Creamy Vegan Chocolate Milkshake
Nothing hits the spot quite like a chocolate milkshake. For us, the ultimate chocolate shake is one that’s thick, creamy, and chocolaty, but just subtly chocolaty…like drive-thru shakes. An equally rich and satisfying vegan version had to happen!
Just 7 simple ingredients required for this nostalgic treat, friends. Let’s make milkshakes!
How to Make a Vegan Chocolate Milkshake
This homemade vegan chocolate milkshake isn’t your average blend-up-milk-and-ice-cream situation. It’s made from scratch with simple, plant-based ingredients.
We blend coconut milk with cocoa powder, cashew butter, maple syrup, vanilla extract, and sea salt. That means you can adjust to your preferred level of chocolaty-ness and sweetness!
Once blended, the mixture becomes super creamy and is ready to pour into an ice cube tray to turn it into “ice cream.” No ice cream maker or store-bought ice cream needed here!
Then, the next time you find yourself with a chocolate shake craving, you can say hello to chocolate shakes on demand! All you’ll need to do is blend the chocolate ice cubes with dairy-free milk (we like almond), and it’s shake time.
Enjoy as is, or top with dairy-free whipped cream, sprinkles, berries, shaved chocolate, or your favorite shake toppings!
We hope you LOVE this vegan chocolate milkshake! It’s:
Creamy
Nostalgic
Customizable
Naturally sweetened
Easy to make
& Decadent like a drive-thru shake!
More Vegan Shake Recipes
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Servings 2 (~1 cup servings)
CHOCOLATE ICE CUBES
- 1 (13.5-oz.) can full-fat coconut milk (use a smooth, creamy brand // we used Field Day)
- 2 Tbsp raw cashew butter (we like Artisana)
- 3-4 Tbsp maple syrup
- 1-2 Tbsp cocoa powder
- 1 tsp vanilla extract
- 1 pinch sea salt (omit/reduce if using salted cashew butter)
MILKSHAKE
- Chocolate ice cubes (from above)
- 1/2-1 cup dairy-free milk (plain, unsweetened // we used almond)
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ICE CUBES: At least 6 hours before you wish to enjoy your shakes, prepare the chocolate coconut milk ice cubes.
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For the ice cubes, place the coconut milk, cashew butter, maple syrup, cocoa powder, vanilla, and salt into a high-speed blender and blend until smooth — about 1 minute. Taste and adjust, adding more cocoa powder or maple syrup if desired. Transfer the mixture to an ice cube tray — it should make ~14-16 standard-size ice cubes. Freeze for at least 6 hours.
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MILKSHAKE: To a high-speed blender, add all of the coconut milk ice cubes, along with 1/2 cup (120 ml) of dairy-free milk (amount as recipe is written // adjust if altering batch size). Pulse or blend until all of the ice cubes have completely broken down and you have a thick, smooth consistency. You may need to stop and stir a few times to get it moving, or add more almond milk 1 Tbsp (15 ml) at a time until it mixes more easily. Use the blender’s tamper if needed, pressing down to help it mix.
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Once you have achieved a thick and smooth consistency, serve and enjoy immediately!
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You can freeze leftovers back into an ice cube tray for another milkshake, or into popsicle molds for a creamy, chocolaty treat!
*This shake is rich, decadent, and classic. For a lighter version, you could use canned light coconut milk.
*Some brands of sprinkles aren’t vegan friendly, so be sure to check as needed!
*Nutrition information is a rough estimate calculated with the lesser amounts where ranges are provided.
Serving: 1 cup Calories: 523 Carbohydrates: 32.2 g Protein: 6.2 g Fat: 41.5 g Saturated Fat: 32.6 g Polyunsaturated Fat: 0.2 g Monounsaturated Fat: 0.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 132 mg Potassium: 540 mg Fiber: 1.6 g Sugar: 22.1 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 150 mg Iron: 2.8 mg
