The Dairy Free Blueberry Milkshake is a thick soda shoppe worthy frozen treat. Ready in under 10 minutes this vegan milkshake recipe is perfect for birthday parties, or movie night. Have allergies? No problem this recipe is free from gluten, dairy, and the top 9 allergens.
Jump to:
- The Quick Lowdown:
- Why We Like This Dairy Free Blueberry Milkshake Recipe
- Ingredients
- The Ingredient Low Down
- Tip
- Tip
- Tip
- How to Make a Blueberry Milkshake
- How to Make A Milkshake Tips
- Tip 1
- Tip 2
- Tip 3
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- Substitutions, Variations, & Adaptations
- Top Tip
- Equipment
- Safety Tip
- Storage and Reheating Instructions
- FAQ
- Other Recipes You May Enjoy
- 📖 Recipe
- Have You Made Our Vegan Blueberry Milkshake? Please Leave a Comment Below.
- Rate our Recipe.
- We Love To Hear From You!
- Food Safety
- Allergy Resources
- 💬 Comments
The Quick Lowdown:
Flavour: Bursting with blueberry flavour, sweet but not sickly. If using coconut milk a hint of coconut in the undertones.
Speed: In under 10 minutes (plus syrup making time) you will have it made in less time than picking one up from the drive thru.
Difficulty: Beginner. It is a fast and easy Dairy free blueberry milkshake recipe.
Why We Like This Dairy Free Blueberry Milkshake Recipe
This vegan blueberry milkshake also known as the "Grimace Shake" is a blueberry frozen treat perfect for summer.
It has real blueberry flavouring instead of an artificial fast food flavour. This recipe is a super fast and fun one to make for the kids.
Our kids were so excited to try the blueberry "Grimace" shake all their friends talked about. We couldn't wait to share this recipe.
Ingredients
Shake:
- Vanilla Plant based "ice cream", dairy free
- Unsweetened Original Plant Based Milk,
- Blueberry syrup, see strawberry syrup recipe but make with blueberries
- Fresh Blueberries
Garnish:
- Fresh Blueberries
- Whipped Dairy Free Cream
See recipe card for quantities.
The Ingredient Low Down
**Coconut in Canada is not classified as a tree nut, always check if it is safe for you with your medical team.
Vanilla Plant Based "Ice Cream", dairy free
A basic vanilla flavoured dairy free ice cream or frozen dessert is what is used in this plant based blueberry milkshake recipe. In Canada ice cream can only be classified as ice cream with a certain percentage of milk fat, so technically plant based ice cream is called frozen dessert in Canada.
Brand Ideas to check out:
NadaMoo (contains Coconut) one flavour contains soy, some contain tree nuts
Cado - they also make peanut flavour, gluten products
SoDelicious (contains pea protein) they also make soy, tree nut products and more, see their allergen statement
Gluten Free - Make sure if using an oat based product that it uses certified gluten free oats, otherwise it is not safe for those with coeliac's disease.
Tip
You can make your own ice cream if you prefer. We have a great recipe for
Dairy Free Coconut Blueberry Ice Cream that would work well in this recipe.
Unsweetened Original Plant Based Milk
You can use commercially made or homemade plant based milk. You do not need a lot so go with what is best for your budget. Chill this well before use to help get the thickest shake!
We like to use Coconut milk, rice milk or gluten free oat milk from a tetra pack. We don't often buy the cartons as they are not shelf stable before being opened like some of the tetra packs are. With 4 kids we need the fridge space and to go to the store as infrequently as possible.
Brands Ideas to check out:
Chobani - Oat (possible shared dairy lines)
Silk Brand (shared lines tree nuts, soy, some are not GF)
Planet Oat (Tree nut and peanuts in facility)
SoDelicious (contains Coconut, see their allergen info)
Gluten Free - Make sure if using an oat based product that it uses certified gluten free oats, otherwise it is not safe for those with coeliac's disease.
Top 9 Free - Be sure to get one that is not made from tree nuts, soy, dairy, and the other top 9 allergens.
Tip
If you decide to use vanilla instead of unsweetened original it will work. The nutrition information will vary substantially though.
Blueberry Syrup
We make our fruit syrups on our own as they are easy to make and last for a bit in the fridge. You can use a commercially fruit syrup that is safe for your allergies.
See this Strawberry Syrup Recipe but make it with blueberries instead!
Fresh Blueberries
These are used to garnish the milkshake. If you want to use frozen blueberries to make the syrup and milkshake, you can. If using fresh for the syrup make sure to factor in needing that amount as well.
Whipped Dairy Free Cream
We tend to opt for a product ready made in a can. There are a few on the market but do check them out well as they can be made on shared lines or facilities.
Brand Ideas to check out:
Gay Lea Coconut Whip - USA
Gay Lea Coconut Whip - Canada
Reddi-whip Coconut milk (GF) Non-Dairy (also makes almond)
Gluten Free - Make sure if using an oat based product that it uses certified gluten free oats, otherwise it is not safe for those with coeliac's disease.
You can also whip your own from a plant based Country Crock Whipping Liquid (contains coconut), if it is safe for you. This product doesn't have peanut or tree nut (other than coconut) information available online.
Tip
You can also make homemade whipped coconut cream with the solids from a well chilled can of coconut milk or coconut cream, powdered sugar, and vanilla extract.
How to Make a Blueberry Milkshake
Step 1
Scoop the dairy free into a blender cup.
Step 2
Pour a tiny bit of dairy free milk and the full amount of blueberry syrup and fresh or frozen blueberries in the blender cup.
Step 3
Blend on low for 3-5 seconds, or until just combined. The milkshake should be creamy and purple throughout.
Step 4
Decant into milkshake cups.
Step 5
Garnish as desired. Serve immediately.
How to Make A Milkshake Tips
Tip 1
Don't add all the milk right away. The more milk added the runnier the milkshake will be and it will melt a lot quicker.
Tip 2
You will be able to see the blue colour rise on the sides of the blender when it is the same colour throughout the blueberry milkshake will be ready and properly mixed.
Tip 3
If using a tall soda shoppe milkshake glass this recipe makes enough for one cup with whipped topping garnish. It will make 2 smaller milkshakes.
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Substitutions, Variations, & Adaptations
- Coconut Free - To make it coconut free use avocado, or gluten free oat based frozen dessert (ice cream). Switch out the plant based milk for gluten free oat milk or rice milk. Watch out for shared lines with peanuts, tree nuts, soy, and dairy.
- Other Fruits - You can swap out blueberries for any fruit that is your favourite. Mango, Pineapple, Strawberry, Raspberry, Peach, whatever takes your fancy. See the picture below of a raspberry milkshake.
- Gluten Free - Make sure if using an oat based product that it uses certified gluten free oats, otherwise it is not safe for those with coeliac's disease.
- Smoothie - Switch out the dairy free ice cream for dairy free yoghurt and frozen bananas. Add in a handful of blueberries and a touch of maple syrup.
- Protein Boost - You can add a scoop or your favourite vanilla soy free, dairy free, nut free, fish and shellfish free protein powder. Some brands, like Naked Pea Protein Powder , are made from pea protein or alternative proteins.
Top Tip
The colder the dairy free ice cream (or frozen dessert product) the thicker the milkshake will be. Letting it soften a bit before scooping will result in a much thinner milkshake, especially when adding a splash of dairy free milk. The heat of the blender coupled with a tiny bit of plant based milk will melt the ice cream and give it the thick milkshake like texture.
Equipment
- High Speed Blender
- Cup(s)
- Measuring Cups and Spoons
- Ice Cream Scoop - not shared with allergens
The High Speed Blender is the most important piece of equipment you will need to make an amazing dairy free blueberry milkshake. We use a Ninja blender with individual cups that are perfect for this recipe. Our blender has a vacuum function for some applications. It is only used on allergy friendly food and never with allergens as some bits would be too tough to clean and could pose a cross contact risk.
Can You use an immersion blender to make a milkshake?
Most milkshake counters and restaurants use an immersion style blender in their kitchens. Some home immersion blenders have special cups that can be used to make this recipe with an immersion blender. Only use the special cups designed for use with an immersion blender.
Safety Tip
Do not overfill the special immersion blender cups or the milkshake can spill out making it slippery. Only use an immersion blender when the mixing end is completely immersed in the food to be blended. The tips are incredibly dangerous and can cause injury if not handled properly. Follow all the instructions that come with the immersion blender.
Ice cream scoops should be used only on allergy friendly frozen desserts and not on foods containing allergens.
Storage and Reheating Instructions
Storage
This blueberry milkshake recipe does not store well. We do not recommend storing the plant based milkshake in the fridge. It is best consumed freshly made.
Freezer
If not eaten immediately the dairy free blueberry milkshake can be put in the freezer but will need to thaw and soften before eating. Vegan milkshakes can get freezer burnt easily in the freezer so we recommend only keeping it in the freezer overnight at the most.
You can use the freezer for 30 mins to stiffen a vegan milkshake a bit;
FAQ
There are two sides to milkshakes being thick. One is from added gums and the other is how cold the ice cream is when making the milkshake. We don't like to add as many ingredients to our homemade milkshakes, personally. There are already gums in the commercial vegan ice cream we use.
To thicken the milkshake with cold - add a bit more ice cream that is more solidly frozen. Plant based ice cream will melt quicker than dairy based. To help your milkshake be more frozen you can also pop it in the freezer for up to 30 minutes to re-firm the ice cream in it that will refreeze and make the milkshake thicker.
Lastly, only add as much milk as needed to loosen the ice cream up a bit. The heat of the blender will do most of the work. Too much milk added before blending will make for a runny milkshake. Adding more ice cream will fix thisa
You can make a milkshake without animal milk by switching the dairy for plant based ice cream and plant based milk. The best options for a creamy milkshake without dairy are: coconut milk and gluten free oat milk. Some vegan ice creams are made from avocado and they work well as well.
The creaminess comes from the fat content in milk so choose a milk replacement that mimics this. Oat and coconut milks have the best creamy taste when compared to dairy milk and cream. There are even oat based barista creams in select supermarkets.If you have a wheat allergy, have coeliac's disease, or are gluten free make sure to get gluten free oat milk products.
📖 Recipe
Equipment
- Blender
- Serving Cups
- Measuring Cups & Spoons
- Ice Cream Scoop
Ingredients
Shake
- ½- ⅓ Pint of Vanilla Flavoured Plant Based "ice cream" dairy free (see notes)
- 3 Tablespoons Unsweetened Original Plant Based Milk chilled & dairy free (see notes)
- ¼ Cup Blueberry syrup see strawberry syrup recipe but make with blueberries
- 2 Tablespoons Fresh Blueberries or frozen thawed
Garnish:
- Fresh Blueberries
- Dairy Free Cream, whipped plant based
Instructions
- Scoop the dairy free plant based ice cream into a blender cup.½- ⅓ Pint of Vanilla Flavoured Plant Based "ice cream"
- Pour in the dairy free plant based milk and blueberry syrup and fresh or frozen blueberries in the blender cup.3 Tablespoons Unsweetened Original Plant Based Milk, ¼ Cup Blueberry syrup, 2 Tablespoons Fresh Blueberries
- Blend on low for 3-5 seconds, or until just combined. The milkshake should be creamy and purple throughout and all the blueberries broken up.
- Decant into milkshake cups and garnish as desired.Fresh Blueberries, Dairy Free Cream, whipped plant based
- Serve immediately.
Notes
Allergy Note 1
Always check that each ingredient is safe for you. Reading all the ingredients and labelling as well as checking with the manufacturer should always be done before buying any product. Each person's allergies are different and only you and your medical team can determine what is best for you. Checking with the manufacturer is best practice to see if shared lines, or facilities are used when making any of the suggested products. Just because a product is right for us does not mean it is safe for anyone else. You must do your own research on each product.
Allergy Note 2
If making this recipe for anyone with an allergy always check with them for suitable products and ingredients. Each person knows their allergies best and can advise on what is safe for them to eat. Keep in mind that if making for another person they may not be able to eat it with shared prep surfaces, cooking equipment, and kitchens or other safety reasons.
Allergy Note 3
This is not medical advice. Always discuss your allergies, nutrition, and suitable products and recipes with your medical team before using.
Nutrition
Nutritional Disclaimer
"The Allergen Free Kitchen" is not a registered dietician or nutritionist, does not replace a registered dietician or nutritionist and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend you consult with your medical team to find a registered dietician or nutritionist and for you to calculate the nutritional information. Calories and nutritional values can vary vastly depending on which brands were used and any substitutions used.
Have You Made Our Vegan Blueberry Milkshake? Please Leave a Comment Below.
Rate our Recipe.
We Love To Hear From You!
Food Safety
- Contact the manufacturer of products, regarding cross contact and ingredients, to ensure they are safe for you
- Always check ingredients for allergens
- Do not use the same utensils or equipment on allergen free food, that previously touched allergens
- Don't leave food sitting out at room temperature for extended periods
- Any Brands we list are a place to start looking. They are not a comprehensive list nor are they in any way being recommended as safe. They all need to be properly researched and vetted by each person using them.
Allergy Resources
If you are struggling with allergies or which foods are safe for you we encourage you to contact your medical team to help determine what is best for you.
For additional resources please check out the following allergy education and advocacy pages:
In the United States:
- Food Allergy & Anaphylaxis Connection Team (FAACT) - Home Page
- Food Allergy Research & Education (FARE) - Home Page
- U.S Food & Drug Administration (FDA) - Food Allergies - Home Page
- Recalls, Reporting and Alerts on Food - in The United States of America
- Food Safety and Inspection Service, USDA - Recalls
- US Food & Drug Administration, FDA - Recalls
- Celiac Disease Foundation - Home Page
- National Celiac Association (NCA) - Home Page
- Beyond Celiac - Home Page
- Celiac.com - Home Page
In Canada
- Food Allergy Canada - Home Page
- Celiac Canada - Home Page
- The Government of Canada - Health Site- Food Allergies
- The Government of Canada - Food Allergen Labelling, the List of Ingredients and Allergens on Food Labels, and Allergens and Gluten Sources Labelling
Recalls, Reporting and Alerts on Food - in Canada
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