If your milkshake memories involve generous scoops of ice cream and loads of dairy milk, times have changed! Our modern spin blends up non-dairy ice cream with almond milk and banana, plus fresh grapes to add a gorgeous purple hue. For a little extra nutrition, we add a scoop of protein powder, too.
Yield: 2 servings
Active Time: 10 minutes
Total Time: 15 minutes
For the purple syrup:
1 ½ cup of dark purple grapes
½ cup water
1 tablespoon honey
For the milkshake:
2 cups non-dairy ice cream
½ cup almond milk
3 tablespoons purple syrup
1 scoop Nutiva Organic Vanilla Hemp Protein Powder
2 scoops non-dairy ice cream, for topping
Make the syrup:
Add all ingredients to a small saucepan and bring to a boil; simmer 15 minutes. (Be sure to keep an eye on it so the liquid doesn’t evaporate). Let cool, then strain through a sieve, pressing grapes with the back of a spoon to extract extra juice.
Make the milkshake:
Add banana, ice cream, almond milk, 3 tablespoons purple syrup, and protein powder to a blender; blend until smooth. Divide between two glasses and top each milkshake with a scoop of ice cream before serving.
Recipe credit: Angela Gaines
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