In a blender, combine vanilla ice cream, whole milk, mint extract, and green food coloring.: The moment you add ingredients to the blender you get an immediate aromatic lift, especially from the mint extract . The ice cream should be slightly softened, not melted, so you hear a steady chopping sound as the blades start. This initial mixture sets the flavor balance, so measure carefully. A common mistake is using melted ice cream, which yields a thin, slushy texture instead of a velvety shake.
Blend on high speed until smooth and creamy.: As the blender runs, listen for the rhythm to shift from choppy to a steady whoosh, signaling the mixture has emulsified. Visually, you want a uniform pale green with no streaks of white or lumps. The shake should look glossy and move fluidly but still cling slightly to the spatula. Avoid over blending, which can introduce air and make the texture fluffy and less dense than a classic shake.
Pour the shake into two glasses and top with whipped cream and a maraschino cherry.: When you pour, observe how the shake falls from the pitcher, ribboning smoothly rather than splashing. The whipped cream should sit as a soft peak on the surface, and the maraschino cherry adds a bright contrast. If the shake separates or looks watery on top, it was likely overthinned during blending, so next time cut back on whole milk .
