Thick, creamy and made with simple plant-based ingredients, this vegan milkshake is the perfect way to satisfy your chocolate craving. Top it with coconut whipped cream and a drizzle of chocolate sauce for the perfect chocolatey treat.
While I love a milkshake made with good old ice cream, sometimes you just want something a bit more simple. This chocolate vegan milkshake is made with a base of banana and coconut cream for an extremely creamy but guilt free treat.
You know the magic shell from dairy queen?? Well, this two ingredient recipe is my take on that. Because of the nature of coconut oil, if you add the magic shell to your cup or mix it into the milkshake, it will harden as soon as it cools and add the perfect bit of chocolate crunch.
I personally like milkshakes that are thick enough you have to eat it with a spoon, but still thin enough where you can drink it through a straw if you want. For this recipe, you’re in full control of how thick or thin it is, so anything goes!
Banana: Frozen banana makes up the base of the milkshake and kind of acts as our ice cream. When you blend frozen banana, you get an incredibly creamy, almost soft-serve like consistency that I’m kind of obsessed with. Even though we need 3 whole bananas in this recipe, the final milkshake really doesn’t have a strong banana flavor because the sweetener, vanilla and cocoa powder mask it well.
Coconut Cream: You’ll need a full 15 ounce can of coconut cream or full fat coconut milk. No need to chill it first since we’ll be using the whole thing!
Cocoa Powder: The most essential ingredient! I used regular cocoa powder but you can also use cacao powder if you like a stronger flavor.
Maple Syrup: Our sweetener! I used mostly maple syrup and a bit of coconut sugar to make it sweet, but you can use whatever combination you like. Start with what the recipe calls for and then add more as needed.
Vanilla Extract: Even a chocolate vegan milkshake needs a bit of vanilla! Just a small splash really helps balance out the other flavors in this recipe.
Oreos: Since oreo just came out with a gluten free version of the classic, I couldn’t resist adding them in! They’re totally optional, but I highly recommend them!
How to make this recipe
Add all ingredients to a high speed blender except the oreos. Blend until smooth. Using the tamper tool that comes with a vitamix really helps, but if you’re having trouble blending, just add a bit of water or non-dairy milk as needed.
Add just a couple of tablespoons at a time so it doesn’t get too thin. If you are using gluten free oreos, they will thicken the milkshake up quite a bit, so make it just a smidge thinner than you think you should.
Blend until completely smooth. Taste and adjust flavors as desired. Add in the oreos and pulse just to combine.
To make the drizzle/magic shell, add the coconut oil and chocolate chips to a bowl and microwave in 30 second intervals, stirring in between until completely melted. This should take only 2-3 intervals.
Drizzle into glasses and then pour in the milkshake. Top with coconut whipped cream (essential!) and more of the chocolate drizzle plus a few crushed oreos.
Make it your own!
While this recipe doesn’t call for any ice cream, you are welcome to throw a scoop into the mix if you want to spruce it up! Either chocolate or vanilla would work well here. One of my favorite dairy-free brands is Nada Moo.
You can also leave out the cocoa powder and just add the oreos for more of a vanilla oreo milkshake, add extra cocoa for a rich chocolate flavor, more sugar, less sugar, whatever you like! This recipe is very versatile, so feel free to get creative!
Does it keep?
This recipe is best served fresh, but once prepared, it will keep in the fridge for about 2 days. It won’t stay quite as frozen or thick, but you can re-blend it with a handful of ice to get it thick again.
Try these next!
- Vegan Double Chocolate Cookies
- Chocolate Cupcakes
- Peanut Butter Chocolate Smoothie
- Chocolate Overnight Oats
Vegan Chocolate Milkshake
by: claire cary
- 3 medium frozen bananas peel and slice before freezing
- 1 15 ounce can full fat coconut milk
- ½ cup almond milk or more as needed to thin
- 3 tbsp cocoa powder
- 2 tbsp maple syrup
- 1-2 tbsp granulated sugar of choice coconut, brown, cane all work!
- 1 tsp vanilla extract
- Optional but recommended: 10 oreos I used gluten free
- 2 tsp refined coconut oil
- ½ cup chocolate chips or chopped up chocolate bar
- Add all ingredients to a high speed blender (see notes if you have a regular blender) except the oreos. Blend until smooth. Using the tamper tool that comes with a vitamix really helps, but if you're having trouble blending, just add a bit more milk as needed. I like it pretty thick, so it will be thick as written, don't hesitate to add more milk if you prefer it more like a smoothie consistency! If you are using gluten free oreos, they will thicken the milkshake up quite a bit, so make it just a smidge thinner than you think you should.
- Blend until completely smooth.
- Taste and adjust flavors as desired. If it's too thick, just add the milk or even more as needed, but if it's not thick enough, add in a handful of ice. Add in the oreos and pulse just to combine.
- To make the drizzle/magic shell, add the coconut oil and chocolate chips to a bowl and microwave in 30 second intervals, stirring in between until completely melted. This should take only 2-3 intervals.
- Drizzle into glasses and then pour in the milkshake. Top with coconut whipped cream (essential!) and more of the chocolate drizzle plus a few crushed oreos.