vegan peanut butter bourbon milkshake
Serves: 2+ cups of ice cream
Ingredients
for the ice cream:
- 2 cups raw cashews, soaked overnight
- 1¾ cups Original Almond Breeze Almond Milk
- ¼ cup peanut butter
- ¾ cup cane sugar
- 2-3 tablespoons bourbon (or 2 T apple cider vinegar)
for the milkshake:
- 2 scoops of ice cream
- chocolate sauce (store bought)
- ½-1 cup Original Almond Breeze Almond Milk
- optional - a shot of bourbon if you want a spiked drink
Instructions
- Drain your soaked cashews and rinse them. In a highspeed blender (a vitamix or similar), blend the cashews, almond milk, peanut butter, cane sugar and bourbon until fully pureed. If necessary to get your blade turning, add up to ¼ cup more almond milk.
- Churn in an ice cream maker, following the manufactures directions.
- Once it's done churning, transfer to a container and freeze for 1-3 hours, allowing it to firm up.
- 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.
I have this ice cream maker.
I have this ice cream maker.
Recipe by Love and Lemons at https://dailycove.info/vegan-peanut-butter-bourbon-milkshake/%3C/div%3E%3Cdiv
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