vegan peanut butter bourbon milkshake
Serves: 2+ cups of ice cream
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:
  1. 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.
  2. Churn in an ice cream maker, following the manufactures directions.
  3. Once it's done churning, transfer to a container and freeze for 1-3 hours, allowing it to firm up.
  4. 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).
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.
Recipe by Love and Lemons at