Nondairy Milkshakes

With the right nondairy ice cream, deliciously creamy vegan milkshakes are easy to make. For the best results, the nondairy ice cream has to have the right consistency: It should be thick and creamy, without separating or becoming watery. I’ve tried every nondairy ice cream on the block, and I’ve found that the Tempt brand is great for making a long-lasting, thick shake. Don’t let the fact that it is made from hemp seeds dissuade you—it is creamy and has the mouthfeel you want in an ice cream. My other favorites are Good Karma and So Delicious, both of which make terrific milkshakes too. Each recipe makes 1 milkshake, enough to fill a 16-ounce glass

Vanilla Milkshake

1½ cups vanilla hemp milk ice cream (¾ pint)

1 cup ice cubes

¾ cup vanilla hemp milk

2 tablespoons agave nectar

Strawberry Milkshake

1 cup vanilla hemp milk ice cream (½ pint)

¾ cup ice cubes

¾ cup vanilla hemp milk

1 small container (about 8 ounces) fresh strawberries, stemmed

2 tablespoons agave nectar

Chocolate Milkshake

1½ cups chocolate fudge hemp milk ice cream (¾ pint)

1 cup ice cubes

¾ cup vanilla hemp milk

2 tablespoons agave nectar

For each milkshake, place all the ingredients in a blender and blend on low speed for 30 seconds, or until the ice is coarsely crushed. Stop and allow the ingredients to settle, then blend on high speed for another 30 seconds, or until the mixture is thick and creamy. Pour the milkshake into a tall glass and serve immediately, with a straw.

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