A healthy Caramel Cookie Dough Milkshake made without ice cream or bananas. The cold creamy secret to this blender treat–frozen cauliflower! But you won’t even taste it…
This is not your typical smoothie.
For starters it’s a milkshake. And no I did not just slap that label on for no reason. There is a certain level of decadence that garners that title, and this beverage has it.
It is also just barely fruity–no bananas in this blend. There are a few dates blended in for dessert-like sweetness and more in the caramel, but that’s the only fruit component. Well and coconut if that counts and if you take my advice on the nondairy milk choice.
But the bulk of this smoothie is veggie. And that veggie is frozen cauliflower. And no it doesn’t taste funky or healthy or like salad or anything, I promise. It tastes like a milkshake–frosty and ice cream-like with a lucious texture and sweet vanilla taste. The sort of treat you will want to slurp up every last sip of. Every last drop of cold creamy cauliflower in disguise!
I tried out this fun cauli-trick on these smoothies, but in that recipe the frozen cauliflower was just a sneaky sidekick to frozen bananas. And hiding under chocolate, which we know can hide almost anything. For this recipe I wanted to make the frozen cauliflower the main ingredient to truly test its beverage-base ability. Spoiler alert: it passed!!
All this delicious talk and we haven’t even gotten to the Caramel Cookie Dough Milkshake mix-ins yet…
Caramel. Added equally for looks and flavor, the drizzled component of this milkshake is my homemade date caramel sauce. We already know that it drizzles quite deliciously (see video), but if you decorate the inner walls of a pre-frozen glass with the stuff it also hardens just enough to stay put in whatever artistic design you create. So freeze your soon-to-be milkshake jar, caramel doodle, refreeze while you blend the shake, and then pour it in to create a beautiful caramel-streaked contrast look. And a little extra drizzled on top isn’t a bad idea either.
Cookie dough. I am far from done with these cookie dough bits. In fact, I am just getting started with the delicious things to do with them. Today they are taking this milkshake from yummy sip to borderline-blizzard. You will need a spoon. You will have a shake-soaked sweet soggy cookie dough feast at the bottom of the glass when you are done drinking (my favorite part!) And you will add them liberally because nothing’s worse than a milkshake that’s stingy on the mix-ins. Okay maybe a few things are worse, but you know what I mean.
And again, a few extra on top is probably a good way to go. Just so you don’t forget what kind of milkshake it is under there.
Oh and that nondairy milk rec I mentioned…I’ll keep it short and sweet: coconut milk. Unless you hate coconuts, then I’ll let it slide. Maybe go with cashew in that case, or homemade almond. Something especially lush, ya know? If you even think about using water I will cry.
I personally used light canned coconut and it I was marvelous. We are drinking our vegetables here, so I say treat yourself to a lil extra creamayyyy coconut texture.
Call it a smoothie. Call it a milkshake. Call it a salad if you can pull that off. But this funky frozen thing just one-upped green
smoothie nicecream on my list of Most Delicious Ways to Consume Vegetables so I think you need to try it. My freezer will be fully stocked up on frozen cauliflower for the foreseeable future. I already cleared a dedicated shelf. Because it is the most super spectacular multi-tasking veggie. Ever.
A healthy cookie dough milkshake made without ice cream or bananas. The cold creamy secret to this blender treat–frozen cauliflower! But you won’t even taste it…
- 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))
- 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!
*The cauliflower should be cooked not raw. I used store-bought frozen cauliflower, so it has been blanched before freezing. If you are going to freeze your own, you will want to steam it before freezing.