You've heard of the Shamrock Shake that only shows it's face around St. Patrick's Day, but have you heard of a SMOKED Shamrock Shake? Here is an adventurous twist on a festive classic!
Author:Ryan Rainbolt
Ingredients
1.5 qt vanilla ice cream
1 c milk
mint extract
mint chips
green food coloring
mint leaves (for garnish)
Directions
Remove frozen ice cream from carton. Wrap frozen ice cream with foil and place in Pit Barrel® safe bowl or tin.
Place ice cubes around wrapped ice cream in the bowl. (this assists in keeping the ice cream cold during the smoke).
Light your Pit Barrel® according to the instructions (if you decide to do this after a cook, use the remaining coals. You'll want as close to a cold smoke as you can get so not a lot of heat is necessary).
Place the bowl/pan with the ice cream on the Pit Barrel® grates for about 5 minutes. *You want a quick smoke session; otherwise, the ice cream can take on too much of the smoke flavor.
Pull the ice cream off the Pit Barrel® and place back in freezer until completely frozen again.
Add the ice cream, milk, a few drops of mint extract and/or chips and 10 drops of green food dye in a mixer; blend together until desired consistency.
Pour into a chilled mug and top with fresh mint leaves; you can also add whipped cream and green sprinkles if desired!
Recipe Note
* Add a few of your favorite wood chips to the hot coals before placing the ice cream on the grate to give the ice cream an additional depth of flavor.