Oh My God Delicious gluten-free/df Milkshake (screw Smoothies)

[Pyro]

I went to Whole Foods today and had the cafe section in the back blend up fresh, in season, local, organic strawberries, vanilla purely decadent coconut ice cream, and vanilla Pacific soy (can probably use almond or rice).

It was heaven. TOTALLY DECLICIOUS. Thick, full of flavor, smooth, refreshing, and totally convincing. The thick viscosity of a decent milkshake has been the most missed thing since I've gone on my gluten-free/df/cornf/peanutf quest. Well, no more.

The texture is a little more old style IMO. More "real" with a little thicker parts and a little thinner part where it's melted down a little more. Unlike fast food shakes which are usually (strangely) homogenous all the way through.

I really really loved it and am in even further debt to Shay now who recommended to use coconut milk ice cream. I've used soy ice cream in the past and the texture wasn't correct at all and the frostiness didn't hold at all.

[Sweetfudge]

mmm, this sounds delicious!

[ShayFL]

So glad to be of service. I bet for those that can eat chocolate....adding choco syrup to it with some type of milk would be ubber yummy too.

[crunchy-mama]

So glad to be of service. I bet for those that can eat chocolate....adding choco syrup to it with some type of milk would be ubber yummy too.

oh, that sounds wonderful. Now I have been meaning to make some coconut icecream after finding a new recipe(the last time I tried it wasn't so good). I will just have to get on that, that makes me think though of what I will do for my smoothie this morning- almond milk and strawberries!

[ShayFL]

Turtle Mountain So Delicious makes the coconut ice cream for you.

[crunchy-mama]

Well, no stores around here carry that! I can find the SOO Delicious Soy that isn't too bad, but would prefer to not have soy.

[Pyro]

Next up is the chocolate whenever I want a milkshake again. I'll use the chocolate flavor, and probably keep the vanilla soy milk. I'll probably toss in a couple of those tropical brand semisweet chocolate chips (which I got for half off!!) too.

To the lady above who can't find the coconut ice cream: I'm sooo sorry for you and I feel your pain! The town I used to live in was in the dark ages too when it came to stuff like that. Try to see if you can find a health food store who will order a few pints for you. But then again count yourself kind of lucky because my one milkshake was $12!! It's kind of not wallet friendly.

[ShayFL]

12!!! That is crazy man. I pay 3.49 a pint plus 7% tax. I would use frozen strawberries at home (organic) which I can get for around 6 bucks a bag. I could get a good 3 shakes out of that 10.00 investment.

Now with the coconut flavor....add some fresh pineapple and a splash of rum......and you got a delicious pina colada!!

[Fiddle-Faddle]

I wonder if you could make a cheaper, almost-as-good version by using canned coconut milk, ice cubes, and sugar instead of the coconut milk ice cream?

I'd bet the ice cream is made from canned coconut milk, not fresh, anyway.

[ShayFL]

Fiddle Faddle....I have tried a dozen times to make it with canned coconut milk. Even tried using the same ingredients (gums) they use. I just couldnt get that "creaminess". It was always too "icey".

[Pyro]

Well let's see. The ice cream was $5 a pint, I THINK. Maybe it was $4. The strawberries were $3.50 (and I had a bunch left over so maybe more like $.50?), and the soy milk was $2 with a lot leftover so maybe more like $.75.

So at most $7 with tax. Still I don't usually use soy milk or often indulge in 5 star quality strawberries like that so it was a bit much.

I think it made around 32 ounces if the cup I was using was 16 oz (Yes I used the whole pint. It was so damn good and I had a long drive anyway). Still it was damn worth it. I wouldn't try making my own because you would sacrifice quality and time for just $3 or so dollars. Even then you would have all kinds of ingredients to gather if you didn't have them already.

[Fiddle-Faddle]

Fiddle Faddle....I have tried a dozen times to make it with canned coconut milk. Even tried using the same ingredients (gums) they use. I just couldnt get that "creaminess". It was always too "icey".

Oh, I see what you mean.

What if you skip the ice cubes altogether, and put the coconut milk in the freezer for 30 minutes (but not more)? Coconut milk is very thick and creamy, especially the full-fat version (yum yum).

[Juliebove]

I make those for daughter all the time. Either with sorbet or Coconut Bliss, strawberries, rice milk and sometimes a bit of honey. Or I have left out the strawberries and used vanilla Coconut Bliss and dairy free chocolate or caramel sauce or both.

[Pyro]

That's why we need to share Julie! Even if it seems obvious. Personally I spent months and months looking for a milkshake fix. I looked everywhere online and the only recipes I could find were for smoothies which don't have the same consistency (sometimes even horrible). The only thing I found claiming to be a gluten-free/df milkshake had a video and the result looks terrible. It happens to be the first google result too.

Open Original Shared Link

Sorry, but that looks terrible to me.

[ang1e0251]

Hey, please share! I also would like a great home made recipe for coconut milk ice cream. I'm pretty isolated here & on a tight budget. Try your recipe and report back!

[ShayFL]

This one looks easy enough:

Open Original Shared Link

Coconut creme brulee....yum!!

Open Original Shared Link

I would replace the cream with "coconut cream".

[Pyro]

They sell this at the Asian supermarket I go to in the frozen section:

http://www.roadfood.com/photos/9688.webp

It's in a little aluminum pan and is called coconut custard cake, but it's a creme brulee style. Completely safe and pretty good. Can't actually say how good it was though because I tried it frozen then let it sit out to be licked by cats. It was pretty decent frozen definitely weird after it sit out (don't worry, there was a lot that wasn't licked. I'm no crazy cat guy.)