Vegan Boozy Creamsicle Milkshake

desserts | June 23, 2017 | By

This orange and vanilla cream boozy milkshake is the vegan milkshake of your dreams! Creamsicle perfection! Tart and sweet, creamy and boozy.

Boozy milkshakes are the only thing that make summer bearable. Floating in my pool, sipping a good cocktail is the best thing about summer. Making a good cocktail into an amazing dessert is literally the best idea I have ever had. This vegan boozy creamsicle milkshake is the summer cocktail/dessert of your dreams.

It is tart and refreshing, sweet, but not too sweet, and will make you feel like queen or king of summer time. I used vodka in this milkshake, and it complements the orange and cream perfectly. You can also make a non boozy version, as I usually do half and half so that my kid can have one, and she is obsessed.

This vegan milkshake is super simple and requires no work. It is refined sugar free and more delicious than all other boozy milkshakes. A friend of mine turned me on to boozy milkshakes last summer, and I have been experimenting ever since. This creamsicle milkshake tops them all!

All you need to do is throw everything into a blender and in a few minutes you will pour the most decadent and awesome creamsicle treat into your glass. I like to top mine with a little vegan coconut whipped topping, and it makes me so happy!

The base of these milkshakes is frozen orange juice concentrate and coconut cream. Throw those together with almond milk, vanilla, vodka and a handful of ice to make it nice and thick. Blend until smooth and blamo! That is it, and it is incredible!

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Vegan Boozy Creamsicle Milkshake
Prep Time
10 mins
 

Orange and vanilla cream milkshake made vegan. This boozy creamsicle milkshake is the boozy dessert of your dreams!

Course: Dessert
Author: Lauren Hartmann
Ingredients
  • 12 oz. Frozen orange juice concentrate
  • 1 C. Coconut cream, chilled
  • 2 Tbsp. Almond milk
  • 1 tsp. Vanilla
  • 2 oz. Vodka
  • A few handfuls of ice
Instructions
  1. In a blender, add all the ingredients, only using the thick part of the coconut cream at the top and discard the rest or save for another use. Blend on high until smooth and creamy. Add as much or as little ice as you want depending on how thick you want it. 

  2. Serve immediately with vegan whipped topping if desired. 

Recipe Notes

The thick part at the top of a can of coconut cream is usually about a cup. So you should only need one can.

Make sure you get the kind of coconut milk or cream that has a thickening agent like xanthan gum in it. They are the only ones that get thick enough. I used Native Forest Coconut Milk from Edward and Sons.

You can make this child friendly or just non alcoholic if you want by not adding vodka and using 1/4 C. almond milk.

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