I’m so happy to be part of this super fun #Milkshakeweek in partnership with some of my favorite blogger friends. I am sharing a yummy recipe for a non-dairy, vegan milkshake. There has been no shortage of ice cream in its many forms around my house this summer. I want to feel guilty about that, but you know, SUMMER. My kids are delighted with their once-a-day cone after being at the pool all day. This is my treat. And I don’t want to share with anyone except maybe my husband because it’s really a milkshake made for two.
I used homemade coconut vanilla ice cream and golden roasted pineapple..and a smidge of rum for this ultra rich and creamy vegan milkshake. Roasting the pineapple in the oven really brings out the natural sweetness and flavor of the fruit, plus the almost caramel flavor it gets. I love me some roasted pineapple. We make it quite often at home, but it usually doesn’t make it very far from the baking sheet. We love it warm right out of the oven. It adds great flavor to the milkshake and helps to cut the richness just enough.
All it really needs beyond that is that smidge of rum, or more if you’re keen on it. My husband likes to put half milkshake, half sparkling water, which he says is the perfect way to have this. Just so you know there are other options out there in Milkshake Land. :)
As part of #Milkshakeweek, both Love & Olive Oil and The Little Kitchen are hosting giveaways to win one of these fabulous prizes:
- KitchenAid® Diamond Blender in the color of your choice, valued at $149.
- Florida Dairy Farmers milkshake gift set, including a set of 6 vintage milk bottles, plus a $200 VISA Gift Card!
Enter here and here to double your chances. And be sure to check out these amazing milkshakes from my fellow blogger pals:
- Peanut Butter and Brownie Milkshakes from The Little Kitchen
- Bourbon Salted Caramel Milkshakes from Love & Olive Oil
- Milkshakes of Desperation from Bake at 350
- Pudding Pop Milkshake from Confessions of a Cookbook Queen
- Lemon Pie Milkshake from Crazy for Crust
- Peanut Butter Pretzel Milkshake from Cookies and Cups
- Vanilla Chai Milkshake from Kitchen Treaty
- Cheesecake Milkshake from Cook the Story
- Cherry-Cola Milkshake from Boulder Locavore
- Peanut Butter-Caramel Milkshake from Miss in the Kitchen
- {2 Ingredient} Coffee Milkshake from Barefeet In The Kitchen
- Biscoff Cookie Milkshake from Katie’s Cucina
- Turtle Pecan Milkshake from Dairy Good Life
- For coconut vanilla ice cream:
- 2 can full fat coconut milk
- ½ cup evaporated cane juice
- 1 vanilla bean, scraped, seeds only
- pinch salt
- For milkshake:
- ¼ pineapple, cut into ¼-inch slices lengthwise
- brown sugar, for sprinkling
- 4 cups coconut ice cream
- 2 Tablespoon rum (optional)
- Combine coconut milk, cane juice, vanilla bean, and pinch salt in a blender. Puree until smooth. Pour into an ice cream maker and churn according to manufacturer's directions. Transfer to an airtight container and freeze until firm enough to scoop.
- Line a baking sheet with parchment paper or grease well. Preheat oven broiler to low and adjust oven rack to upper middle position, about 4 inches away from the heat source. Place the slices of pineapple on the baking sheet and sprinkle with a little brown sugar. Broil for 5-10 minutes, or until the sugar is melted and the pineapple starts to turn golden brown and sugar caramelizes. Remove from oven and let cool completely.
- Scoop coconut ice cream into blender, add the pineapple and rum, if using. Pulse, scraping down sides as needed, until thick and creamy. Pour into glasses and serve immediately.
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