Look who has been embracing her inner photoshopper.
I knew all that Pinterest obsessing was going to rub off some day. 😉
Looks good though, right? And I’m not just talking about the photoshop skills (though I would like to give myself a nice pat on he back for that one) I’m talking about the Dairy-Free Cake Batter Milkshake. Can I get a “Holy Yum” over here?! 😉
I was recently contacted by Blue Diamond Almond Breeze and asked to develop a dairy-free recipe inspired by their line of almond milks. I do love me some good almond milk – challenge accepted. But what to make? It was during an intense hill interval treadmill workout that the idea for the cake batter milkshake popped in my mind. Am I the only one that starts to daydream about milkshakes on the treadmill? No?
The cake batter shake was also inspired by my long love for Cold Stone Creamery Cake Batter Milkshakes. I was OBSESSED with them back in the day. I would get one large milkshake (with extra sprinkles) every weekend ( this is why a within-walking -distance Cold Stone is never a good thing in college).
My goal was to recreate that fabulous milkshake with the Almond Breeze Almond Milk and a few other key ingredients I had on hand.
Dairy-Free Cake Batter Milkshake
- 1 cup Almond Breeze Almond Milk
- 3/4 cup dairy-free vanilla ice cream
- 2 tbsp yellow cake mix
- lots of sprinkles
What is that? 4 ingredients? Easy!
Place the almond milk, dairy-free ice cream, and yellow cake mix in a cup.
Get out the trusty hand blender and give it a whirl.
Mix in as many sprinkles as desired with a spoon (the more sprinkles, the better 😉 ). Serve with a straw.
If you love cake batter fresh from the bowl, then you will love this milkshake! Feel free to add as much or as little of almond milk as you’d like to get the desired consistency (I like mine on the thin side). You can also double or triple this recipe to feed a crowd if you choose. I enjoyed mine as a Friday post-lunch treat. 🙂
What’s your favorite milkshake order? Mine will forever be cake batter, but I do love a good vanilla or peanut butter cup shake as well. 😉
My lunch was full of color today.
It was a layered mix of yesterday’s leftover sweet and sour red cabbage, steam-in-a-bag rice and veggies, some tempeh and peppers I sauteed and seasoned, and fresh green onions.
It was good too. It had a very Asian inspired taste and feel to it thanks to the rice and veggies, which was nice.
Full disclosure: I was compensated by Blue Diamond Almond Breeze for the recipe development associated with this post.