Add the unsweetened almond milk, Fairlife 0% milk, vanilla protein powder, sugar-free vanilla pudding mix, monkfruit-allulose sweetener, xanthan gum, mint extract, pinch of salt, and green food coloring directly into your Ninja Creami pint container. Stir very thoroughly with a spoon, small whisk, or milk frother until the mixture becomes completely smooth and evenly combined. Make sure there are no visible clumps of protein powder or xanthan gum remaining because those small lumps can affect the final creamy texture later. The liquid should look smooth, lightly green, and slightly thickened once mixed properly.

Before freezing, taste the liquid mixture and adjust the sweetness or mint flavor if needed. Keep in mind that frozen desserts always taste slightly less sweet and less flavorful once frozen, so the mixture should taste a little sweeter and mintier than you want the final milkshake to taste. If you prefer a stronger Shamrock Shake flavor, add just a tiny extra drop of mint extract carefully because too much can quickly overpower the recipe.

Use the back of a spoon or silicone spatula to gently smooth the top of the mixture so it freezes evenly. Place the pint container on a completely flat surface inside your freezer and freeze for at least 16 hours, or until fully solid all the way through. Proper freezing is important for achieving the best thick and creamy texture during the spinning process.

Once the mixture is completely frozen, remove the pint from the freezer and place it into the Ninja Creami machine according to the manufacturer’s instructions. Secure the outer bowl and lid properly before starting the machine to ensure safe and even spinning.

Run the “Light Ice Cream” cycle one time. After the first spin, the mixture will likely look crumbly, powdery, or dry around the edges. This is completely normal for high-protein frozen recipes and does not mean the recipe failed. The texture will become much creamier after the next steps.

Pour 1/2 cup of Fairlife milk directly into the center of the crumbly frozen mixture. This extra liquid helps loosen the texture and transforms the frozen base into a thick, creamy milkshake consistency during the second spin. Try pouring the milk mostly into the middle rather than around the edges for more even blending.

Run the “Milkshake” setting until the mixture becomes smooth, creamy, thick, and frosty like a real fast-food-style Shamrock Shake. The texture should look silky and easily scoopable with a rich milkshake consistency.

If the milkshake still feels too thick, slightly icy, or contains noticeable frozen crystals after spinning, run one or two additional respin cycles until the texture becomes perfectly creamy. Every protein powder behaves slightly differently, so minor texture adjustments are completely normal.

Pour the finished milkshake into a chilled serving glass for the best frosty texture and presentation. Top with optional low-fat whipped cream, a drizzle of sugar-free chocolate sauce, mini chocolate pieces, or fresh mint leaves if desired. Serve immediately while cold, creamy, and freshly blended for the best flavor and texture.