Well, between all the crazy Starbucks Unicorn mania all over social media, my large abundance of lemons and it getting really warm out here in Texas, I’ve really been in the mood for something cold, sweet and frosty. But, it’s not as exciting to look at as a Unicorn drink…sorrrry. But aside from that, I guarantee you will love this Vegan Lemonade Milkshake. It is so creamy, thick, bursting with lemon flavor and just sweet enough. It is absolutely delicious and feels like guilt, but without all that crazy amount of sugar.
Dare I say I enjoyed it more than even a chocolate milkshake?! Seriously, it has an almost cream cheese like flavor thanks to an unexpected ingredient…vanilla yogurt. The flavor of this milkshake just screams spring and is so unbelievably refreshing, I wanted to drink 2 back to back.
Did I mention it’s crazy easy to make and only 4 ingredients? Yup, you only need a few easy to find ingredients to make this:
- Fresh lemons
- Dairy-free “lite” coconut milk
- Dairy-free vanilla yogurt
- Maple syrup
You see that glass in the back half empty? Yup. That is because my daughter and I just couldn’t help ourselves and besides, it really is realistic to photograph it this way because it’s soooo good.
Even though you only need 4 ingredients for this, you will need 1 day in advance to make this, so plan today if you want it for tomorrow! You will need to freeze the freshly squeezed lemon juice and just HALF the can of “lite” coconut milk overnight so they become the ice for the milkshake. Otherwise it will be just too much liquid and not icy like a milkshake.
This is a much better option than just adding ice to the milkshake, because then the flavor gets really diluted and won’t taste like a milkshake! So, don’t try to get all impatient and skip that step!
Enjoy the video to get the full experience!
- One 13.5 oz can "lite" coconut milk you will ONLY be freezing half of the can
- 1/2 cup 120g lemon juice
- 2 tablespoons 30g vanilla dairy-free yogurt (I used Silk brand Soy because it has real vanilla beans in it and was so good)
- 1/4 cup 80g pure maple syrup
Note: If you cannot find vanilla yogurt, add 1/4 teaspoon vanilla extract to the shake. Also, I find 1/4 cup syrup to be just enough to cut the acidity of the lemon juice and still keep it lightly sweet. Feel free to add more if a sweeter taste is desired. Remember, there is 1/2 cup of lemon juice, so the sweetness is needed.
Note 2: The reason for "lite coconut milk" is because it is creamy and has some fat in it and does NOT leave a coconut taste like full fat coconut milk. Other milks will be too thin and make it less creamy like a milkshake and affect the flavor.
- Add just half of the can of coconut milk and the lemon juice to ice cube trays and freeze until solid or overnight.
- Add the ice cubes, remaining half can of the coconut milk, yogurt and maple syrup and blend just until frothy, being careful not to overprocess it into a complete liquid. It should be frothy and icy like a traditional milkshake. Taste and add anymore sweetener if a sweeter taste is desired. If you want it icier, add a bit of ice, being careful not to add too much to dilute the flavor.
If you make this recipe, please do not repost it in full on your site, please link to me instead giving proper credit. I work very hard to create my recipes and share them for free, so please be respectful and link properly. If you are inspired by this recipe, again, please give proper credit and do not simply post it on your site and ask before reprinting any of my recipes.