This. Milkshake. There are no words to describe how good it is. Coconutty, creamy, vanilla-y…and cold and ice creamy. Like I said, no words, only mumbling and gibberish come to mind.
When you’re on a highly restrictive diet like mine this tasty little gathering of creamy goodness is seriously sent from heaven. I was recently complaining about how difficult it is in the summer to not be able to eat all the good food that summer brings but who can blame me when it’s stifling hot and I live a block from McDonald’s where I constantly see people leaving with ice cream lately. Not that McDonald’s is exactly what I would go for if I could, but with this weather and the eons I’ve spent not eating ice cream pretty much anything and everything looks good. I can honestly say with this boatload of deliciousness though my cravings have definitely been satisfied.
Not only is this milkshake the most delicious thing I’ve had in a long time but it’s so super easy to make. The hardest part is the waiting….ugh. But worth it. So, so, worth it. I found this recipe for non-dairy, vegan ice cream on serious eats but since I don’t have an ice cream maker and don’t feel like eating rock hard ice cream I decided to make a milk shake instead. Of course I had to modify it because I can’t have vanilla extract, sugar, scotch, bourbon or whiskey; And lastly I can’t have corn syrup, which I honestly don’t think anyone should be having for that matter.
So here it is in all it’s glory. Enjoy!
No, seriously enjoy!
- 1 can full fat coconut milk
- 1 can coconut cream
- 1 vanilla bean - seeds only
- Couple drops of liquid stevia to taste (optional)
- pinch of salt
- Add your coconut milk and coconut cream to a medium sized pot and bring to a boil. Let simmer for about 10 minutes.
- Remove from heat and add vanilla bean seeds, salt and stevia (if using).
- Use an immersion blender and blend for about 1 minute. Or let cool for a minute and add to a blender and blend for about 10 to 15 seconds at a time and each time removing the lid and releasing steam that will be building up in the blender. Keep doing this for about a minute.
- Pour into a medium sized bowl and place in the freezer for a few hours until the top of the mixture is frozen but it's still runny underneath. The sides will most likely be frozen at this point and the center will be the least frozen. I find it takes about 3 to 4 hours.
- Pull from the freezer and add to a blender. Blend at the lowest speed possible for about 30 seconds until it's rich and creamy. Blend only until it's combined and creamy being careful not to over blend. Do not blend on high.