Dairy-Free Cookie Dough Milkshake
This Dairy-Free Cookie Dough Milkshake is perfectly sweet with bold cookie dough and coconut flavors that will satisfy that sweet tooth for the entire family!
Servings: 2 servings
Calories: 23kcal
Ingredients
MILKSHAKE:
- 3 cups Dairy-free cookie dough ice cream (I love So Delicious Dairy-Free)
- 1 cup Almond Milk (See Notes!)
- 1 teaspoon vanilla extract
- Pinch of sea salt
TOPPINGS:
- Vegan chocolate chip cookies, crushed (See Notes for recipe!)
- Coconut whipped cream
- Vegan chocolate bar, roughly chopped (optional)
- Coconut flakes, organic
Instructions
TO MAKE THE MILKSHAKE:
- Add the cookie dough ice cream, milk, vanilla, and salt, to a high-powered blender and blend on medium-high speed, until smooth, about 1-2 minutes.
- Once milkshake consistency is met, pour milkshake into tall glass(es), and top each milkshake with coconut whipped cream, chopped chocolate or cookies, and coconut flakes, if desired.
- Add a straw and sip away and enjoy!
Notes
- 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 or Vegan Chocolate Chip Cookies.
- COCO-WHIP!: You can purchase So Delicious' Coco-Whip topping or make it homemade. Great homemade recipe by leelalicious.
Nutrition
Calories: 23kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 163mg | Potassium: 3mg | Fiber: 0.4g | Sugar: 0.4g | Calcium: 150mg