Serves 3 / Total time: 10 minutes
From my new book The 29-Minute Vegan, out today! I picked this recipe to share for launch day because milkshakes are a celebration. Thick, frosty, chocolatey. A milkshake in minutes, no ice cream needed.
These vegan chocolate milkshakes are rich, creamy, and topped with the lightest, fluffiest coconut whip. Not to sound like Ina Garten, but how easy is this? A quick blend of cashews, oat milk, ice, and cocoa powder gives you something that tastes like the creamiest ice cream, no churning required. And don’t worry, it doesn’t taste like a smoothie. Perfect for a warm summer day, or any time you need a treat. Serve them in mason jars (yep, we’re still doing that) with a fun straw.
The coconut whip is really easy to make. Shake everything in a jar with whatever you’ve got. But if you’re like, “Ehh, I don’t wanna,” no problem. They’re yummy without it. Or you could just buy one of the millions of vegan whipped toppings on the market.
For an extra touch of class, chill the glasses in the freezer before serving.
Ok, check out the recipe, and buy the book if you can. Look how pretty it is…
Why this works without ice cream
The trick is the ice meeting the cashews. As the blender spins, the ice shears the cashews into a thick, frosty cream, basically vegan ice cream forming in real time. The oat milk thins it just enough to drink through a straw, the cocoa powder thickens and stabilizes, and the cashews bring all the richness.
What you’ll need
A high-speed blender does the work for the milkshake itself. A Vitamix or similar handles cashews and ice without complaint. Lower-powered blenders can struggle to get cashews fully smooth, so boil them for 20 minutes first if that’s what you’re working with. If you don’t, you’ll have a little bit of a gritty milkshake but worse things have happened.
For the coconut whip, all you need is a jar with a tight-fitting lid. The aquafaba (chickpea liquid) is the magic that makes the coconut cream go light and fluffy when you shake, if you’re not familiar with aquafaba lore, it’s the same stuff that whips up like egg whites.
Tips for the best vegan chocolate milkshake
Use chilled coconut cream. Pop the can in the fridge for at least a few hours before making the whip. Cold coconut cream whips into a way better texture than room-temperature.
Use full-fat coconut cream. Not coconut milk. Coconut cream has more fat, which is what holds the whip together. Light coconut milk will not whip.
Save your aquafaba. Next time you open a can of chickpeas, save the liquid in a sealed container in the fridge. It keeps for a week and you’ll always have whip-makings on hand.
Chill your glasses. Pop them in the freezer for 15 minutes before serving. Frosted glass + frosty milkshake = the full diner experience.
Drizzle the chocolate syrup before pouring. Squirting it down the inside of the jar in a swirly pattern looks fun and gives every sip a little extra chocolate. Don’t skip the dusting of cocoa powder on top either.
Want to make your own chocolate syrup?
Easy. Combine 1/2 cup chocolate chips and 1/2 cup oat milk in a small saucepan. Warm over low heat, stirring constantly, until the chips melt into a smooth, pourable syrup. If it’s too thin, simmer another minute. If it’s too thick, splash in more milk.
Vegan Chocolate Milkshake FAQ
Can I use a different nut besides cashews? I haven’t tried it but I bet macadamia nuts would be good. Make sure they are not roasted or salted.
Can I make this ahead? Not really, no. The milkshake needs to be served fresh, it’ll separate and lose its frosty texture if it sits. You’ll just have weird chocolate milk.
What if I don’t want to make the coconut whip? Skip it. The milkshake is great on its own. Or use any vegan whipped topping from the freezer aisle.
Can I scale this up? Yes — this serves 3 generously. Double or triple as needed for a crowd. Just blend in batches if your blender isn’t big enough.
Chocolate Frosty Milkshake with Whippity Whip
Ingredients
For the milkshakes:
- 1 cup unroasted cashews
- 2 cups ice
- 1 cup unsweetened oat milk
- 1/4 cup unsweetened cocoa powder
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the coconut whip:
- 1 5.4-ounce can full-fat coconut cream, chilled
- 3 tablespoons aquafaba liquid from canned chickpeas
- 6 to 8 ice cubes
- 1 teaspoon agave nectar
- 1/4 teaspoon vanilla extract
For assembly:
- Store-bought chocolate syrup or use the recipe above
- Cocoa powder for sprinkling
Instructions
Make the milkshakes.
- Combine the cashews, ice, oat milk, cocoa powder, sugar, salt, and vanilla in a high-speed blender. Blend on high speed until the mixture is smooth and creamy, a minute or two.
Make the coconut whip.
- Combine the chilled coconut cream, aquafaba, ice cubes, agave nectar, and vanilla in a container with a tight-fitting lid. Shake vigorously for about a minute, until the mixture becomes light, fluffy, and doubled in volume.
Assemble.
- Squirt chocolate syrup along the inside of your mason jars, swirling it into a fun pattern. Fill the jars with the chocolate milkshake, top generously with the coconut whip, dust lightly with cocoa powder, and insert a fun straw. Serve immediately.
