Chocolate Milkshake

updated post, orig pub: 4/26/09

This recipe is for a straight up, dessert-tasting, vegan Chocolate Milkshake. But I promise, this tall, frosty, creamy concoction is absolutely good for you.....

Chocolate Shake. Every time I make this shake I have to remind myself, while I'm sipping it, that it is not dessert. That it is packed with plants and zero refined sugar. It tastes that authentic to the 'real thing.' You can keep this a basic Chocolate Shake or you can finish the blending process by adding in some chocolate chunks or chips for a Double Chocolate Shake flavor and texture.

Here are the goods in this healthy vegan blend...

- Walnuts (almond or peanut butter, or another nut could be subbed!)
- Non-dairy milk
- Cacao powder, unsweetened
- Medjool Dates
- Bananas
- Sea salt

Bananas. The key to making sure your shake is super thick and rich is those frozen bananas. They will add body. You could use fresh bananas, but the texture will be just silky and creamy, rather than frosty.

Dates. The Medjool dates not only add sweetness and fiber, but they also add sticky sweet texture that helps to thicken up the texture of the shake.

Salt. I always add a pinch of salt to my chocolate shakes - and my chocolate chip cookies too! I love the sharp accent of salt that makes chocolate feel brighter and brings out all the sweetness even more.

Protein. If you are drinking this as a way to get extra protein into your diet, you could add a few spoonfuls of protein-rich hemp seeds. Or even a plant-based protein powder, but I'll be honest, I have moved away from adding those to my smoothies in recent years. I usually just toss in lots of 'add-in' superfoods like nuts and seeds and BLEND on high speed. But if you find it difficult to keep your nutrition in check with nutrients, protein, vitamins and even superfoods, the vegan protein powders are great.

Secret Ingredient. If you are long time reader of my blog, you probably know that I love one silly secret ingredient to my frosty shakes. Frozen Watermelon! It really creates an ice cream like texture to a blend. And YES it totally works with chocolate. If you want to add frozen watermelon to this smoothie, omit one half banana and sub with a few large cubes of frozen melon. Think that sounds crazy? Well then you HAVE to try it! I play around a lot with frozen melon in 365 Vegan Smoothies as well as recipes like this. And this.

Chocolate Milkshake

Kathy Patalsky

Published 06/26/2019

Chocolate Milkshake

This frosty chocolate shake is made using healthy, vegan ingredients, but tastes like a dessert treat!


  • 1 1/4 cups soy milk
  • 2 Medjool Dates, pitted
  • 2 1/2 frozen bananas
  • 1/3 cup raw walnuts (or another nut or nut butter)
  • 2-4 Tbsp cacao powder
  • pinch of pink salt
  • small handful of ice
  • optional: vegan chocolate chips or chunks to finish


  1. Add everything to a high speed blender and blend from low to high until smooth, creamy and frosty.
  2. If you want to make it a double chocolate shake, add a few chocolate chips or chunks for the last thirty seconds of blending to get a chocolate chip flavor. Garnish with chocolate if desired. Enjoy!
  3. Another tip: Try my frozen watermelon substitution for 1/2 a banana!

Yield: 1-2 servings

Prep Time: 00 hrs. 02 mins.

Cook time: 00 hrs. 03 mins.

Total time: 5 mins.


  • Calories: 405

Tags: chocolate,shake,vegan,milkshake,dessert,smoothie,food,blender,easy,dairy free,walnuts,breakfast,snack,beverage,

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And if it's fruit flavors you crave, check out my Rainbow-Colored Smoothies recipe post.

Original Post follows...

Your Chocolate Shake Craving: Satisfied.

Walking by NYC'S Sundaes and Cones ice cream shoppe in the East Village, a line out the door on the first ninety degree day of spring, my husband asked, "I wonder if they have soy flavors. That looks good." He gawked at a customer's frosty chocolate shake. I gave him a squint, "You know, I make a really good vegan double chocolate chip shake. Dark chocolate chips!" His eyes perked up. His hot day chocolate shake craving was about to be appeased.

Frosty. Cold. Classic. Vegan. Soy shake making can be tricky! You can't just blend soy cream and milk. Having made more than a few soy shake's in my lifetime, I have a few tips and tricks up my sleeve...

Tips and Tricks. First off, you can't simply dump all the ingredients in at once and blend. Shake blending with soy is a process. And if you don't have a professional malt milkshake blender, which I don't, you'll need to learn a few blender tricks. 1) Yes, you'll need to shake the blender a bit. And switch the blending off frequently, to mush down the soy cream into the bottom of the blender. 2) Adding ice cubes helps to keep the shake ice cold, amidst the high speed blending which can produce a bit of heated energy. Ice keeps it frosty cold! If you are really dedicated, make soy milk ice cubes. 3) Add enough milk to start. You'll need to make sure your blend starts off a bit more liquid-y than the end product. By adding most of the milk early on in the blending, you'll get a nice productive blend to occur and you can slowly add in more soy cream and ice to thicken the texture without melting the soy cream by over blending. 4) Fruit is your friend. Adding in a bit of frozen fruit will add texture and make for a healthier shake. Raspberries with chocolate, frozen banana with a peanut butter chocolate shake, blueberries or strawberries all make for a nice compliment to a cold creamy shake. 5) Adding in cocoa powder will up the chocolate flavor and antioxidants even more! Plus it creates a nice thickness to the shake.

Retro Taste. Without the Guilt. Soy cream and soy milk variations to the classic chocolate milkshake recipe make for a healthier vegan version. Call it a Milkless-shake. And by using dark chocolate from a high quality vegan chocolate bar instead of traditional milk or semi-sweet chocolate chips, you get more antioxidants and none of the milk fat. And using soy milk and soy cream instead of dairy milk, you will cut drastically down on fat and saturated fat. Plus you'll get all the protein, vitamins and soy isoflavones found in soy products.

Double Chocolate Chip Shake - ice cream version circa 2009
vegan, serves 2-3

1/2 pint chocolate ice cream, vegan
1 cup soy milk
1/4 tsp cinnamon
3 Tbsp dark chocolate chunks
1/2 cup ice
1 frozen banana
2 tsp peanut or almond butter
2 Tbsp cocoa
1/4 tsp sea salt
optional:1 tsp cayenne-Mexican Chocolate flavor!

To Make:
Blend + Serve!

Pour into a frosted shake glass and add a straw or long spoon.

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