Peanut Butter Bourbon Milkshake

vegan peanut butter bourbon milkshake /

It might not be summer everywhere yet, but here in Texas, it’s hot. Lately our weekend afternoons have consisted of long sweaty walks followed by sweet frozen treats.

vegan peanut butter bourbon milkshake /

This ice cream has been our treat-of-choice over the past few weeks – mainly because when you experiment with new recipes, you make a lot of versions. And thus, a lot of ice cream. It’s not a bad problem to have.

vegan peanut butter bourbon milkshake / vegan peanut butter bourbon milkshake /

This recipe is a 2-parter, you can stop at the ice cream, or go a step further and make it into a milkshake. Instead of our regular coconut base, we did a nutty version using raw cashews, peanut butter and Almond Breeze. The bourbon adds a nice rich flavor that doesn’t actually taste boozy (although you could add more bourbon to your milkshake if you want). If alcohol isn’t your thing, we found that a bit of apple cider vinegar created a similar balanced flavor.

This one is a little equipment heavy, as you need a vitamix-type-blender and also an ice cream maker. (I have to be honest, I’m not into extra gadgets but we get tons of use out of both of these items). And while this recipe might not be light on the calories, it is light on the number of ingredients. So if you have all of the above, this will be a snap to make and a fun summer treat!


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.

Half pint milk bottles from here.

Ice cream recipe loosely inspired by


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  1. Susan

    I’m not going to get started on ice cream. But I love your idea of using bourbon in a smoothie, so I’ve come up with my own smoothie recipe that doesn’t require ice cream. It will make a great snack, and give me a way to use up that bottle of Jim Beam that’s stuck in a corner of our pantry. Thank you for a wonderful idea.

    • Susan

      I made my version today, and it is wonderful. My husband was going to have something else for his snack, but when he realized what I was making, he wanted one, too. He also enjoyed it. So thank you again.

  2. chelsea from

    Oh my goodness, yes please!

  3. Marybeth

    Yum, this looks amazing! But I gotta know… what is the name of that nail polish!? Such a great color.

    • jeanine

      Ha – it’s the Ulta generic brand (Ulta Professional), the color is called Cabana Coral.

  4. I’ve never thought about putting bourbon with peanut butter, but now I’m super excited to do so!

  5. Gemma from

    Holy macaroni! This milkshake looks beyond scrumptious! I don’t mind how many calories it contains…I know I MUST try this recipe this weekend. 🙂


    PS: the pictures are sooo beautiful! *sigh*

  6. Your photos are damn amazing! LOVE! I also love this kick ass vegan recipe! YUMMMMM!

  7. Anne from

    Lovely milkshake!! Seems so healthy! And it looks absolutely stunning!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.