This chocolate chip cookie milkshake is made with maple pecan gluten-free cookies, coconut milk and cashew butter for a creamy cookie dough tasting treat!
1tablespoonsmini dark chocolate chipsplus a little more for garnish (alternatively, you can use cacao nibs)
Instructions
Stir coconut milk from the can well to mix the solid cream part and the water together. Pour into an ice cube tray and freeze until solid. (*see note)
Combine coconut milk ice cubes, ice cream, 2 cookies, cashew butter and vanilla in a blender. Blend for 10-15 seconds until combined.
Add the chocolate chips and blend again for 1-2 seconds just to incorporate.
Pour the milkshake into 2 serving glasses.
Crumble the remaining cookie on top and garnish with a few extra mini chocolate chips.
Notes
You can skip this ice cube step if you're in a hurry and just use the coconut milk unfrozen but you will want to add a few ice cubes to the blender then for that cold/icy milkshake consistency.