Today is the day. Summer is here. Whether the calendar says it or not, Memorial Day weekend means summer in America. And what is more summer and more American than a strawberry shake? For some reason, strawberry shakes are so much more – MORE. A vanilla shake, great. A chocolate shake, well, that’s delicious. But a strawberry shake has some kind of special-ness, a not-every-day-ness that defines its appeal. A flavor that tastes better with summer.
And this one is dairy-free. The coconut milk tropical-ness ups the summer flavor just a hint, and it’s a little lighter than a full-on dairy based shake. Whether you avoid dairy or not, I think you’ll find a place for this in your summer recipe repertoire.
Related recipes: Making more desserts for those with food sensitivities? Try Gluten-Free Double Chocolate Hazelnut Cookies.
Dairy-Free Strawberry Shake
1 pint strawberry non-dairy frozen dessert made with coconut milk
1 cup fresh strawberries, quartered
1/2 to 3/4 cup coconut milk, light or full-fat
1 tsp sugar
Hull strawberries and slice into quarters.
Place in a bowl and dust with sugar. Toss strawberries in sugar to coat, and allow to macerate for about 10 minutes. Then place in freezer until completely frozen, 40 minutes to one hour.
In a blender, mix the whole pint of non-dairy dessert, 1/2 cup coconut milk and frozen strawberries (scrape that strawberry-sugar juice out of the bowl, too!)
For my blender, this was a task of patience. I really don’t want a liquid-y shake. So I had to blend a little, and scrape down a few times. If necessary, add the remaining 1/4 cup of coconut milk. But if you are patient, you might be able to avoid it.
Pour into glasses and serve. Chill on the front porch and enjoy the lazy, hazy, crazy days of summer.
Dairy-Free Strawberry Shake
Ingredients
- 1 pint non-dairy strawberry frozen dessert made with coconut milk
- 1 cup fresh strawberries hulled and sliced into quarters
- 1/2 to 3/4 cup coconut milk light or full-fat
- 1 tsp sugar
Instructions
-
Hull strawberries and slice into quarters.
-
Place strawberry slices in a bowl and dust with sugar. Toss strawberries in sugar to coat, and allow to macerate for about 10 minutes. Then place in freezer until completely frozen, 40 minutes to one hour.
-
In a blender, mix the whole pint of non-dairy dessert, 1/2 cup coconut milk and frozen strawberries (scrape that strawberry-sugar juice out of the bowl, too!) For my blender, this was a task of patience. I really don't want a liquid-y shake. So I had to blend a little, and scrape down a few times. If necessary, add the remaining 1/4 cup of coconut milk. But if you are patient, you might be able to avoid it.
-
Pour into glasses and serve. Chill on the front porch and enjoy the lazy, hazy, crazy days of summer.
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