☘️ Shamrock Irish Cream Dessert Shots Recipe
These Shamrock Irish Cream Dessert Shots can be made in 15 minutes, with or without alcohol and are the perfect fast and easy green dessert for St. Patrick's Day. The mini desserts are made with 2 bite brownies, pudding and Baileys Irish cream, but you can indulge guilt-free because they are miniature!
Servings 12 dessert shots
Calories 80kcal
Ingredients
Shamrock Pudding:
- ½ of a 102 g -pkg of jello vanilla instant pudding mix (½ of 3.5 oz pkg.)
- ¾ cup 1 % milk
- 1.5 tablespoon Bailey's Irish Cream (or substitute ½ teaspoon Irish Cream extract) -you can add more to taste if this isn't strong enough
- ⅛ teaspoon green food/icing coloring *I use Kelly green Wilton brand gel food/icing coloring
- 1 cup whipping cream
- 12 -2 bite brownies cut in half
garnish
- gold sprinkles
- whipped cream (⅔ reserved from 1 cup)
- 1 tablespoon white granulated sugar
Instructions
Shamrock Pudding:
- Prepare only ½ pkg vanilla pudding as directed on package, but with only ¾ cup milk * If you decide to make up the entire pkg of pudding and use the reminder for something else, use 1 ½ cups of milk
- Whip the whipping cream to soft peaks with hand mixer. Set aside about ⅔ of the whipping cream, then add Bailey's Irish Cream to the other ⅓ and whip to stiff peaks.
- Fold whipped cream/irish cream mixture into pudding and add food/icing colouring.
- With remaining whipped cream (that will be your garnish) add 1 tablespoon of white granulated sugar and whip to stiff peaks. Set aside for garnish.
Assembly:
- Cut each 2 bite brownie in half and take bottom ½ of brownie and press into bottom of shot glass, then add a little Shamrock pudding. Repeat for all 12, dividing it equally by remainder of shot glasses. ** Just make sure you leave enough space to add the other half of the brownie.
- Press top half of brownies into the top of each shot glass. You may have a little left over pudding mix, so if there's room in your shot glass, you can add a dollop on top of the 2nd half of the brownie
Garnish:
- Garnish with swirled whipped cream. (see notes for how to pipe a swirl of whipped cream onto your dessert shots) and scatter on gold sprinklesServe immediately or can remain in fridge for several hours or overnight to soften (this is best)
Notes
Expert Tips:
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- Whipping Cream – Use real heavy whipping cream (33%-36% fat) for the best texture and stability. Avoid canned whipped cream, as it melts quickly.
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- Irish Cream Substitute – If you want to make this alcohol-free, use Irish Cream extract or Irish Cream coffee creamer for the same flavor.
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- Green Food Coloring – Use gel food coloring (Wilton or Americolor) instead of liquid food dye for a vibrant green color. Kelly Green will give you this color.
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- Pudding Mix – If you don’t have vanilla instant pudding, white chocolate or pistachio pudding can serve as a substitute.
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- Layering – Ensure you press the brownie base down firmly so it holds the layers well.
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- Whipping Cream for Garnish – To get stiff peaks, make sure your bowl and beaters are cold before whipping.
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- Perfectly Piped Whipped Cream – Use a 1M piping tip with a pastry bag for a professional swirl. If you’re unfamiliar, watch a video tutorial below on how to use it properly.
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- Gold Sprinkles – Use edible gold sprinkles or pearls, but avoid gold dragees as they are decorative but not meant to be eaten.
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- Softened Texture – If you like a softer dessert, refrigerate assembled shots overnight to let the flavors meld and the brownie layers soften.
Nutrition
Calories: 80kcal | Carbohydrates: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 75mg | Potassium: 33mg | Sugar: 3g | Vitamin A: 250IU | Vitamin C: 0.1mg | Calcium: 28mg
