozen desserts.

What to Pair With McDonald’s Shamrock Chocolate Chip Frappe

This frappe is the perfect St. Patty’s Day sweet treat that will put a little pep in your step before cooking an Irish dinner (yes, it is okay to have dessert first). Your family will love Irish Lamb Stew with a side of Soda Bread. After the kids have gone to bed, wind down with a Whiskey Sour.

How to Store

  • Serve: Shakes should be served immediately after they have been blended. Since they are made with ice cream, they will melt pretty quickly. You can hold the mix in the freezer for about 15 minutes before serving without it getting too frozen. 
  • Store: Shakes aren’t supposed to be stored as they are designed to be eaten immediately. If you store it, keep it in the freezer.
  • Freeze: The shake will freeze like ice cream and will stay good for up to 6 months. You can try eating it like ice cream or add it to the blender with some milk to turn it back into a shake!

Variations

  • Natural Food Coloring: If you’d prefer to use a natural green color, they have them available online. Keep in mind that they usually don’t lend the super green color that the artificial kinds can give. You can also add matcha powder or spirulina powder a bit at a time to the blender until you get a nice green color. The flavor profile might change a bit, but it won’t be off putting, especially if you’re used to using those kinds of powders.
  • Cool Whip: If you prefer cool whip to whipped cream you can try making our Homemade Cool Whip too. The consistency is thicker than whipped cream and the homemade version is healthier than the store bought. 
  • Less Calories: If you’d like to make this low-fat and lower the calorie count you can use a low calorie ice cream and less whipped cream or skip the whipped cream altogether.
  • Chocolate: Add chocolate syrup to the inside of your glass or extra on top to your shake you can get a whole new world of flavor!
  • All The Shamrock Shakes: If you miss the other delicious, limited edition Shamrock flavors that have been released over the years, then you can make them all yourself with the instructions for all 3 in one place.

More St Patrick's Day Desserts

chocolate chip frappe collage

These photos were used in a previous post

mocha mint shake
mocha mint shake in cup
mocha mint shake in glass cup
whipped cream topping with chocolate
side view of shake

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. What if I made the outside a thick chocolate cup I think it might be a good idea but would it all melt when you pour it in?

    Reply

    1. The drink is cold so I don’t think it would melt it but not too sure how long it would keep it’s shape. If you decide to try, I’d love to know how it turns out. Thanks!

      Reply