Italian Rainbow Cookie Milkshake

This recipe came from a good friend of mine wanting a Rainbow Cookie Milkshake from Anthony & Son Panini Shoppe as a reward for her finishing her finals this semester. My version is a Vegan option that can easily be turned non-vegan with a few simple swaps.

When I tell you I’ve already made this three times since I made this recipe a week ago . . . you know it’s good.

Ingredients

For the Milkshake:
2 large scoops Vanilla Oat Milk Ice Cream
1 cup Original Oat Milk (I use unsweetened)
1 tsp Almond Extract
1/2 tbs Sweetened Condensed Coconut Milk
4 Italian Rainbow Cookies
Chocolate Sprinkles

For the Raspberry Drizzle:
1/2 Cup Raspberries
1/2 Cup Sugar
2 tsp Lemon Juice

The inner layers of cake are separated by a Raspberry Jelly. I wanted to pay homage to this by creating a sweet yet tart drizzle that really helps to cuts through the sweetness of the milkshake itself.

Start with the

Raspberry drizzle

Combine the Raspberries, Sugar & Lemon Juice in a small sauce pan on low heat and let the Sugar melt. As the Sugar begins to liquify you can help the process along by using a spatula or wooden spoon to mash the berries until a they begin to liquify as well and their juices coat the sugar.

Allow the mixture to bubble, but not boil or burn, you can prevent this by stirring it often. Once the mixture begins to coat the back of your spoon or spatula (when it doesn’t fall right off the back of it when you take it out of the mixture) you can remove it from the heat and strain out the seeds so you’re left with a smooth drizzle.

Let cool completely in the fridge until you’re ready to use.

You can also use any remaining Raspberry Drizzle to top pancakes or waffles, or anything that you want to add a little bite tartness to.

& now for the main event

Milkshakes are very simple to make. The best thing to remember is that everything should be COLD, work quickly & serve immediately. I keep everything in the fridge with the exception of the ice cream (obviously), but even the cookies (that I break up so there is less blending needed) I keep chilled along with the sweetened condensed coconut milk.

Combine the Ice Cream, Oat Milk, Almnd Extract, Sweetened Condensed Coconut Milk, & broken up Italian Rainbow Cookies to your blender. The less you need to blend the less friction is introduced which keeps everything nice and cold and ultimately thick.

I chill my glass as well and used cake icing to adhere the Chocolate Sprinkles to the rim. Top with a dollop of homemade Whipped Topping (I used Aquafaba to keep it Vegan, but you can easily substitute a dairy whipped topping here as well). Garnish with more sprinkles, your Raspberry Drizzle & another Rainbow Cookie because, why not, & you’re all set.

Let me know when you try this recipe because I I’m 100% certain you’re going to love it!

Yields: 1 Milkshake