St. Patrick’s Day Boozy Shakes and Truffles

St. Patrick's Day Boozy Shamrock Milkshakes + Pot 'O' Gold Cake Batter Truffles | Kailley's Kitchen

In keeping with my Lenten anti-resolution, I’ve given yet another popular drink a boozy makeover: the ubiquitous Shamrock Shake (perhaps the most legendary of all the McDonald’s seasonal menu items).

The difference between this recipe and 99.9% of the other Boozy Shamrock Shake recipes out there is that I made mine with green homemade vanilla ice cream. Don’t get me wrong– I believe in shortcuts and laziness just as much as the next guy, but when it comes to anything involving ice cream, I prefer to make my own instead of buying the $5 prepackaged stuff with God-only-knows-what in the ingredients.

Don’t have an ice cream maker? Buy one on Amazon. It’ll be the best $80 you’ve ever spent– cross my heart. Or go for broke (literally) with this fancy-pants one.

Anyway, I’m zero parts Irish and never quite understood the hype surrounding St. Patrick’s Day, but I know that for many of you, it’s kind of a big deal, or at the very least, an excuse to pull on your greenest, sparkliest party pants. So in honor of the unnaturally green Chicago River, the Notre Dame Fighting Irish, Lucky Charm’s Cereal, McDonald’s, and the Disney Channel original movie The Luck of the Irish, I’ll leave you with recipes for shakes and truffles fit for sugar-fiending leprechauns.

St. Patrick’s Day Boozy Shamrock Shakes + Pot ‘O’ Gold Truffles

St. Patrick's Day Boozy Shamrock Shake and Pot 'O' Gold Truffles | Kailley's Kitchen

Pot 'O' Gold Cake Batter Truffles

St. Patrick’s Day Boozy Shakes and Truffles

Yield: 2 milkshakes

St. Patrick’s Day Boozy Shakes and Truffles


    For the milkshakes:
  • 1 shot green Creme de Menthe
  • 1 shot white Creme de Cacao
  • 3 heaping scoops homemade vanilla ice cream
  • 2-3 Tablespoons whole milk (more or less for desired consistency)
  • A few drops green food coloring
  • For the whipped cream:
  • 1 cup heavy whipping cream
  • 1/3 cup confectioners' sugar
  • 1 Tablespoon Bailey's Irish Cream
  • 1 Tablespoon confectioners' sugar
  • Fresh mint sprig or sprinkles for garnish
  • For the truffles:
  • 1 1/2 cups all-purpose flour
  • 1 cup white cake mix (I used Betty Crocker)
  • ½ cup unsalted butter, softened (do not melt)
  • 1/2 cup refined sugar
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • 3-4 Tablespoons whole milk
  • For the coating:
  • 12 ounces vanilla almond bark
  • 4 Tablespoons white cake mix
  • 4 Tablespoons gold sprinkles
  • 1 can Wilton Color Mist in Gold


  1. Add heavy whipping cream electric mixer fitted with a whisk attachment
  2. Beat at high speed for 2-3 minutes, until cream thickens to a pipeable consistency
  3. Add confectioners' sugar and Bailey's Irish Cream and beat just until blended, set aside
  4. Add Creme de Menthe, Creme de Cacao, ice cream, milk, and food coloring to a blender and blend until smooth
  5. Pour milkshake in a glass, pipe Bailey's whipped cream on top, and add sprinkles or fresh mint
  6. Truffles:
  7. Beat together butter and sugar using an electric mixer until combined.
  8. Add cake mix, flour, salt, and vanilla and mix thoroughly.
  9. Add three Tablespoons of milk or more if needed to make a dough consistency. I have found that the dough typically needs more, but start with three to play it safe. Dough must be malleable, NOT liquid-y!
  10. Roll dough into one-inch balls and place on a parchment or wax paper lined cookie sheet.
  11. Chill dough balls in the refrigerator for 15 minutes or until firm.
  12. While dough balls are chilling, place almond bark in a microwave safe bowl and cook in microwave at 30 second intervals until fully melted. Be sure to stir the contents in between intervals.
  13. Once melted, quickly stir in cake mix until it is fully incorporated. Do not over-stir.
  14. Use a fork to dip chilled truffles into the almond bark. Shake off excess coating by tapping the bottom of the fork on the side of your bowl. This process is a little tricky at first, but as you get going, you'll get into a groove and your truffles will start looking more uniform.
  15. Place truffle back on cookie sheet, shake sprinkles over them immediately before the coating hardens.
  16. After all truffles have been coated, use Gold Color Mist to "spray paint" truffles gold.
  17. Place finished truffles back in the refrigerator for an another 15 minutes.
  18. Once truffles have hardened, place them in an airtight container and store them in the refrigerator until serving.
  19. (If you want to garnish the milkshakes with truffle pops like I did, simply stick a green and white paper straw in the uncoated truffle while it's soft, allow to harden in the refrigerator, and coat with almond bark, sprinkles, and Color Mist accordingly)

*Truffles inspired by Your Southern Peach



  1. says

    Oh my… Shamrock Shakes (an all-time childhood favorite) elevated to a new level… absolutely inspired. Love the post!

    • Kailley @ Kailley's Kitchen says

      Thanks so much, Angie! I’m hooked on those metallic Wilton color sprays– I’ve been turning everything I possibly can gold this week haha.

    • Kailley @ Kailley's Kitchen says

      Thanks, Julianne!! The only thing I wish I had done differently was buy rainbow-colored straws to pop the truffles on top of 🙂


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