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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Rate this recipe (after making it):  

  1. I am all about milkshakes and ice cream this time of year. This looks like a wonderful little snack on a hot summer day.

  2. We love milkshakes and getting creative with them. Love everything about these!

  3. Mmmmm Mmmm!!!!!!! This is just about the most delicious milkshake I can have after a day in the hot sun! Loveeee the cashew based ice cream loaded with peanut butter and bourbon! <3

  4. Kathryn from

    It’s cold + grey + rainy here but I’m not going to let that stop me indulging in a milkshake (or two!) especially when it involves peanut butter <3

  5. Carrie from

    The main post photo is divine!

  6. abigail from

    bourbon and peanut butter? Ummm yes please!

  7. Allison from

    This milkshake looks way too delicious! I love this recipe! Perfect for muggy summer days. PB and chocolate are the best combo on the planet!

  8. Mo

    This looks delicious! I’ve been meaning to ask, where did you find those adorable little glass bottles you keep the milk in? I would love to add something similar to my kitchen.

    • jeanine

      I got them on amazon – I just added a link to them at the bottom of the post (just below the recipe).

  9. Sara from

    I think I know what I’m making for my boyfriend’s birthday! p.s. love your manicure.

  10. Kasey from

    It’s not so hot in SF. Can I come visit and drink bourbon peanut butter milkshakes with you?? 🙂

    • jeanine

      yep, anytime Kasey!

  11. Erika from

    Oh my goodness amen to the hot in Texas part! Thanks for this inspiration–I now want the rest of my summer afternoons to consist of long sweaty walks + frozen treats at the end. What a perfect combination! (And thank you for the non-alcoholic tip–after sweating out half my body heat in this weather, I don’t need to imbibe any more dehydrators!! :))

  12. Ohh I love this! You had me at “bourbon”. Making this with Woodford ASAP! 🙂 (Stunning pics as always!!)

  13. Isadora from

    I live in southern Arizona and it is definitely full on summer here too! I’ve been wanting to experiment with making vegan ice cream and this looks so good and so much like regular ice cream. I also love the addition of the bourbon and peanut butter, genius! Beautiful photos, as usual 🙂

  14. Anne from

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

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

  16. 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*

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

  18. 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.

  19. chelsea from

    Oh my goodness, yes please!

  20. 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.

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.