Dairy-Free Milkshakes

Yesterday was a stay in and watch movies all day kind of day, mostly because, u know, pandemics and stuff, but also because it was gloomy and rainy and all we wanted to do was watch Harry Potter.

Halfway through our movie marathon, my sister and I started listing off all of the snacks we were craving that we couldn’t have because we were stuck at home, and milkshakes were at the top of the list. Of course for me, there aren’t many options when it comes to takeout milkshakes, and we didn’t really want to leave the house anyway. So I thought I would try to whip something up with ingredients I had at home, and they turned out to be delicious!

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These milkshakes are made with a base of both coconut and banana. Most of the recipes I found online were banana based, and while banana is delicious, I wanted them to be creamier like a traditional milkshake, rather than being more like a smoothie with a strong banana taste.

I made classic vanilla for my sister, and blended some dark chocolate Oreos into my own for a cookies and cream flavour. I imagine this Classic Vanilla recipe will be quite versatile as a base, with many possible flavour combinations to come from it. I’ve included the recipe I used for the two flavours that I made below, along with a few other flavour options, and guidelines for how you could create them. These are all flavours that I am excited to try, and the recommended measurements are only suggestions – feel free to play around with them and let me know if you try any of them!

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Dairy-Free Milkshakes

Vegan • Soy-free, Nut-free, Gluten-free options

Serves: 1

Total time: 5 minutes

 

Ingredients:

  • Classic Vanilla:
    • ½ frozen banana
    • ½ cup full-fat coconut cream *(see notes)
    • ¾ cup ice
    • 1 tbsp maple syrup
    • ½ tbsp pure vanilla extract
    • splash non-dairy milk (to thin if needed – I used soy, but any would work)
  • Oreo:
    • Classic Vanilla recipe
    • 2 Oreos
  • Additional Flavour Suggestions: (made with Classic Vanilla Base)
    • Strawberry
      • Replace half to all of the ice with frozen strawberries
    • Coffee
      • Add 1 tbsp instant coffee granules
    • Mocha
      • Add 1 tbsp instant coffee granules, and 1 tbsp cocoa powder
      • Option: top with dairy-free chocolate sauce
    • Peanut Butter Cup
      • Add 1 tbsp peanut butter and 1 tbsp cocoa powder
      • Option: top with dairy-free chocolate sauce

 

Instructions:

  • Place all ingredients in a blender and blend until smooth.
  • For Oreo milkshakes, blend all ingredients except Oreos until smooth, adding them as a final step. Pulse briefly to crush cookies, but do not blend for too long to maintain large enough crumbs. Crumble additional cookie on top as a garnish if desired.

 

Notes:

  • For the coconut cream, it is important to use a full-fat cream in order to get the creaminess and thickness of a traditional milkshake. I used a can that does not contain the ingredient guar gum, because this preservative prevents the full-fat cream from separating from the coconut water. The can that I used had been stored in the refrigerator, which helps the cream become isolated. You can then scoop out the thick cream for your milkshake, and use the water in another recipe such as a smoothie. Any full fat coconut cream will work, just know that if it is in more of a liquid form rather than solid, you may end up with a slightly thinner milkshake. In this case, I would completely omit the splash of plant milk!

 

 

 

 

 

 

 

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