Vegan milkshakes are easy to make from scratch and taste SO good no one will miss the dairy! Now here's the fun part... instead of using non-dairy ice cream, we're making milkshake cubes. Think of it like meal prep for milkshakes!
All you need are 5 ingredients, a blender, and an ice cube tray (or other freezer-safe container). Then store the cubes in the freezer, and when you're ready to make vegan milkshakes, simply add a splash of non-dairy milk and blend! It's versatile, sweet, creamy, and the perfect base for ALL of your favorite flavors and additions.
Homemade vegan milkshakes for the win!
Not only are homemade vegan milkshakes unbelievably delicious, they're also healthier and endlessly customizable. Plus, why drive to the store and spend all that money on ice cream ($$$) when you can make your own milkshake base in minutes?
Recently we were in Milwaukee and decided to pick up lunch at Twisted Plants, an all-vegan, burgers-and-chick'n-sandwiches kind of joint.
Hungry as I was, when I spotted milkshakes on their menu, I had to add one to our order of burgers and fries.
One sip and I was in LOVE! It tasted so much like a classic vanilla fast food milkshake, I actually paused to wonder if it was really vegan.
Jump to:
Thankfully, the milkshake had a very subtle and familiar soy undertone, so I felt confident that it was in fact a vegan milkshake.
Anyway, after our long drive back to North Carolina, I still had milkshakes on my mind. Plus it's it's late July and hot heck outside. So I started thinking...
I have quite a few vegan ice cream recipes on the blog, and it dawned on me that freezing a sweeter, condensed version of this vanilla oat milk ice cream could serve as a shortcut for milkshakes.
I don't know about you, but we don't always have ice cream in the freezer, and when we do we tend to devour it quickly. So these cubes are like the perfect backup "ice cream," making it easy to blend milkshakes whenever the mood strikes.
Ingredients
- Non-dairy milk: For the cubes and to blend the milkshakes, I like to use oat milk, soy milk, or a combination of the two since they're creamier and more neutral in flavor than other milks. More on this in the FAQs below.
- Fat: For flavor and consistency, we need a small amount of added fat. I used raw cashews, but you could also use nut or seed butters like almond, tahini, sunbutter, or peanut butter. Or if you're a fan of coconut, coconut cream is an option.
- Sweetener: I wanted the most authentic, pure vanilla milkshake flavor, so I used regular sugar. I'm currently using this vegan cane sugar from Whole Foods, but feel free to use any sweetener that works for you. Maple syrup, agave, dates, date syrup, light brown sugar - any of these will work, though they will impact the flavor and color.
- Vanilla: Again, for that nostalgic, fast food milkshake taste, I opted for clear imitation vanilla (highly recommend). Pure vanilla extract is fine, too.
- Starch: Cornstarch is commonly used in ice cream for its extra creamy mouthfeel. I considered using oats, like in my oat ice cream, but decided this would be simpler. Sub arrowroot if needed. Since these require heat to activate, we're going to combine the starch with a portion of the milk, then bring it to a simmer on the stove. But don't worry, it only takes a few minutes.
- Guar gum (optional): Guar gum is a cold soluble stabilizer that prevents separation. I use one from Modernist Pantry (click the blue link to see it on Amazon). Did you know McDonald's even adds guar gum to their dairy milkshakes? See below for other options.
See the recipe card below for quantities and complete instructions.
How to Make Milkshake Cubes
Whisk the corn starch or arrowroot into non-dairy milk to create a slurry.
Bring the starch slurry just to a boil, whisking frequently, then remove from heat.
Next, blend the remaining milk with the cashews (or other nut/seed) until smooth. Add the sugar, vanilla, and starch mixture, and blend again.
Pour the mixture into ice cube trays or other freezer-safe container and freeze for at least 3 to 4 hours.
Want to save this recipe? 📩
I'll email the link so you can come back to it later!
Keep an eye out for more delicious recipes. Unsubscribe anytime.
Note: The mixture doesn't freeze rock solid thanks to the sugar, starch, and fat. So if you don't own ice cube trays and need to use a larger mold/container, you'll be able to cut the frozen mixture into smaller chunks before blending.
How to Make a Vegan Milkshake
When you're ready to blend a milkshake, use 8 cubes (6 ½ ounces / 185 grams) and ⅓ cup milk per serving. Start on low speed and increase to high, blending just until creamy.
And that's it, unless you want to add a thickener (see below).
Hint: Serve milkshakes in frosted glasses to help slow down the melting process. Enjoy right away!
How to Thicken Milkshakes
The cornstarch included in the base of these vegan milkshakes improves the overall creaminess and texture. But there are additional tricks you can use to make any milkshake thicker and homogenized (as in, prevent the separation of frozen parts and liquid):
- Guar gum: Guar gum is cold soluble and commonly used in commercial non-dairy milks and even in dairy-based milkshakes. In fact, I got the idea to use it after reviewing the ingredients in McDonald's shakes. Since I already had guar gum on hand, this was an easy choice!
With Modernist Pantry's "Perfected Guar Gum" you only need about ½ teaspoon guar gum powder per milkshake (but be sure to review the directions on the brand you're using). Guar gum is also helpful for preventing separation in homemade nut milk and oat milk. - Frozen banana: Just a few slices of frozen banana is enough to boost the thickness of a milkshake without adding too much banana flavor. Or if you want a banana-flavored milkshake, add even more! You can even replace some of the frozen cubes with banana for a low-fat milkshake.
- Silken tofu: A large spoonful of silken tofu adds protein and a creamy density.
- Protein powder: For a protein shake, add your favorite plant-based protein powder to the blender. Depending on the flavor and your desired result, you may only need a small amount, not necessarily a full scoop. Add more as desired.
Vegan Milkshake Flavors
- Chocolate: Add 2 to 3 tablespoons of vegan chocolate sauce and a teaspoon of cocoa powder. Taste and adjust sweetness.
- Strawberry: Add ¾ to 1 cup fresh or frozen strawberries per shake.
- Peanut Butter: Use peanut butter instead of cashews in the milkshake cubes, or simply add 1 to 2 tablespoons of peanut butter to the blender. For a reduced fat option, use powdered peanut butter such as PB2.
- Nut-Free Sunbutter: For a nut-free vegan milkshake, use sunflower seed butter in the base and oat or soy milk
- Mint: Add a scant ¼ teaspoon peppermint extract and/or fresh mint leaves. Also great combined with the cookies & cream option below!
- Shamrock shake: In addition to the mint mentioned above, add a few drops of natural green food coloring or fresh spinach leaves.
- Cookies and cream: add 3 or 4 Oreos or other vegan sandwich cookie per serving.
Pro tip: Include a few milkshake cubes in a homemade frappuccino for extra sweetness and body!
Milkshake Garnishes
These are great toppings for milkshakes:
- Sprinkles - I use Sweetapolita's vegan sprinkles for special occasions (like birthday cake); Whole Foods also has vegan options.
- Chocolate shavings or mini chocolate chips
- crushed cookies - like Oreos, ginger snaps, chocolate chip, or peanut butter cookies
- Non-dairy whipped topping - such as non-dairy Redi-wip or So Delicious Coco Whip. Or make your own vegan whipped cream with aquafaba!
- Whipped coconut cream
- Dried coconut
- Fresh fruit - a must for fruit shakes like strawberry and peach!
Frequently Asked Questions
For a creamy consistency and neutral flavor, soy and oat milk are our top choices. Oat creamer is also great. For a richer milkshake, try canned lite coconut milk. It's higher in fat than most milks but the coconut taste isn't as strong as in full-fat coconut milk.
Absolutely! Just as you would with dairy-based milkshakes, store-bought vegan ice cream and non-dairy milk may be used to make vegan milkshakes at home. Alternatively, use this recipe to stock your freezer with milkshake cubes!
A high-speed blender like a Vitamix is ideal for this recipe, but there are shortcuts you can take to make blending easier with a standard blender. Use nut butter in the base mixture instead of whole nuts, and chop the frozen milkshake cubes into smaller pieces before adding them to the blender.
Top Tip
For extra thick and creamy vegan milkshakes, use no more than ¼ to ⅓ cup non-dairy milk per 8 cubes. If the milkshake becomes too thin, add more frozen milkshake cubes or a few slices of frozen banana to make it thicker.
More Vegan Ice Cream
I hope you enjoy this vegan milkshake as much as we do! If you try the recipe or have a favorite flavor, comment below to let us know!
Recipe
Vegan Milkshake Without Ice Cream
Equipment
- ice cube tray - or other freezer-safe container
Ingredients
For the Base:
- 2 ½ cups unsweetened non-dairy milk such as oat or soy, divided
- 2 tablespoons corn starch - or arrowroot
- ⅔ cup raw cashews - or 3 tablespoon of your favorite nut or seed butter
- ⅔ cup sugar - or maple syrup, date paste, etc; will alter flavor
- 2 teaspoons clear imitation vanilla - or pure vanilla extract
To Blend a Milkshake:
- ¼ to ⅓ cup unsweetened non-dairy milk
- approx. ½ teaspoon guar gum powder, optional - see Notes for more options
- Optional flavorings, see Notes
Instructions
- Note: as written this makes enough to fill two standard ice cube trays, which will make 4 small milkshakes. Scale as needed.
- In a small saucepan combine 1 cup of the milk with the corn starch. Whisking frequently, bring just to a boil over medium heat. After a few seconds, remove from heat and set aside.
- In a high-speed blender combine the remaining 1½ cups milk and cashews. Blend on high until completely smooth. Add the sugar, vanilla, and thickened starch mixture, and blend again to combine. Pour into an ice cube tray or other freezer-safe container, and freeze for a minimum of 3 to 4 hours. Once frozen, use a butter knife to pop the cubes out of the tray, and either make a milkshake or transfer to a freezer storage bag.Note: the mixture does not freeze rock-solid. So if freezing as one piece, you'll be able to use a sturdy knife to cut it into smaller chunks. This helps with blending.
- To make a milkshake, combine 8 cubes (185 g), or half of the frozen mixture, with ¼ cup milk. Start on low speed and increase to high, blending just until creamy. Stop to stir and add another tablespoon of milk, if needed. Add the guar gum, if using, and blend for a few more seconds. *For the best results don't blend more than 2 servings at a time.
- Tips: For extra thick and creamy vegan milkshakes, use no more than ⅓ cup non-dairy milk per 8 cubes (185 grams), and try not to over-blend. If the milkshake becomes too thin, add more frozen cubes or a few slices of frozen banana.
- Pour into a frosted glass, add whipped cream or other toppings, and enjoy!
Notes
- Guar gum: Guar gum is cold soluble and commonly used in commercial non-dairy milks and even in dairy-based milkshakes. With Modernist Pantry's "Perfected Guar Gum" you only need about ½ teaspoon of powder per milkshake Be sure to review the directions on the brand you're using.
- Frozen banana: Just a few slices of frozen banana will boost the thickness of a milkshake without adding too much banana flavor. If you want a banana milkshake add more! You can even replace some of the frozen cubes with banana for a low-fat milkshake.
- Silken tofu: A large spoonful of silken tofu adds protein and a creamy density.
- Protein powder: For a protein shake, add your favorite plant-based protein powder to the blender. Depending on the flavor and your desired result, you may only need a small amount, not necessarily a full scoop.
- Chocolate: Add 2 to 3 tablespoons of vegan chocolate sauce and a teaspoon of cocoa powder. Taste and adjust sweetness.
- Strawberry: Add ¾ to 1 cup fresh or frozen strawberries per shake.
- Peanut Butter: Use peanut butter instead of cashews in the milkshake cubes, or simply add 1 to 2 tablespoons of peanut butter to the blender. For a reduced fat option, use powdered peanut butter such as PB2.
- Nut-Free Sunbutter: For a nut-free vegan milkshake, use sunflower seed butter in the base and oat or soy milk
- Mint: Add a scant ¼ teaspoon peppermint extract and/or fresh mint leaves. Also great combined with the cookies & cream option below!
- Shamrock shake: In addition to the mint mentioned above, add a few drops of natural green food coloring or fresh spinach leaves.
- Cookies and cream: add 3 or 4 Oreos or other vegan sandwich cookie per serving.
Estimated Nutrition (per serving)
Nutrition is an estimate and will vary depending on the exact amounts and ingredients used.
Jen says
pretty good but it needs some cocoa powder...
MaryLynn says
We just made your vanilla milkshakes and I could kiss you! Lol AMAZING! Flavor and texture and everything, even better than I expected.
claire says
Hi there I don't have too many ice cube trays but keen to load up on this as it sounds wonderful. Does the mix keep at all in the fridge or if I make a double batch and freeze in stages 1 tray at a time?
Lori Rasmussen says
Hi Claire. Yes, the mixture will be fine in the refrigerator for a few days. So you could definitely freeze one tray a day and transfer the cubes to another container.
claire says
Wonderful, thank you! Looking forward to this 🙂