Thick and creamy dairy-free milkshake
I mentioned this milkshake in my What I Eat post. I promised to share the recipe, so… ta da!
I wanted to satisfy my milkshake craving with the fastest, easiest solution possible. I could make dairy-free ice cream first and then make the milkshake with that, but I really wanted to find a way to skip the churning and waiting… so I came up with this routine.
I made a gelatin-enriched base for healing amino acids and nutrients. It also makes the milkshake creamier and velvety. I don’t recommend skipping the gelatin, but the recipe will work without it.
First, pour the milkshake mixture into ice cube molds. I recommend silicon molds because it is easy to pop out the milkshake cubes.
Store the milkshake cubes in the freezer to have on hand when a milkshake craving strikes!
Blend up the milkshake cubes. A mini Cuisinart food processor is perfect for this job! I use my Cuisinart mini prep every single day, for smoothies, sauces or milkshakes.
Voilá! A creamy, thick milkshake. And did I mention that it is HEALTHY? So go ahead… enjoy it for breakfast!
- For cubes
- 1 can (14 oz) coconut milk or 1 3/4 cup homemade nut milk
- 1 Tbs. grassfed gelatin
- 3 egg yolks from pastured eggs (use a trusted source, the yolks will be used raw)
- 1/4 cup raw honey
- Pinch of sea salt
- Big pinch of non-irradiated cinnamon
- For making the milkshake
- Frozen bananas
- Coconut milk or homemade non-dairy milk
- In a saucepan, whisk together the coconut milk and gelatin. Let sit for 5 minutes, then heat over medium heat and whisk until gelatin is dissolved. Let cool until warm and whisk in the egg yolks, honey, salt and cinnamon. Pour into ice cube trays and freeze.
- To make a milkshake, blend up 3-4 cubes with a frozen banana. Add a splash of coconut milk to get the right milkshake thickness.