Chocolate Frosty Milkshake with Whippity Whip
A rich, creamy vegan chocolate milkshake, ready in 10 minutes, topped with light, fluffy coconut whip. No ice cream required, no churning needed.
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.
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