Make a creamy Dairy-Free Vanilla Funfetti Milkshake for the perfect refreshing and sweet dessert with coconut whipped cream and rainbow sprinkles.
Who doesn't love to sip on a giant milkshake on a hot day? And even better if it's dotted with colorful sprinkles! This vegan milkshake is as sweet and satisfying as you can imagine and topped with light-as-air homemade coconut whipped cream for good measure.
This is a kid-approved dessert that's the perfect treat for the summer. I hope you enjoy!
How to Make Dairy-Free Vanilla Funfetti Milkshakes
If you have a blender, you can whip up this frosty drink in five minutes!
Here's what you'll need to bring this creamy vanilla milkshake to life:
Dairy-free ice cream. I love So Delicious coconut ice cream and Oatly oat milk ice cream.
Vegan milk. Almond, cashew, coconut, soy or hemp all work great in this recipe. Use whatever you have on hand!
Vanilla extract. To give your milkshake an extra dose of warming vanilla flavor.
Topping Ideas for Homemade Vegan Milkshakes
What's a milkshake if it's not topped with a generous plop of whipped cream? Sure, you can find store-bought vegan whipped cream, but it's so easy to make your own!
To keep this recipe vegan, go for coconut whipped cream, which is light, airy and naturally sweet. Plus, it's only three ingredients:
Canned coconut cream or coconut milk. You want to make sure that your coconut milk or cream is chilled well to make the whipped cream. Put it in the fridge overnight to firm up.
Powdered sugar. Feel free to use as much powdered sugar as you like to sweeten the coconut whip to your taste preferences.
Vanilla extract. A dash of vanilla really warms up this fluffy whipped cream.
Serving Funfetti Milkshakes
To help your milkshake stay creamy, I recommend chilling your glasses in the freezer before serving up the milkshakes.
Then dollop on coconut whipped cream and shower each shake with rainbow sprinkles for the Funfetti effect.
Can I Store Leftover Funfetti Milkshake?
This Funfetti shake is going to taste best straight away after blending. However, you can store leftovers in the freezer if you like. Just let the shake thaw for a while in the fridge, then you may need to blend it again before serving.
Add the dairy-free ice cream, milk, and vanilla to a high-powered blender and blend on medium-high speed, until smooth, about 1-2 minutes.
COCONUT WHIPPED CREAM:
Pour the chilled coconut cream into a medium-sized mixing bowl (preferably chilled) and add the powdered sugar and vanilla, beating on high-speed with an electric hand-mixer until soft peaks form. Reduce the speed to medium and continue whipping until stiff peaks form, about another 1-2 minutes. Store in the refrigerator until ready to use.
Once milkshake consistency is met, pour milkshake into tall glass(es), and top each milkshake with coconut whipped cream, and vegan rainbow sprinkles.
Add a straw and sip away and enjoy!
Tips & Tricks
STORAGE: Best if consumed right away. If not, ensure that milkshake is stored in an air-tight container or mason jar and kept in the freezer. To thaw out, remove milkshake from freezer and place in the refrigerator for 30-40 minutes for a creamy consistency.
PLANT-BASED MILK: I love using Almond milk, however, you can use your own personal favorite—Coconut, Oat, Soy, etc.
COCO-WHIP!: You can purchase So Delicious’ Coco-Whip topping if you aren't able to make it on your own.
NON-DAIRY FREE: If you don't mind the dairy, simply substitute the ice cream with a regular vanilla flavored version and use regular milk and whipped cream.
CANNED COCONUT MILK: If using full-fat coconut milk, be sure to store the can in the refrigerator chilling overnight. Once opened, be careful not to stir or breakaway the solid and liquids. Continue the recipe.
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