Try this extra chocolatey, thick vegan chocolate milkshake recipe that delivers a delicious, creamy dessert. Serve it with some coconut whipped cream and vegan chocolate syrup on top!
I’m a big fan of ice cream and everything that relates to it. That’s why I made this vegan chocolate ice cream and even this nice cream recipe too. I look at this vegan chocolate milkshake as a combination of those two — with lots of creamy chocolate goodness in every bite, along with a few frozen bananas. It’s perfect!
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Lemon — We’ll use both the zest and the juice of the lemon.
- Oats — I used rolled oats for this recipe, but you can substitute instant oats.
- Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
- Syrup — I used maple syrup, but you can substitute agave nectar.
- Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
- Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
- Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
- Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
- Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.
- Plant-based milk — You can use your favorite plant-based milk or make your own such as this pecan milk.
- Cocoa powder — Use either natural or Dutch-process cocoa powder.
- Vegan ice cream — Use a store-bought vegan vanilla ice cream or homemade no-churn vegan ice cream.
- Ice cubes — We’ll add volume to this shake with a few ice cubes.
- Frozen banana — I keep frozen banana chunks in the freezer for our green smoothies. I slice bananas on a tray and place them in the freezer. Once the banana pieces are frozen I transfer them to a freezer bag. You’ll only need 1/2 cup of frozen banana chunks for this recipe.
- Favorite Toppings — Milkshakes should be fun so get creative with the toppings. You can add vegan chocolate syrup, coconut whipped cream, and more.
Why This Recipe is a Winner
- Adding vegan ice cream makes these milkshakes so rich and creamy
- Using frozen vegan bananas not only adds texture and volume to these shakes, but bananas are whole-food goodness, too
- Cocoa powder is the star ingredient, adding chocolate goodness to every bite
You can drizzle some melted chocolate chips into the milkshake to create a “chocolate chip” effect. It not only adds flavor but the crunch is delicious!
Transfer the milkshake to a couple of serving glasses and top it with any of these:
- Vegan Chocolate Syrup
- Strawberry Syrup
- Vegan Whipped Cream
- Vegan Caramel Syrup
- Chocolate-Covered Cherries
Transfer any leftovers to an airtight freezer container and store them in the freezer for up to 2 months. Allow it to sit at room temperature for up to 10 or 15 minutes to soften before spooning it into glasses.
More Vegan Frozen Desserts
If you love this vegan milkshake, here are more vegan frozen desserts to try!
- 1 cup plant-based milk
- 4 tablespoons cocoa powder
- 1 cup dairy-free ice cream
- 1 to 2 cups ice cubes
- ½ cup frozen banana
- Toppings: vegan whipped topping, vegan chocolate syrup, and more. optional, but fun!
- In a blender add the milk, cocoa powder, vegan ice cream, ice cubes, and frozen banana. Let that sit in the blender for a few minutes to soften.
- Blend on low speed until the ice is broken up into smaller pieces.
- Then blend on high for a minute or so until the mixture is smooth.
- Pour into a glass and top with vegan whipped topping and/or chocolate syrup.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
This post was originally published in 2011 and was updated to include new photos, new text, and an updated recipe in 2020.