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Strawberry Cheesecake Milkshake

Prep Time:

5 Minutes

Cook Time:

2 Hours


2 Servings



About the Recipe

Ice cream is amazing but milkshakes will forever hold a special place in my heart!
I have found even my friends without food allergies enjoy this one.
It does take some prep in advance, but once you have the timing down you can make these whenever you want!


  • 1 frozen ripe banana (not overripe or green as either would change the taste)

  • 1 cup frozen strawberries

  • 500ml almond milk

  • ¼ cup of cashews soaked

  • 2 pitted dates

  • ½ tsp pure vanilla extract

  • ½ Tbsp fresh lemon juice

  • Pinch of salt


  • Peel banana, slice it into ½ inch medallions and place them on wax or parchment paper, and put in the freezer for at least 2 hours.

  • Place cashews into a container and cover with water. Leave in the fridge for at least 2 hours.

  • The banana slices are frozen once you can't squish them between your fingers

  • Drain the water from the cashews

  • Juice ½ a lemon and save the excess juice for another day!

  • Add the banana, strawberries, almond milk, vanilla extract, cashews, lemon juice, salt, and pitted dates -be sure to check!

  • Start the blender off slowly and then increase the speed incrementally as you notice things are breaking down and becoming smoother.

  • let it blend at medium-high until there are no more chucks that you can hear or see.

  • repeat the slow to fast process again if it still seems chunky.

  • You can add a bit more almond milk if it seems too thick but only do a little at a time because it’s meant to be a thick drink like a real milkshake would be.

  • Once finished, pour into glasses and enjoy!

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