This recipe is a result of my friend Chad's late night hankering for blueberry pie shakes. Turns out I happened to have an amazing blueberry juice (Red Jacket Black & Blue Stomp) in the fridge, so I just threw a bunch of stuff together from there! With an added touch of speculoos cookie butter, cookie crumbs and white chocolate chips, these seemed to do the trick!
Ingredients
1 pint vegan vanilla ice cream (I used NadaMoo Vanilla...Ahhh)
1/2 cup non-dairy milk
1/2 cup blueberry juice (I used Red Jacket Black & Blue Stomp)
3/4 cup frozen blueberries
1/2 cup ice
1 teaspoon vanilla extract
natural vegan blue food coloring or spirulina powder (optional)
2 heaping tablespoons speculoos cookie butter (plus extra for rim)
1/8 cup vegan white chocolate chips (optional)
vegan whipped cream (optional)
speculoos cookie crumbs or graham crackers
1 pint vegan vanilla ice cream (I used NadaMoo Vanilla...Ahhh)
1/2 cup non-dairy milk
1/2 cup blueberry juice (I used Red Jacket Black & Blue Stomp)
3/4 cup frozen blueberries
1/2 cup ice
1 teaspoon vanilla extract
natural vegan blue food coloring or spirulina powder (optional)
2 heaping tablespoons speculoos cookie butter (plus extra for rim)
1/8 cup vegan white chocolate chips (optional)
vegan whipped cream (optional)
speculoos cookie crumbs or graham crackers
Directions
Blend together ice cream, milk, juice, blueberries, ice, vanilla, cookie butter and optional white chocolate chips and coloring until creamy and smooth. Spread a bit of extra cookie butter onto a microwaveable plate and heat for 20-30 seconds. Dip the rim of your glasses into the cookie butter, then roll in speculoos cookie or graham cracker crumbs until they stick to the cookie butter rim. This will act as the pie "crust". Now fill glasses with the shake mixture, optionally top with whipped cream and more speculoos cookie crumbs. You could also sprinkle on some crushed freeze dried blueberries and additional white chocolate chips if you're feeling extra fancy. Enjoy!
Blend together ice cream, milk, juice, blueberries, ice, vanilla, cookie butter and optional white chocolate chips and coloring until creamy and smooth. Spread a bit of extra cookie butter onto a microwaveable plate and heat for 20-30 seconds. Dip the rim of your glasses into the cookie butter, then roll in speculoos cookie or graham cracker crumbs until they stick to the cookie butter rim. This will act as the pie "crust". Now fill glasses with the shake mixture, optionally top with whipped cream and more speculoos cookie crumbs. You could also sprinkle on some crushed freeze dried blueberries and additional white chocolate chips if you're feeling extra fancy. Enjoy!