Nothing hits the spot like a chocolate milkshake. For us ultimate Chocolate shake is just that Thick, creamyand chocolateBut just subtly Chocolate…like a drive-thru shake. There had to be a vegan version that was just as rich and satisfying!
only 7 simple ingredients needed for this nostalgic Treat yourself, friends. Let's make a milkshake!
How to Make a Vegan Chocolate Milkshake
This Homemade Vegan Chocolate Milkshake Isn't Yours average A mixture of milk and ice cream. It was made from scratch with simple plant-based ingredients.
we mix It's coconut milk with cocoa powder, cashew butter, maple syrup, vanilla extract, and sea salt. This means you can adjust the level of chocolate flavor and sweetness to your liking!
Once blended, the mixture will become very creamy and ready to serve. Pour into ice cube tray I'm going to change it to “ice cream.” You don’t need an ice cream maker or store-bought ice cream for this!
Then the next time you're craving a chocolate shake, you can have it on demand! What you need to do is Mix chocolate ice cubes with dairy-free milk (We love almonds) It's shake time.
Enjoy as is or top with dairy-free whipped cream, sprinkles, berries, shaved chocolate, or your favorite shake topping!
I hope you love this vegan chocolate milkshake! that:
creamy
nostalgic
Customized
natural sweetener
easy to make
& As decadent as a drive thru shake!
More Vegan Shake Recipes
Let me know if you try this recipe! Don't forget to leave a comment, rate it, and tag a photo @minimalistbaker on Instagram. Cheers, friends!
Servings 2 (~1 cup amount)
Prevent your screen from going dark
chocolate ice cubes
- One (13.5 ounce) can full fat coconut milk (Use a smooth and creamy brand // we used Field Day)
- 2 table spoon Raw Cashew Butter (We love Artisana)
- 3-4 table spoon maple syrup
- 1-2 table spoon cocoa powder
- One teaspoon vanilla extract
- One make cynical sea salt (Omit/reduce if using salted cashew butter)
milkshake
- chocolate ice cubes (above)
- 1/2-1 cup dairy-free milk (Plain, unsweetened // I used almonds)
For decoration optional
- whipped cream of choice (cashews, coconuts, etc.)
- fresh strawberries
- shaved chocolate
- Sprinkles*
-
Ice Cubes: Prepare your chocolate coconut milk ice cubes at least 6 hours before enjoying your shake.
-
For the ice cubes, combine coconut milk, cashew butter, maple syrup, cocoa powder, vanilla, and salt in a high-speed blender and blend until smooth, about 1 minute. Taste and adjust, adding more cocoa powder or maple syrup if desired. Transfer the mixture to an ice cube tray, making about 14 to 16 standard-sized ice cubes. Freeze for at least 6 hours.
-
Milkshake: In a high-speed blender, add all the coconut milk ice and 1/2 cup (120 ml) dairy-free milk (amounts specified in recipe // adjust if changing batch size). Pulse or blend until all the ice is completely broken up and you have a thick, smooth consistency. You may need to stop and move it a few times to keep it moving, or add more almond milk 1 tablespoon (15 ml) at a time until it mixes more easily. If necessary, use the tamper on your blender and push down to combine.
-
Once it reaches a thick, smooth consistency, serve immediately and enjoy!
-
You can refreeze the leftovers in ice cube trays to make more milkshakes, or even pop them in ice cream molds for a creamy chocolate treat!
*A rich, decadent and classic shake. For a lighter version, you can use light canned coconut milk.
*Some brands of sprinkles are not vegan, so check accordingly!
*Nutrition information is a rough estimate calculated from smaller portions where ranges are provided.
clothing material: One cup calorie: 523 carbohydrate: 32.2 g protein: 6.2 g province: 41.5 g Saturated Fat: 32.6 g Polyunsaturated fat: 0.2 g Monounsaturated fat: 0.5 g trans fat: 0 g cholesterol: 0 mg salt: 132 mg potassium: 540 mg fiber: 1.6 g sugar: 22.1 g Vitamin A: 0 IU Vitamin C: 0 mg calcium: 150 mg steel: 2.8 mg
