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Caramel Cookie Dough Milkshake

  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 person 1x


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))
  • 1.52 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))


  1. 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.
  2. In a high speed blender, combine the frozen cauliflower, dates, vanilla, and 1 cup coconut milk.
  3. Blend on high until smooth, adding more coconut milk as needed but keeping it as thick as possible.
  4. Add the cookie dough bits and pulse to briefly mix them in.
  5. 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.