Vegan Peanut Butter Bourbon Milkshake

Cooking Time

20 minutes

Difficulty

Medium

Serves Up To

2

Nutrition Facts

Total Fat180.8 g
Cholesterol58.1 mg
Sodium910.7 mg
Potassium2,747.0 mg
Total Carbohydrate338.4 g
Dietary Fiber15.7 g
Sugars243.9 g
Protein65.4 g

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.

Featured In: Food Blogger
Courtesy of: Love and Lemons

Ingredients

  • 2 cups raw cashews - soaked overnight
  • 1 3/4 cups Almond Breeze Original (or for extra creaminess use Almond Breeze Almondmilk Cashewmilk Blend Original)
  • 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)

Included in this recipe