The freakshake train has arrived here at Public Spy for the Private Eye! I decided to create my own vegan spin on the hyped-up crazy shake trend by incorporating a coconut trifecta (coconut ice cream, coconut milk and coconut whipped cream) to showcase Cocomels' amazing Sea Salt Caramels. The toppings make the shake extra freaky and fun, but the melted caramel blended into the coconut ice cream really brings the flavor profile together.
Ingredients
1 bag Salted Cocomels Coconut Milk Caramels, unwrapped
1 pint vegan coconut ice cream (I used the incredible So Delicious Coconut Milk ice cream)
1/2 cup coconut milk (plus 2 tablespoons for the sauce)
1 cup ice
1 teaspoon salt
2 teaspoons vanilla extract
1 cup full fat coconut cream
2 tablespoons powdered sugar
unlimited freaky toppings
1 bag Salted Cocomels Coconut Milk Caramels, unwrapped
1 pint vegan coconut ice cream (I used the incredible So Delicious Coconut Milk ice cream)
1/2 cup coconut milk (plus 2 tablespoons for the sauce)
1 cup ice
1 teaspoon salt
2 teaspoons vanilla extract
1 cup full fat coconut cream
2 tablespoons powdered sugar
unlimited freaky toppings
Directions
Before starting this recipe, some preparation for the homemade coconut whipped cream is in order. A couple days in advance, pop a can of coconut cream in the fridge to chill, and a few hours before (or overnight), chill a mixing bowl in the freezer.
Once you're ready for action, create the caramel sauce by melting 1 bag of Cocomels in a microwaveable bowl, along with 2 tablespoons of coconut milk. I recommend heating the caramels in 15 second increments, stirring in between, until fully melted and incorporated. Then, place the bowl of melted caramel in the fridge for 10-15 minutes to cool.
Meanwhile, make the whipped cream by scooping out the solid portion of the chilled coconut cream from the can into your cold mixing bowl, and whip with a hand or standing mixer, gradually adding in the powdered sugar and 1 teaspoon of the vanilla. Mix until stiff peaks form in the cream. This can be placed in the fridge to stay cool for a few minutes.
As soon as you're ready to make the shake itself, blend about 3/4 of the chilled caramel sauce with the ice, coconut ice cream, remaining coconut milk, 1 teaspoon vanilla extract and salt until the swirly mixture reaches a nice, rich consistency. Pour into a mason jar or swanky glass of choice and top with a few substantial dollops of the whipped cream. Now for the best part: add your favorite toppings, and don't hold back! I used dark chocolate covered pretzels, caramel popcorn, ridged potato chips and crumbled speculoos cookies, but feel free to use your imagination. Finally, drizzle the remaining caramel sauce over the shake. Things might get messy, but that's kind of the point, isn't it? Just stick in a straw or spoon, put Rick James on repeat and enjoy your sugar high!
Before starting this recipe, some preparation for the homemade coconut whipped cream is in order. A couple days in advance, pop a can of coconut cream in the fridge to chill, and a few hours before (or overnight), chill a mixing bowl in the freezer.
Once you're ready for action, create the caramel sauce by melting 1 bag of Cocomels in a microwaveable bowl, along with 2 tablespoons of coconut milk. I recommend heating the caramels in 15 second increments, stirring in between, until fully melted and incorporated. Then, place the bowl of melted caramel in the fridge for 10-15 minutes to cool.
Meanwhile, make the whipped cream by scooping out the solid portion of the chilled coconut cream from the can into your cold mixing bowl, and whip with a hand or standing mixer, gradually adding in the powdered sugar and 1 teaspoon of the vanilla. Mix until stiff peaks form in the cream. This can be placed in the fridge to stay cool for a few minutes.
As soon as you're ready to make the shake itself, blend about 3/4 of the chilled caramel sauce with the ice, coconut ice cream, remaining coconut milk, 1 teaspoon vanilla extract and salt until the swirly mixture reaches a nice, rich consistency. Pour into a mason jar or swanky glass of choice and top with a few substantial dollops of the whipped cream. Now for the best part: add your favorite toppings, and don't hold back! I used dark chocolate covered pretzels, caramel popcorn, ridged potato chips and crumbled speculoos cookies, but feel free to use your imagination. Finally, drizzle the remaining caramel sauce over the shake. Things might get messy, but that's kind of the point, isn't it? Just stick in a straw or spoon, put Rick James on repeat and enjoy your sugar high!