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Dairy-Free Vanilla Funfetti Milkshake
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Dairy-Free Vanilla Funfetti Milkshake

Course Drinks
Keyword beverage, birthday, classic, creamy, dairy-free, dessert, drinks, easy, funfetti, milkshake, plant-based, traditional, vanilla
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 servings
Calories 1167kcal
Author Shanika | Orchids + Sweet Tea

Ingredients

  • 4 cups Dairy-Free vanilla ice cream (I recommend So Delicious Dairy-Free or Oatly!)
  • 1 cup Your fave plant-based milk
  • 1 teaspoon vanilla extract

COCONUT WHIPPED CREAM:

  • 1 ½ cups canned coconut cream or full-fat coconut milk (See Notes!)
  • 3 Tbsps organic powdered sugar
  • ½ teaspoon vanilla extract

TOPPING:

  • Vegan Rainbow Sprinkles

Instructions

  • 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!

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.
  • 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.

Nutrition

Calories: 1167kcal | Carbohydrates: 112g | Protein: 22g | Fat: 79g | Saturated Fat: 64g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 82mg | Sodium: 395mg | Potassium: 1222mg | Fiber: 5g | Sugar: 68g | Vitamin A: 1362IU | Vitamin C: 9mg | Calcium: 660mg | Iron: 5mg