Add the shake ingredients to a blender and blitz for 5-10 seconds until combined.
400 g dairy free ice cream, 6 cookies, 600 ml dairy free milk, 1 tsp vanilla extract
Pour into two serving glasses and top with spray cream. Add one crumbled cookie and one whole cookie per shake.
vegan spray cream, 4 cookies
Enjoy!
Vegan / Dairy Free / Egg Free / Nut Free
*If you eat soy, you can’t beat Swedish Glace Vanilla for it’s similarity to dairy vanilla ice cream. There are plenty of other options out there however if you are avoiding soy.
**There’s a lot of hoo-ha as to whether Oreos are vegan or not. My local supermarket sells imitation Oreos in the ‘free from’ section so this is what I use to be on the safe side.
***If you prefer a thicker shake, reduce your milk down to 450ml.
Recipe inspired by: Sydney, Australia
Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use. Nutritional values are estimated and exclude any optional extras.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.
Calories: 677kcal | Carbohydrates: 94g | Protein: 7g | Fat: 30g | Saturated Fat: 15g | Sodium: 652mg | Fiber: 2g | Sugar: 54g | Net Carbohydrates: 92g