Dessert

Vegan Coconut Cashew Milkshake

  • Prep 5 mins
  • Total 24h 5 mins
  • Easy
  • Serves 2

TIP: There are two types of coconut milk for culinary uses: full-fat canned and the lighter variety found in a carton (refrigerated and shelf-stable). The latter holds more water and is thinner and less caloric. The full-fat takes creaminess to a whole new level.

NOTE: If you would like your milkshake thinner, add 1-2 tablespoons of coconut milk and select RE-SPIN. Process until desired texture is achieved. Mix-ins may sink to the bottom of thin milkshakes.

CREAMi PREP TIP: Make the most of your time by prepping several CREAMi™ Pints at once! Incorporate your favorite ice cream ingredients into your weekly grocery trip, then, Creamify™ on demand whenever a craving strikes! Looking for more pints? Purchase more at www.ninjacreami.com.

Compatible with

Allergies

  • Contains Tree Nuts

Tip: Allergy Advice

This dish contains the following allergens: Tree Nuts

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 1 1/2 cups vanilla coconut milk ice cream (or vanilla cashew milk ice cream)
  • 1/2 cup canned full fat coconut milk (or cashew milk)
  • 1/4 cup cashew butter
  • Vegan whipped cream, optional
  • Step 1

    Place ice cream in an empty CREAMi™ Pint.

  • Step 2

    Use a spoon to create a 1 ½-inch wide hole that reaches the bottom of the pint. Add the remaining ingredients to the hole.

  • Step 3

    Place pint in outer bowl, install Creamerizer™ Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.

  • Step 4

    Select MILKSHAKE.

  • Step 5

    When processing is complete, remove milkshake from pint, top with whipped cream and serve immediately.