Peanut Butter Bourbon Milkshake with Almond Milk
Cook Time:
20
Minutes
Difficulty:
Medium
Serves Up To:
2
Servings
Nutrition Information
| Total Fat | 180.8 g |
|---|---|
| Cholesterol | 58.1 mg |
| Sodium | 910.7 mg |
| Potassium | 2,747.0 mg |
| Total Carbohydrates | 338.4 g |
|---|---|
| Dietary Fiber | 15.7 g |
| Sugars | 243.9 g |
| Protein | 65.4 g |
Ingredients
- 2 cups raw cashews - soaked overnight
- 1 3/4 cups Almond Breeze Original Almondmilk
- 1/4 cup peanut butter
- 3/4 cup granulated sugar
- 2-3 tablespoons bourbon (or 2 T apple cider vinegar)
- 2 scoops of ice cream
- Chocolate sauce (store bought)
- 1/2-1 cup Almond Breeze Original
- A shot of bourbon if you want a spiked drink (optional)
Directions
- 1
Drain your soaked cashews and rinse them. In a highspeed blender (a vitamix or similar), blend the cashews, almond milk, peanut butter, granulated sugar and bourbon until fully pureed. If necessary to get your blade turning, add up to 1/4 cup more almond milk.
- 2
Churn in an ice cream maker, following the manufactures directions.
- 3
Once it's done churning, transfer to a container and freeze for 1-3 hours, allowing it to firm up.
- 4
Scoop ice cream into glasses, add chocolate sauce and more almond milk. Use a spoon to stir until it's creamy (or blend your milkshake in a blender if you want).
Notes
- Ice cream will harden overnight in the freezer, allow to thaw for 20 or so minutes at room temp and it'll be deliciously creamy again.
Made with these products:
Notes
- Ice cream will harden overnight in the freezer, allow to thaw for 20 or so minutes at room temp and it'll be deliciously creamy again.
Courtesy of: Love and Lemons
Recipes Straight to Your Inbox
Sign up for the latest recipes and product updates