Ingredients

The following ingredients have 1 Servings
  • 2 cups frozen cauliflower ((*see note))
  • 1.5-2 cups light canned coconut milk ((you can use lower fat non-dairy milks, but it won’t be as creamy))
  • 4 pitted medjool dates
  • 1 tsp vanilla extract
  • 1/4 cup cookie dough bits ((plus more for on top))
  • 2 tbsp vegan caramel sauce ((plus more for on top))

Instruction

  • Freeze a glass or jar for at least 1 hour. Remove from the freezer, and drizzle the inside with caramel sauce. Freeze again while you blend the milkshake.
  • In a high speed blender, combine the frozen cauliflower, dates, vanilla, and 1 cup coconut milk.
  • Blend on high until smooth, adding more coconut milk as needed but keeping it as thick as possible.
  • Add the cookie dough bits and pulse to briefly mix them in.
  • Pour into the caramel-decorated glass. Top with additional caramel sauce and cookie dough. Enjoy!