Vegan Grimace Shake

INGREDIENTS

• 1 pint vegan vanilla ice cream
• 1/2 - 1 cup plant milk
• 1/4 cup frozen blueberries

SCRATCH VEGAN VANILLA ICE CREAM

• 2 cans Full Fat Coconut Milk (chilled 24 hours)
• 1/2 - 2/3 cup agave
• 1 Tbsp vanilla extract

INSTRUCTIONS

1. If making a shake with store-bought ice cream, simply blend the ice cream, plant milk and blueberries until smooth. Add more milk for a thinner milkshake, I ended up using 1 cup worth. Serve immediately with vegan whip cream if possible!

SCRATCH ICE CREAM

1. Chill the Coconut Milk in the fridge at least overnight, but ideally 24 hours.
2. Chill a bowl and the beaters of a hand mixer in the freezer for 10 minutes. While that's happening, whisk together the agave, and vanilla extract.
3. Add the chilled coconut milk to the bowl, making sure to not add any of the water at the bottom of the can. Whip the coconut milk with a hand mixer. It will be tough but give it time, eventually it'll break down and start to cream. If not, you can add 1 Tbsp of the coconut water from the can to loosen it up.
4. Scrape down the bowl as needed, and after about 5 minutes of whipping, the coconut milk should have stiff peaks and resemble thick whipped cream. If you have little morsels of coconut milk chunks, you can add 1 Tbsp of the coconut water to break it up, but we'll be mixing this again after freezing too.
5. Then add in about 1/3 of the agave mixture and blend it, scraping down the bowl as needed. Once it's mixed, add another 1/3 and repeat until all of the agave mixture is incorporated. Once it's combined stop to prevent over mixing.
6. Add the mixture to a metal container like a bread pan, I used some glass Tupperware and that worked out well too, but just make sure your's is freezer friendly if you do! Freeze overnight.
7. The next day, your ice cream will be ready for use in a milkshake!