A fruity, creamy, ice cold milkshake that’s a good source of protein, and a tasty way to cool off in the heat. Freezing the blackberries chills this milkshake down without needing to add any ice. It also means that you don’t need a high speed blender to make it. I’ve been enjoying picking blackberries lately, and this is a fun way to use them up
Yield; 900ml Prep time; 5 minutes, plus four hours to freeze the fruit
You’ll need;
- 150g frozen blackberries
- One 350g block of silken tofu
- 350ml plant milk, I used soy milk
- Three tablespoons of golden syrup
- One teaspoon of vanilla extract
Method;
- Start by cleaning the blackberries. I like to soak them in cold water for a few minutes, then rinse them off, and soak and rinse them again. You can also use bicarbonate of soda or vinegar to clean them if you prefer, but I felt that soaking them in cold water was sufficient personally
- Next, allow the berries to air dry on some kitchen roll or a tea towel. Once they’re completely dry, pop them into an airtight container in the freezer. They will freeze well providing they’re not over ripe and have completely air dried before freezing
- Once the berries are frozen you can make the milkshake. Start by adding the silken tofu, soy milk, golden syrup and vanilla extract into a blender, then blend until completely smooth
- Lastly add in the blackberries and blend again until completely smooth. Adding the blackberries last keeps this milkshake as cool and refreshing as possible
This will keep in an airtight container in the fridge for a few days, but I find it’s best freshly made. So if you only want enough for one serving, only use a third or a quarter of the amounts listed above
Bethany's Vegan Kitchen 