Here’s a raw vegan strawberry and vanilla milkshake recipe that is as delicious as it is healthy!
This recipe makes one 16 ounce shake.
This recipe has a couple of steps. This first step is to make the “ice cream”.
Step 1: Vanilla Ice Cream
- 2 frozen bananas
- 3 teaspoons organic vanilla extract
Peel two very ripe bananas, place them in an air-tight container or freezer bag and freeze them overnight. After they are frozen, remove the bananas from the bag and cut them into thin slices. You should be able to easily cut the banana, if you can’t, let it thaw for a few minutes.
Add the sliced bananas to your blender (I use a Vitamix) with three teaspoons of organic vanilla extract. You can use fresh vanilla bean instead of the vanilla extract if you prefer.
Hit the pulse button a few times to mix the ingredients, stopping occasionally to scrape the sides of the blender, if you are not using a Vitamix. Once it is starting to get creamy, hold the pulse button down for a couple of seconds until it is an ice cream consistency. Do not over blend the ice cream or it will be to runny.
Now that you have your ice cream, place it in a bowl and put it back in the freezer so it does not milt. Now you are ready to make the strawberry base.
Step 2: Strawberry Base
- 1/4 cup almond milk
- 1/2 cup whole strawberries
Place the almond milk and strawberries into your blender. Blend on high for a few second or until you don’t have any more strawberry pieces.
Step 3: Assembly:
Pour the strawberry base in a glass. Next, add the vanilla ice cream that has been chilling in the freezer. Give it a stir and enjoy!
(NOTE: Nutritional information is going to vary based on the almond milk you use and is not included in the information below.)
Calcium: 2% RDA (Recommended Daily Allowance)
Vitamin A: 5% RDA
Vitamin C: 70% RDA
Serving Size: One. (This recipe makes a large, 32-ounce smoothie. It is a meal-replacement smoothie and not a snack. I recommend drinking half right away and the other half about 30 minutes later. If it is too much for you, store leftovers in a sealed container in the refrigerator for up to 24 hours.)
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