Secretly healthy milkshake swap! This creamy, dairy-free version tastes just like a regular milkshake- without any added sugars! Topped with a healthy “magic shell” topping.
Back to school. This time of year always reminds me of milkshakes. And funnel cakes.
As kids, my mom always made the first day of school an epic adventure. We hunted for weeks before the big day to secure new outfits, combed through recipe books to select a special breakfast that morning, and raced home after that first day of school to a freshly prepared sugar-filled feast.
I have always loved the idea that while going back to school meant the end of another summer vacation, starting it this way made it seem like going back to school was just as enjoyable.
Maybe that’s why I’ve never left?
It’s slightly ironic that I’ve never not lived by a school schedule. After college there was grad school, then my RD internship which parlayed right into my current position as a University Dietitian and nutrition instructor. So, even though I’m now grading the exams instead of taking them- my summer calendar still ends in August and Labor Day marks the beginning of yet another semester. Which, ever since kindergarten was reason enough to celebrate.
It’s probably why I had milkshakes on the brain when I stumbled across this post a few weeks back on Cupcakes & Cashmere. While Emily was showing us how to use homemade macadamia nut milk to make the best iced latte in America, I couldn’t get the idea of milkshakes out of my head.
(OK, maybe it has something to do with my multiple times per week obsession with this snickers shake).
To start this healthy milkshake makeover, we are going to make our own nut milk! Why make your own? Well, for starters it’s the best way to achieve that creamy, nut-fat that we want to be our base for the recipe.
We’ll use a combo of almonds, creamy macadamia nuts and a few dates to sweeten things up. Since we aren’t adding any additional sweeteners, the dates will serve as both a thickener and a sweet, caramel-like flavor. Dates are magic.
Place 3/4 cup of almonds, 4 dates and 1/4 cup macadamia nuts into a blender with 4 cups of water. Blend until very smooth. Then drain through a nut-milk bag. If you don’t have one, you can find them pretty cheap online ($6.50). I also use mine to make juice-without-a-juicer.
Now you’re ready to make the shake! After you’ve strained your homemade milk, add it back to the blender with frozen bananas. Bananas are the best soft-serve swap, and they don’t disappoint here. They make this shake creamy and thick- without a drop of ice cream.
Since back-to-school time equates to party/celebration time, we’re going to add a drizzle of magic shell to top things off.
Remember Magic-Shell ice cream topping? I don’t even know if they make it anymore, but I used to go to town on that stuff. Like 1 scoop ice cream to 1/2 cup magic shell. It was just so… magical. And full of additives and oil. Well, not my version.
A little melted chocolate and coconut oil do the trick. Swirl to your hearts content. Grab a thick straw (I love these glass ones) and enjoy!
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Creamy Vegan Milkshake with Magic Shell Topping
You'll never believe it's dairy-free! Thick and creamy milkshakes with homemade magic shell topping. No added sweeteners! This is the best healthy milkshake swap!
- 3/4 cup blanched almonds
- 1/4 cup macadamia nuts
- 4 dates, pitted
- 1 tsp. pure vanilla extract
- 4 bananas, frozen and cut into chunks
- 1/4 cup coconut oil
- 1/2 cup chocolate chips
- In a high-speed blender (Like a [url:1]Vita-Mix[/url] or [url:2]Blenc-Tec[/url]), add the blanched almonds, macadamia nuts, dates and 4 cups water. Blend until really smooth.
- Drain through a nut milk bag, reserving the solids for another use.
- Add the milk back to the blender with the vanilla extract, 4 bananas and 1 1/2 cups ice. Blend until thick and creamy.
- In a small saucepan, melt the chocolate chips with the coconut oil. Whisk until smooth.
- Pour the milkshakes into glasses and swirl with magic shell chocolate coating.
For individual milkshakes: The ratio for each milkshake is 1 cup milk to 1 frozen banana. If you have additional milk leftover, it will keep in the fridge for a few days. Separation is natural, just shake to combine before serving. Try leftover milk in these Iced Lattes. The magic shell will keep in the fridge! Top on everything and anything! You will need to re-melt it each time you want to use it.