Vegan Chocolate Milkshake Recipe
Rich, creamy, and totally vegan—this chocolate milkshake is the ultimate cool-down treat, perfect for any day of the week!
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Why I Keep Coming Back to This Vegan Chocolate Milkshake
There’s something timeless about a classic chocolate milkshake, but when you swap out the dairy for plant-based goodness, things get interesting—in a good way. Every time I blend up one of these vegan chocolate milkshakes, I’m hit with that same rich, nostalgic flavor—except lighter and not weighed down.
A lot of the appeal comes from how quick and flexible it is. I don’t need anything fancy—just a blender and the basics from my fridge or pantry. The frozen banana is the magic here: it adds thickness and sweetness. If you haven’t tried banana in your milkshakes, you’re missing out.
What I really enjoy is how customizable this shake is:
- You can switch up the plant-based milk—almond, oat, soy, you name it.
- Adjust the sweetness—go heavier with the maple syrup or keep it subtle.
- Swap in a scoop of almond butter or peanut butter for extra richness.
- DROP in a few chocolate chips if you’re feeling extra indulgent.
For anyone trying to cut down on dairy, or just looking for a lighter shake that still delivers the goods, this is a killer option. Fast, filling, and bursting with that deep chocolate flavor. Give it a go—it might just become your favorite too.
Creamy Vegan Chocolate Milkshake
Rich, creamy, and dairy-free chocolate milkshake made with banana, cocoa, and plant-based milk. A quick vegan dessert!
Ingredients
Instructions
- 1
In a blender, combine almond milk, frozen banana, cocoa powder, maple syrup, and vanilla extract. Blend until smooth and creamy.
- 2
If you prefer a thicker milkshake, add a handful of ice cubes and blend again until your desired consistency is reached.
- 3
Pour the milkshake into glasses and top with vegan whipped cream if desired. Enjoy immediately!
Notes
Switch up the plant milk for different flavors.
Add a scoop of vegan protein powder if desired.
Best enjoyed immediately for optimal texture.
Nutrition Facts
Serves: 2 servings
Calories Per Serving: 180
Frequently Asked Questions About This Recipe
Absolutely! Almond milk, soy milk, oat milk, or coconut milk all work well. Choose whichever you prefer or have on hand.
Use a fully frozen banana, and add a handful of ice cubes when blending. You can also decrease the liquid slightly, or add a scoop of dairy-free vanilla ice cream.
Agave nectar, date syrup, or even a couple of very soft pitted dates blended in will all add sweetness. Adjust to your taste.
It’s best served fresh, but if needed, you can keep it in the fridge for up to 1 day. Stir or shake before drinking as separation may occur.
