Peanut Butter Bourbon Milkshake

vegan peanut butter bourbon milkshake / loveandlemons.com

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 / loveandlemons.com

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 / loveandlemons.com vegan peanut butter bourbon milkshake / loveandlemons.com

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!

almondbreeze

vegan peanut butter bourbon milkshake

 
Author:
Serves: 2+ cups of ice cream
Ingredients
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:
Instructions
  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).
Notes
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 veganbaking.net

42 comments

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  1. Isadora from shelikesfood.com
    06.16.2014

    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 🙂

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

  3. Erika from thepancakeprincess.com
    06.16.2014

    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!! :))

  4. Kasey from turntablekitchen.com
    06.16.2014

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

    • jeanine
      06.16.2014

      yep, anytime Kasey!

  5. Sara from sabziblog.com
    06.16.2014

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

  6. Mo
    06.16.2014

    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
      06.16.2014

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

  7. Allison from cleanwellness.ca
    06.16.2014

    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. abigail from binksandthebadhousewife.com
    06.16.2014

    bourbon and peanut butter? Ummm yes please!

  9. Carrie from itsdroolworthy.com
    06.16.2014

    The main post photo is divine!

  10. Kathryn from londonbakes.com
    06.16.2014

    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

  11. 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

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

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

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.