The dog days of summer call for something frosty, creamy and nostalgic. This vanilla blueberry banana coconut cream milkshake is the answer…always.
Creaminess, frostiness & blueberries…something magical happens when these 3 collide. The blueberries become much more than the usual blueberry you’d expect. It reminds me of getting blueberry milkshakes as a kid at the Hornby Island bakery. They came as a massive glass filled with a blue galaxy of creaminess. It was packed with dairy though, so this one is infinite galaxies better.
The amazing taste and mouth feel is still all there.
Here we have a dairy-free version with all the thickness, creamy goodness and decadence that I remember.
On a hot summers day, there’s nothing better than a slow sip-full of this masterpiece.
It’s ridiculously easy to make.
It’s refreshingly frosty.
It’s melt-in-your mouth decadent.
It’s blueberry banana coconut cream milkshake heaven with a touch of vanilla deliciousness.
Top it off with some cookie crumbles (I used Anna’s Ginger Snaps), extra fruit … or maybe some coco whip from this pumpkin cheezecake recipe?! (Drooling as I write this).
Let’s talk blueberries for a sec. They’re packed with antioxidants (especially wild blueberries) to combat free radicals and protect you from all forms of disease, aging and viruses, plus they’re high in vitamin C to boost your immunity. At just 80 calories per cup, they’re a megadose of nutrition, so eat them by the handful!!! They are part of the dirty dozen group when it comes to organics, though. This just means you should make blueberries one of the ingredients that you always get organic! Buying them local is also always best. If you can grow your own, amazing… but if not, find a local farmer. I stock up on Hare’s Farm’s blueberries from Pemberton every year throughout the summer and try to have a freezer full of them to last me at least a month of winter (they go down fast around here!)
You can order 10lb frozen boxes from JD Hare directly through email: email@example.com or find his blueberries at the Whistler Farmer’s Market!
On to the recipe!
- 2 cups blueberries
- 1 cup vanilla coconut ice cream (I used Coconut Bliss)
- 2-3 cups vanilla plant-based milk (I used Califia Vanilla Almond)
- 2 frozen bananas
- Toppings (optional):
- Extra blueberries
- Crumbled cookies (like vegan graham crackers or Annie's ginger snaps)
- Banana slices
- Coconut Whipped Cream from this cheezecake recipe (oh man that would be so good!!!)
- Blend all mylkshake ingredients together in your blender. Start with just 2 cups of milk, then keep adding until you have the consistency that will slowly move through your straw.
- Pour into your favourite jar, and top it off with your choice of toppings.
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Last week was all about ~ anti-aging & antioxidants ~