Smoothies schmoothies—sometimes you need a shake. This milkshake is not disguising itself as health food, so don’t “eat one for breakfast, another for lunch, and eat a sensible dinner.” We recommend serving in a large glass with two straws—one for you and one for your sweetheart—just like they used to in malt shops.
What you Need:
8 vegan marshmallows
1 pint vegan vanilla ice cream
⅔ to 1 cup unsweetened almond milk
¼ cup toasted and salted pecan pieces, coarsely chopped
What you Do:
- Poke 2 marshmallows onto end of a metal skewer, and scorch over an open flame. Once aflame, blow out immediately. Repeat with remaining marshmallows. Set aside on a wax paper-lined plate.
- In a blender, combine ice cream and almond milk and blend until smooth, working quickly so ice cream doesn’t melt. For a thicker shake, add more ice cream, or for a thinner consistency, add more almond milk. Add pecans and all but 2 toasted marshmallows. Blend for just a few seconds to incorporate.
- Divide mixture among glasses. Cut reserved toasted marshmallows in half and place on top of each glass as garnish.
Heather Bell and Jenny Engel are sisters, authors of the newly released Vegan 101, and co-owners of Spork Foods—a Los Angeles-based gourmet vegan food company offering catering and cooking classes in West Hollywood.
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