Thick and creamy dairy free milkshake
I created this recipe to satisfy my milkshake craving with the fastest, easiest and most nutrient-dense 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.
Superfood milkshake ingredients
Gelatin – the gelatin-enriched base provides a creamy, thick texture. Even better, it provides hormone-balancing amino acids. The benefits of gelatin include:
- Providing a source of glycine, an amino acid with relaxing and soothing properties
- Supporting hormone balance by improving the estrogen to progesterone ratio
- Minimizing the spike in cortisol that accompanies a diet high in muscle meats
- Supporting a healthy GI tract
Read more about the benefits of collagen and gelatin in my post here!
Egg yolks – Egg yolks provide both a creamy, rich base while providing dense nutrition. I call egg yolks “nature’s multivitamin.” The benefits of egg yolks include:
- A rich source of bioavaiable vitamin A – a vitamin which you cannot, contrary to popular belief, obtain from vegetables like carrots (read my post about vitamin A here)
- A good source of other fat-soluble vitamins D and E
- High in B vitamins (consuming the yolks raw is the only way to get the B6, since this vitamin is destroyed with cooking)
- High in thyroid-healing minerals like iodine and selenium
Dairy Free Milkshake
Serves: Makes enough for about 3 milkshakes
Ingredients
For the milkshake cubes
- 1 can (14 oz) full-fat coconut milk (recommended brand available here)] or 1¾ cup homemade nut milk
- 1 Tbs. grassfed gelatin, available here
- 3 egg yolks from pastured eggs (use a trusted source, the yolks will be used raw)
- ¼ cup raw honey
- Pinch of sea salt
- Big pinch of cinnamon
For making the milkshake
- Frozen bananas
- Coconut milk or homemade non-dairy milk
- Optional: 1-2 Tbs. collagen peptides, available here
Instructions
- 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. If desired, add collagen peptides. Unlike gelatin, it doesn't thicken the milkshake and dissolves without flavor. It adds extra protein.
Would this would with regular raw milk as well?
Good questions above me but no answers yet!!
followed your steps but it came up kind of extra sweet
I recently found your blog when researching where to buy pastured eggs. One of my relatives has raised a few chickens for their eggs. I don’t know much about their care, other than that they are kept in a spacious coup outside. I have had the eggs before, they are small and brown and taste wonderful. Haven’t tried them raw though– do you think these would be an acceptable source?