Lykkers, craving that classic drive-thru chocolate shake but keeping it 100% plant-based? This homemade vegan version nails the perfect balance of thick creaminess, gentle sweetness, and rich cocoa flavor—all without a scoop of ice cream.
In the sections below, we'll guide you step-by-step through crafting your ice cubes, blending the ultimate shake, and adding fun garnishes—think dairy-free whipped cream, fresh berries, or a dusting of vegan sprinkles.
Ready to blend your way back to childhood summers? Let's dive in!
Why You'll Adore This Shake
This shake isn't just about indulgence—it's about combining simplicity, nutrition, and that unmistakable taste of the old-school malt shop:
- Customizable richness: You control sweetness (3–4 Tbsp maple syrup) and chocolate intensity (1–2 Tbsp cocoa powder).
- Plant-powered creaminess: Full coconut milk (13.5 oz can, we used Field Day, ≈$2.50) and raw cashew butter (Artisana, ≈$1 per Tbsp) deliver luscious texture.
- Make-ahead convenience: Freeze your chocolate base into ice cubes; then blitz with almond milk for shakes on demand.
- Nostalgic pleasure: Reminiscent of 1950s diner shakes but free from dairy and refined sugars—perfect for vegan, gluten-free, and dairy-free diets.
Ingredients
- Chocolate Ice Cubes Base
- 1 (13.5 oz / 400 ml) can full coconut milk (shake-ready consistency)
- 2 Tbsp raw cashew butter (for body and healthy)
- 3–4 Tbsp pure maple syrup (Grade A, adjust to taste)
- 1–2 Tbsp unsweetened cocoa powder (Navitas Organic)
- 1 tsp pure vanilla extract (Nielsen-Massey)
- 1 pinch fine sea salt (balances sweetness)
- Milkshake Assembly
- 14–16 frozen chocolate ice cubes (from above)
- ½–1 cup unsweetened almond milk (Silk or homemade)
- Optional Garnishes
- Dairy-free whipped cream (coconut or cashew-based)
- Vegan sprinkles (check brand for no carmine)
- Fresh berries or shaved dark chocolate
Equipment & Prep
- High-speed blender (minimum 1,000 W; Vitamix E310 ≈$350 or NutriBullet Pro ≈$80)
- Standard 14-cube silicone ice tray
- Measuring spoons and cups
- Rubber spatula for scraping
- Freezer space (≥6 hours ahead)
Step 1 – Craft the Chocolate Ice Cubes
1. Blend: Combine coconut milk, cashew butter, maple syrup, cocoa powder, vanilla, and salt in the blender.
2. Taste & adjust: If more sweetness is desired, add up to 1 Tbsp extra maple syrup; for deeper chocolate, sprinkle in another ½ Tbsp cocoa.
3. Pour: Transfer the silky mix into the ice tray—should fill 14–16 standard cubes.
4. Freeze: Cover lightly and freeze ≥6 hours (overnight is ideal) until solid.
Step 2 – Whip Up the Milkshake
1. Load blender: Place all chocolate ice cubes into the jar.
2. Add almond milk: Pour ½ cup (120 ml) to start; reserve extra for thinning if needed.
3. Blend: Pulse 5–10 seconds, then blend on high for 30–45 seconds until the shake is thick and smooth.
4. Stir or add liquid: If cubes impede spinning, stop, stir with spatula, or add almond milk 1 Tbsp at a time.
5. Consistency check: Aim for a spoon-stalling, malt-shop texture—neither soupy nor grainy.
Step 3 – Customize & Garnish
- Whipped cloud: Top with 2 Tbsp dairy-free whipped cream for extra loft.
- Sprinkle magic: Dust with vegan sprinkles or shaved dark chocolate (70% cocoa).
- Fruit twist: Float a few raspberries or sliced strawberries for color and tart contrast.
Serving Suggestions
- Retro diner vibe: Serve in chilled tall glasses with colorful paper straws.
- Monday motivation: Enjoy alongside whole-grain toast with almond butter for a fun breakfast.
- After‐dinner delight: Pair with dairy-free brownies or cookie sandwiches for a full dessert spread.
Storage & Make-Ahead Tips
- Ice cube stash: Store chocolate cubes in a sealed freezer bag up to 1 month.
- Leftover shake: Freeze extra shake in popsicle molds for a healthier frozen treat.
- Shake on demand: Simply blend 5–6 cubes with ¼ cup almond milk for a mini-shake.
Kitchen Tips & Variations
- Light version: Swap light coconut milk (≈60 kcal/cup).
- Mocha kick: Add 1 Tbsp instant coffee granules to the ice-cube mix.
- Nut-free: Replace cashew butter with sunflower seed butter.
- Protein boost: Stir in 1 scoop vegan chocolate protein powder before freezing.
Whether you're fueling a busy morning or treating yourself after dinner, this shake's creamy richness and customizable sweetness hit the spot every time. Keep a stash of chocolate cubes in the freezer, and you'll always have a dairy-free indulgence ready to blend—no ice cream required.
