Go Back
–+ servings
Featured image: A vegan vanilla milkshake topped with whipped cream, sprinkles, and a cherry with extra sprinkles and cherries in the background.
Print

Creamy Vegan Milkshake 3 Ways with Coconut-Almond Caramel Sauce

The classic, creamy milkshake is one of the most loved desserts. It can be decorated simply or decadently and making one is very easy! This recipe is customizable, has a perfect non-dairy milk to ice cream ratio, and adds a delicious vegan spin to it.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 0 minutes
Inactive Time 8 hours
Total Time 8 hours 10 minutes
Servings 1 person
Author Marissa

Ingredients

Vegan Coconut-Almond Caramel Sauce

  • ¼ cup packed brown sugar, 50 grams
  • ¼ cup Open Nature Creamy Almond Butter, Coconut Flavor, 68 grams
  • ½ cup full fat canned coconut milk, separated by chilling in the fridge overnight*
  • pinch of sea salt
  • 1 teaspoon vanilla extract

Double Chocolate Fudge Brownie Milkshake

  • ⅓ cup O Organics Plain Unsweetened Almond Milk
  • 160-175 grams Open Nature Chocolate Fudge Brownie Non-Dairy Ice Cream, ~1 cup
  • 1 tablespoon cocoa powder

Salted Caramel Milkshake

  • ⅓ cup O Organics Plain Unsweetened Almond Milk
  • 160-175 grams Open Nature Salted Caramel Cluster Non-Dairy Ice Cream, ~1 cup

Classic Vanilla Milkshake

  • ⅓ cup O Organics Plain Unsweetened Almond Milk
  • 160-175 grams Open Nature Vanilla Bean Non-Dairy Ice Cream, ~1 cup

Optional Add-Ins and Toppings

  • Chocolate syrup
  • Coconut whipped cream
  • Sprinkles
  • Maraschino cherries

Instructions

Vegan Coconut-Almond Caramel Sauce

  • In a small saucepan, heat the brown sugar, almond butter, coconut milk, and salt over medium heat, stirring frequently until the mixture has thickened and bubbled slightly, about five minutes.
  • Remove from heat and immediately stir in the vanilla extract.
  • Set aside to cool before using. Store any leftovers in an airtight container in the fridge for up to one week.*

Milkshake

  • Allow ice cream to sit out for 5-10 minutes so that it’s softened and scoopable.
  • Add ice cream, milk, and any additional ingredients depending on the recipe you selected to a blender.
  • Blend until smooth.
  • Drizzle the inside of your glass with coconut-almond caramel, chocolate syrup, or other sauces of your choice.
  • Pour in the milkshake.
  • Top with coconut whipped cream, sprinkles, and a cherry.
  • Enjoy!

Notes

  1. Any leftover coconut cream or water can be reserved for another recipe. Smoothies are great options!
  2. If refrigerating any leftover vegan caramel, allow to come to room temperature and stir before using again.