Vegan Cookie Dough Milkshake with Nice Cream

There’s something magical about a treat that feels indulgent but still fits into your plant-based flow — and this vegan cookie dough milkshake does exactly that. It’s the kind of dessert you make when you want something fun, nostalgic, and a little extra… without breaking out a bunch of ingredients or turning on the oven.

I whipped this up using my homemade cookie dough and a quick batch of nice cream, and listen — it tastes like the milkshakes we begged for as kids, but made with simple, feel-good ingredients you probably already have. It’s thick, creamy, perfectly sweet, and honestly? It’s the kind of recipe you’ll want to keep in your back pocket for those evenings when you want a treat that loves your body back.

If you’ve been craving something comforting, playful, and plant-powered, this milkshake is definitely it. Let’s get into it.

Vegan cookie dough-

¾ cup raw cashews

2/3 cup gluten free rolled oats

1 scoop natural vegan vanilla protein powder of your choice (optional)

1/4 cup unsweetened almond milk

2 tablespoons pure maple syrup

3 tablespoons cashew butter

10 large pitted medjool dates

1/2 cup vegan chocolate chips

Nice Cream-

2 bananas, cut into chunks and frozen

1 tsp vanilla extract

1/2 tbsp maple syrup

1/2 cup unsweetened almond milk

1 tablespoon natural cashew butter

Add the cashews, oats, and protein powder to a food processor and process on high for 30 seconds.

Add in the maple syrup, cashew butter, and pitted dates then process again on high for 1 minute.

While processing, pour the almond milk into the food processor through the top opening. Scrape sides, if needed.

A dough consistency will begin to form and the dough will start to clump, but is smooth.

Transfer cookie dough to a bowl and fold in the chocolate chips. Set aside in the fridge.

Once cookie dough is made, roll into small balls.

In a blender or food processor combine the frozen banana, almond milk, protein powder(optional), Maple syrup, vanilla extract, and cashew butter. Blend until smooth.

Divide ice cream between 2 glasses.

Add in 2-3 cookie dough balls to each glass, and enjoy!

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