This Dairy-Free Chocolate Chip Cookie Milkshake recipe is completely decadent in flavor. It is the perfect Summer (or Year-round if you're the ultimate foodie) treat with a nice burst of chocolate chip flavor, creamy dairy-free base, and topped with a velvety coconut whip cream. Super easy and quick to make, with only a handful of ingredients.
Start by adding the So Delicious dairy-free ice cream, your favorite non-dairy milk (I used So Delicious as well), and vanilla extract, to a blender and blend on medium-high speed, until smooth, about 1-2 minutes.
Next add in your chocolate chip cookies and blend again for a few seconds, just until smooth (with little chunks visible).
Once milkshake consistency is met, pour milkshake into tall glasses, and top each milkshake with CocoWhip! (also from So Delicious) or homemade (See Notes!) along with chopped pieces of chocolate chip cookies, and peanut butter, if desired.
Add a straw and sip away and enjoy!
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.
DAIRY-FREE ICE CREAM: You can use So Delicious' Cashew Milk version or their Almond Vanilla or Soy Milk version.
PLANT-BASED MILK: I love using Almond milk, however, you can use your own personal favorite---Coconut, Oat, Soy, etc.
COOKIES: While you can use your own store-bought vegan or dairy-free chocolate chip cookies, this recipe tastes best with these Perfect Dairy-Free Chocolate Chip Cookies.
COCO-WHIP!: You can purchase So Delicious' Coco-Whip topping or make it homemade. Great homemade recipe by leelalicious.
PEANUT BUTTER: If you choose to add peanut butter for a nice nutty flavor, I recommend using Earth's Balance Creamy Peanut Butter (which includes flaxseeds)---my personal fave!