Vegan Orange Creamsicle Milkshake

by Kris on March 5, 2012

Spring seems to have finally arrived here in North Texas! The days are getting longer, the sun is warm and the trees in my courtyard are cluttered with chirping birds. Over the weekend I decided to take advantage of the beautiful weather and wander around the Lakewood neighbourhood. I rarely make it over that way, so it was nice to explore. I found a great natural grocer where I was finally able to pick up some hard to find ingredients like agar agar and coconut flour.

When Greg and I got back home, our apartment felt a little stuffy so we opened up the front door to get some fresh air. As soon as I sat down our cat stormed in with bright eyes, bushy tail and a flailing bird in her mouth.  I won’t get into the screams, the concerned neighbours and the comedy of errors involving the removal of this living gift using an old bucket and a poster board.  Suffice it to say, I guess there are some downsides to Spring in our household.  

According to the internet one theory on why cats do this is that cats notice your lack of hunting skills and feel the need to show you how it’s done.  Greg says we should cook a whole chicken, show it to the cat, and explain to her that we humans already got the bird thing down.  Maybe that’s a recipe for another day.  

In the mean time  here’s a vegan orange creamsicle milkshake I made with the ingredients I picked up at the natural grocer we discovered.  The bright colour and nostalgic childhood flavour perfectly complements this beautiful emerging Springtime weather.

Vegan Orange Creamsicle Milkshake

  • ¾ Cup freshly squeezed orange juice
  • 1Tsp. orange zest
  • 1 Tbsp. coconut oil
  • 1 cup light coconut milk
  • 1 ripe frozen banana
  • 1 Tsp. pure vanilla extract
  • 1 Tsp. natural orange extract
  • 1 Tbsp. agave
  • ice cubes
  • soy whip to top (optional)

Combine orange juice, orange zest, coconut oil, coconut milk, banana, vanilla extract, orange extract, agave and ice in a blender and pulse until smooth

Top with soy based whip cream

Serves 3-4

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