Nothing hits the spot quite like a chocolate milkshake. For us, the ultimate chocolate shake is one that’s thick, creamy, and chocolaty, but just subtly chocolaty…like drive-thru shakes. An equally rich and satisfying vegan version had to happen!
Just 7 simple ingredients required for this nostalgic treat, friends. Let’s make milkshakes!
How to Make a Vegan Chocolate Milkshake
This homemade vegan chocolate milkshake isn’t your average blend-up-milk-and-ice-cream situation. It’s made from scratch with simple, plant-based ingredients.
We blend coconut milk with cocoa powder, cashew butter, maple syrup, vanilla extract, and sea salt. That means you can adjust to your preferred level of chocolaty-ness and sweetness!
Once blended, the mixture becomes super creamy and is ready to pour into an ice cube tray to turn it into “ice cream.” No ice cream maker or store-bought ice cream needed here!
Then, the next time you find yourself with a chocolate shake craving, you can say hello to chocolate shakes on demand! All you’ll need to do is blend the chocolate ice cubes with dairy-free milk (we like almond), and it’s shake time.
Enjoy as is, or top with dairy-free whipped cream, sprinkles, berries, shaved chocolate, or your favorite shake toppings!
We hope you LOVE this vegan chocolate milkshake! It’s:
Creamy
Nostalgic
Customizable
Naturally sweetened
Easy to make
& Decadent like a drive-thru shake!
More Vegan Shake Recipes
- Creamy Vegan Strawberry Milkshake (4 Ingredients!)
- 3-Ingredient Mocha Milkshake
- Vegan Jamocha Shake (Maple-Sweetened)
- Creamy Vanilla Tahini Shake
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Creamy Vegan Chocolate Milkshake
Ingredients
CHOCOLATE ICE CUBES
- 1 (13.5-oz.) can full-fat coconut milk (use a smooth, creamy brand // we used Field Day)
- 2 Tbsp raw cashew butter (we like Artisana)
- 3-4 Tbsp maple syrup
- 1-2 Tbsp cocoa powder
- 1 tsp vanilla extract
- 1 pinch sea salt (omit/reduce if using salted cashew butter)
MILKSHAKE
- Chocolate ice cubes (from above)
- 1/2-1 cup dairy-free milk (plain, unsweetened // we used almond)
Instructions
- ICE CUBES: At least 6 hours before you wish to enjoy your shakes, prepare the chocolate coconut milk ice cubes.
- For the ice cubes, place the coconut milk, cashew butter, maple syrup, cocoa powder, vanilla, and salt into a high-speed blender and blend until smooth — about 1 minute. Taste and adjust, adding more cocoa powder or maple syrup if desired. Transfer the mixture to an ice cube tray — it should make ~14-16 standard-size ice cubes. Freeze for at least 6 hours.
- MILKSHAKE: To a high-speed blender, add all of the coconut milk ice cubes, along with 1/2 cup (120 ml) of dairy-free milk (amount as recipe is written // adjust if altering batch size). Pulse or blend until all of the ice cubes have completely broken down and you have a thick, smooth consistency. You may need to stop and stir a few times to get it moving, or add more almond milk 1 Tbsp (15 ml) at a time until it mixes more easily. Use the blender’s tamper if needed, pressing down to help it mix.
- Once you have achieved a thick and smooth consistency, serve and enjoy immediately!
- You can freeze leftovers back into an ice cube tray for another milkshake, or into popsicle molds for a creamy, chocolaty treat!
Video
Notes
*This shake is rich, decadent, and classic. For a lighter version, you could use canned light coconut milk.
*Some brands of sprinkles aren’t vegan friendly, so be sure to check as needed!
*Nutrition information is a rough estimate calculated with the lesser amounts where ranges are provided.
Viktoriya says
Just as good as it sounded. This is a dangerous recipe.
Love it! Thanks so much for the lovely review. xo
elisa says
Wow, this Creamy Vegan Chocolate Milkshake recipe is fantastic! I just tried it and it was so delicious and satisfying. The texture was perfectly creamy, and the chocolate flavor was rich and indulgent. Thank you for sharing such an easy and delightful recipe. It’s amazing how you can create something so tasty with simple, plant-based ingredients. I can’t wait to try more of your recipes. Keep up the great work!
Thank you so much for the lovely review and words of encouragement, Elisa! We’re so glad you enjoyed this recipe! xo
Cait says
I don’t have any cashew butter on hand, but lots of creamy peanut butter to use up. Do you think it would work if I subbed the cashew butter for peanut butter? Thanks!
Hi Cait, Yes! It will probably have a slight peanut butter flavor, but that is very welcome in our book :) Let us know how it goes if you try it!
Laecy says
This recipe is pure genius deliciousness!
Aw, thank you so much! We’re so glad you enjoy it! xoxo
Heather says
Instead of cashew butter, could I use raw soaked cashews blended smooth?
Hi Heather, It won’t be quite as smooth & creamy, but it should work as long as you have a powerful blender!
Russell says
This looks delicious! Could you please tell me what whipped topping you used in your video to get that consistency?
Hi Russell, it was a store-bought brand of coconut whipped cream! We believe it was the Friendly Farms Non Dairy Coconut Whipped Topping. We hope you love the shake!
Raquel says
This looks so yummy!
For folks who can’t consume coconut, any idea what might be a good substitute to achieve the creaminess of the coconut milk?
Hi Raquel, though it won’t be as rich and creamy, cashew cream would be the next best option!
Ashley Frank says
Could you make this with cashew cream instead of coconut milk? Could you make in an ice cream maker? Thank you! I love all your recipes!
Hi Ashley, cashew cream could work. It won’t be as thick/rich, but still delicious! We haven’t tried it in an ice cream maker, but we’d say go for it!
Nancy Andres says
OMG. Haven’t thought of milkshakes for so many years. They were popular when I was a girl. This one sounds mighty fine. Nancy Andres @ Colors 4 Health
We hope you get to make it soon, Nancy! Enjoy! xo