Step 1

ICE CUBES: At least 6 hours before you wish to enjoy your shakes, prepare the chocolate coconut milk ice cubes.

Step 2

For the ice cubes, place the coconut milk, cashew butter, maple syrup, cocoa powder, vanilla, and salt into a high-speed blender and blend until smooth — about 1 minute. Taste and adjust, adding more cocoa powder or maple syrup if desired. Transfer the mixture to an ice cube tray — it should make ~14-16 standard-size ice cubes. Freeze for at least 6 hours.

Step 3

MILKSHAKE: To a high-speed blender, add all of the coconut milk ice cubes, along with 1/2 cup (120 ml) of dairy-free milk (amount as recipe is written // adjust if altering batch size). Pulse or blend until all of the ice cubes have completely broken down and you have a thick, smooth consistency. You may need to stop and stir a few times to get it moving, or add more almond milk 1 Tbsp (15 ml) at a time until it mixes more easily. Use the blender’s tamper if needed, pressing down to help it mix.

Step 4

Once you have achieved a thick and smooth consistency, serve and enjoy immediately!

Step 5

You can freeze leftovers back into an ice cube tray for another milkshake, or into popsicle molds for a creamy, chocolaty treat!