There comes a time in every girl’s life when cupcakes just aren’t good enough anymore. It happened to me, anyway. Sad, I know… but I decided to face this challenging life event by taking one of my most popular cupcakes – the Vegan Elvis Comeback Special – and turning it into a tall, frosty milkshake.

I won’t waste your time explaining the how and why because I made this nice video to waste your time with instead:

The ice cream requires several hours to set up, so I made mine one day ahead.


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Vegan Cake Shake, Rattle & Roll

Course: Dessert
Keyword: vegan, vegan cake shake, vegan ice cream


Peanut Butter Ice Cream

  • 2 cups full fat coconut milk canned is best
  • 3/4 cup creamy peanut butter
  • 1/2 cup brown sugar
  • 1 Tbs vanilla extract

Banana Cupcakes

  • 1 ripe banana mashed
  • 1 & 1/4 cups all purpose flour
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup granulated sugar
  • 1/3 cup vegetable or canola oil
  • 2/3 cup nondairy milk
  • 1 & 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/4 cup vegan mini chocolate chips


Peanut Butter Ice Cream

  • Stir the milk, peanut butter and sugar together over medium heat in a medium-sized saucepan. Everything should melt together as you stir.
  • Bring it to a boil and stir briskly to make sure all the sugar melts.
  • Remove from heat and stir in vanilla.
  • Refrigerate for 2 hours, or until chilled.
  • Follow the directions on your ice cream maker to freeze. I use the KitchenAid ice cream maker attachment so it takes about 20 minutes to churn. Stick that in the freezer to firm up.

Banana Cupcakes

  • Preheat your oven to 350 degrees and line your pan with paper liners. (You don't have to make cupcakes – you can also bake this batter in an 8" square pan or 9" round.)
  • Smash the banana with a fork – it just needs to be smooshed, but it doesn't have to be liquid.
  • Sift the flour, baking soda, baking powder, salt and sugar into a large bowl. In a smaller bowl, whisk together the oil, milk, vanilla, almond and mashed banana.
  • Stir or fold the wet ingredients into the dry, but don’t over mix or you’ll get tough cupcakes. Small lumps are fine.
  • Finally, add the chocolate, folding gently. (You could also leave the chocolate out of the cake and add it to the shake at the end.)
  • Fill liners 2/3 full. Bake 20-22 minutes or until the tops spring back when lightly touched.
  • Cool in pan for 10 minutes, then remove from pan and cool completely on a wire rack.


  • Throw one cupcake in the blender along with 2-3 scoops of ice cream and a splash of non-dairy milk. Blend. Top it off with vegan whipped cream, and a cherry.
    Thank you, thank you very much.