I have a major sweet tooth, and nothing quite satisfies it like a creamy, flavorful milkshake. Even though there are some amazing vegan milkshakes at restaurants in DC, delivery milkshakes just aren’t doing it for me right now – by the time they make it to my apartment, they are mostly melted. No fault to the restaurants or the delivery people, it’s just difficult to have that same thick and creamy milkshake experience that you get in a restaurant through delivery. And while I have gone out to do curbside pickup for a milkshake (or two), sometimes it’s late and you’re in for the rest of the night.
Which is why I ventured to create my own! Luckily, milkshakes are pretty easy to make and very forgiving – just add extra ice cream or milk if you made it too thick or too thin. The recipes below are my tried and true recipes for three different flavors: cookies & creme, peanut butter & jelly, and matcha. The base recipes are all pretty much the same with just slight variations on the amount of ice cream or milk.
The ratio of ice cream to milk that I used in each milkshake created a thick and creamy (which for me is quite dreamy) milkshake. All of these I was able to drink through a thick straw. If you’d like a thicker or thinner milkshake, you can play around with the ratio of ice cream to milk, but I’d recommend starting with the ratio below and going from there.
What I found most amazing about these milkshakes is that with just a little bit of the extra ingredients, the plain vanilla ice cream (I used the Soy Creamy from Trader Joe’s), they became so flavorful! Using a plain vanilla base really helps get a good flavor from whatever add-ins you’re using.
I also 100% encourage you to play around with the flavors here. If PB&J, cookies & creme, and matcha don’t float your boat (or you don’t have the ingredients), try another flavor! Make this recipe your own.
Lastly, I topped my milkshakes with Trader Joe’s Coconut Whipped Topping, which is so delicious and fluffy. It reminds me of Reddi-wip (I like this Trader Joe’s whipped cream so much that I sometimes spray it right into my mouth – no judgement pleeeease). I also added a little bit of my extra add-ins to the top of the whipped cream or the rim of my glass.
I highly recommend using your fanciest or most fun glass to drink your milkshake. It definitely made me feel like I was at a restaurant drinking a milkshake (which I really wish I was).
I would love the hear what your favorite Trader Joe’s snacks are. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!
Vegan Milkshakes 3 Ways
Equipment
- blender
Ingredients
PB&J Milkshakes
- 2 cups vanilla ice cream
- 2 tbsp peanut butter plus more for rim of glass
- 2 tbsp jelly I used raspberry
- ¼ cup non-dairy milk
Cookies & Creme Milkshakes
- 2 cups vanilla ice cream
- ½ cup non-dairy milk
- 6 chocolate sandwich cookies (such as Oreo's)
Matcha Milkshakes
- 2 ½ cups vanilla ice cream
- ½ cup non-dairy milk
- ½ tbsp matcha powder add more or less for a stronger or softer matcha flavor
Instructions
- Add all of the ingredients to a blender and blend for 1 to 2 minutes. You may need to stir the ingredients to ensure everything gets blended. Everything will look smooth and creamy when blending is done (you won't be able to see chunks of ice cream or large chunks of the add-ins and it will have a consistent color).
Notes
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