Lightened Up Double Strawberry Milkshake (and Big News!)

Okay, I’ve been keeping this secret for about four months now and I am soooo excited to finally share it all with you along with this perfectly appropriate Lightened Up Double Strawberry Milkshake…

A festive pink Lightened Up Double Strawberry Milkshake with pictures from some of our baby girl's first ultrasounds!

Baby Girl Deem will be arriving in October!!

That’s right, our little family is growing, and at a rapid rate at that, because there’s something else I haven’t told you yet (unless you’ve been peaking at my Insta-stories)…


The newest addition to our family, golden retriever puppy Brooklyn, isn't sure how she feels abut getting a baby sister in October!

We got a puppy!!

And oh my goodness we are just over-the-moon with excitement. Brooklyn is an 8-week old red golden retriever and she has completely stolen our hearts. We picked her up on Mother’s Day, which also happened to be the day we did our gender reveal with both of our families, so it was an exciting one! Good thing we have about five months to get used to Miss B. before our other little bundle of joy arrives in the fall 😉

So, yes, Chris will be going from just having to deal with me and my crazy hormones and Type A personality to a household full of girls in a matter of months…I hope he’s ready for all of this! Actually, I have no doubt that he is because he is the best and I know he is going to be the world’s greatest father to both our fur baby and our real baby. No questions asked!

To celebrate all of this big news and the sudden plethora of females in our little corner of the world, I decided to whip up this Lightened Up Double Strawberry Milkshake. After all, there’s nothing better than a festive (and yes, non-alcoholic) pink drink to get a pregnancy (or new puppy) party started!

Two frosty Lightened Up Double Strawberry Milkshakes ready to be consumed!

Now, I know many of you tune in every Friday for a new boozy cocktail recipe, so I hope you can bear with me here. And I also know what you’re thinking…There have been an awful lot of boozy cocktail recipes here on the blog over the past few months. Well, I’m loathe to report that I have not been drinking any of them (sad face) but have instead been working on my spitting game and handing the taste-testing reigns over to the hubs to make sure they’re suitable for your consumption and enjoyment. It’s a tough job but someone’s got to do it 😉

And if you’re really wanting a boozy recipe to get you through the weekend, I’m just going to throw this out there and say that a splash (or glug) of bourbon would be an absolutely AMAZING addition little addition to a frosty Lightened Up Double Strawberry Milkshake.

Overhead shot of Lightened Up Double Strawberry Milkshakes that happen to be dairy-free AND vegan!

In other news, these shakes just also happen to be dairy-free and vegan…and I’m very happy to report that you’d never even know it. They’re just as deliciously creamy and indulgent as your average strawberry milkshake, yet contain absolutely no milk or cream.

So here’s what I used:

Strawberry Coconut Ice Cream from Trader Joe’s

(I didn’t even know this existed but trust me when I say it’s amazing.)

Frozen Strawberries
Vanilla Extract
Unsweetened Vanilla Almond Milk
Simple Syrup

That’s it! I picked up some strawberries at the Farmer’s Market that were possibly not quite ripe, so a little more on the sour side (although still delicious.) If you find some really ripe strawberries or can only find sweetened vanilla almond milk, you may want to decrease the amount of simple syrup or eliminate it altogether.

After you have all of the ingredients, the cooking process is as easy as throwing everything together in a blender and pressing “Start!”

Profile view of frosty Lightened Up Double Strawberry Milkshakes topped with homemade whipped cream and pink sprinkles.

One quick note: I did make some homemade whipped cream to dollop on top of these bad boys for photography purposes that is NOT vegan. I know some folks have had success making coconut whipped cream (I have not) so please feel free to use that if you want to go completely vegan and dairy-free, or just omit the whipped cream altogether. The shake will still taste super-delicious!

I know this is all a lot of excitement for one post, so I don’t want to keep you too long. What I do want to know, though, is what (if anything) you’d like to hear about how my pregnancy is going, how my diet and workouts are changing, what I’m buying (for myself AND baby girl,) etc. I know you come here primarily for the recipes, but I know there may also be some of you out there who are in the same boat as me, so please drop me a line!

Overhead view of Lightened Up Double Strawberry Milkshakes with some pictures from one of our baby girls' latest ultrasounds!

Looking forward to sharing all of these new adventures with you 🙂

Profile view of frosty Lightened Up Double Strawberry Milkshakes topped with homemade whipped cream and pink sprinkles.
Print
Lightened Up Double Strawberry Milkshake
Prep Time
10 mins
 

This lightened up version of the 50's diner favorite is both dairy-free and vegan but tastes just like the real thing.

Course: Dessert
Author: CaliGirl Cooking
Ingredients
  • 1 pint strawberry coconut ice cream
  • 2 cups frozen strawberries
  • 1 1/2 cups unsweetened vanilla almond milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon simple syrup
Instructions
  1. Combine all ingredients in a blender and blend until combined. Pour into milkshake glasses and garnish with whipped cream and fresh strawberries, if desired.

Turmeric Coconut Ice Cream (Vegan and Dairy-Free!)

Boy oh boy am I going to need a lot of this when we get back from Italy.

Turmeric Coconut Ice Cream (Vegan and Dairy-Free!) | CaliGirlCooking.com

Yes, I’m talking about turning to ICE CREAM to reset my diet after a week and a half of indulgence in one of the most foodie-friendly countries of the world. You know why? Because this Turmeric Coconut Ice Cream is h-e-a-l-t-h-y! That’s right. We’re talking vegan/dairy-free, where the only cream we’re speaking of comes from our good ol’ friend the coconut. Did I mention it’s darn delicious too?


Now, you know I’m no stranger to ice cream, and I’m certainly no stranger to the full-octane kind. This Fresh Mint Dark Chocolate Chip Ice Cream is still one of my favorite recipes to date, and as soon as fig season rolls around you can bet I’ll be whipping up this Maple Bourbon Fig Ice Cream on the reg. But to me, this Turmeric Coconut Ice Cream just screams spring and warmer weather. Sure, we can still enjoy our Golden Milk Lattes in the cool, often foggy mornings (here in SB at least,) but once the sun breaks through and the temperatures start to climb into the high 70’s, you can bet a healthy frozen treat will sound a whole lot better.

Turmeric Coconut Ice Cream (Vegan and Dairy-Free!) | CaliGirlCooking.com

In case you’ve been living under a rock lately, here’s a quick recap of all of the great things turmeric can do for your body:

Help with heartburn and indigestion
Tame joint pain and inflammation
Support brain health
Fight cancer cells

So you can see why it’s been getting so much hype lately. Up until now, my go-to use of turmeric has been in our morning smoothies a few times a week, especially if the hubs and I are recovering from a tough workout or just not feeling up to snuff. But now I get to enjoy it for dessert too! Turmeric Coconut Ice Cream is definitely going to be a new staple in our household.

Turmeric Coconut Ice Cream (Vegan and Dairy-Free!) | CaliGirlCooking.com

I have to admit, making ice cream out of coconut milk was quite the learning process. I’m not sure if I just fail at shaking canned coconut milk vigorously enough, or if TJ’s full-fat coconut milk just tends to be chunkier, but man I struggled when I used their stuff for my first go-around.

I did a little research when I first decided to give this Turmeric Coconut Ice Cream a shot, and found two recipes online that seemed intriguing. The first method (when I used the Trader Joe’s brand of coconut milk) was from my friends at The Kitchn, which involved heating things up with cornstarch over the stove and then putting the pudding-like mixture in the refrigerator to thicken overnight. Unfortunately, when I pulled the mixture out the next morning, I was greeted with an incredibly thick film over the top and completely runny bottom. I tried salvaging it in the ice cream maker but with no luck. Now, I’m not sure if the problem was the brand of milk or the method, but I decided to try a different angle for my second time around.

The second recipe that had caught my eye was Minimalist Baker’s easy technique for basic coconut ice cream. This one involved whirring all of the ingredients together in the blender before pouring it all into the ice cream maker, no overnight chilling or vigorous shaking required. I’m happy to say this second attempt was a success and we had a batch of delicious Turmeric Coconut Ice Cream ready to consume after just a couple of hours of firming up in the freezer.

One thing I will mention is that this ice cream gets quite hard and icy after it is completely chilled. All this means is you’ll have to take it out of the freezer 10-20 minutes before you want to enjoy it so it can soften up a bit to the consistency of soft serve.

Turmeric Coconut Ice Cream (Vegan and Dairy-Free!) | CaliGirlCooking.com

Okay, folks, I’ve got to sign off because we have a very exciting day today. We’re taking a cooking class from the amazing owners at our villa and I cannot wait to eat allllll of the fresh pasta. I’ll try to post updates on my Instagram stories if our WiFi service is good enough! Xo

Turmeric Coconut Ice Cream (Vegan and Dairy-Free!) | CaliGirlCooking.com
Print
Turmeric Coconut Ice Cream (Vegan and Dairy-Free!)
Prep Time
10 mins
Total Time
4 hr
 

New "it" superfood turmeric is the star in this vegan, dairy-free ice cream made solely from coconut milk. The perfect healthy warm weather treat!

Course: Dessert
Servings: 8 servings
Author: CaliGirl Cooking
Ingredients
  • 2 14-ounce cans full-fat coconut milk Trader Joe's brand did not work for me!
  • 1/4 cup cane sugar
  • 1/4 cup maple syrup
  • 3 tablespoons coconut oil, melted
  • 1 tablespoon vanilla extract
  • 1 teaspoon turmeric
  • 1/4 teaspoon salt
Instructions
  1. Be sure to freeze your ice cream machine canister the night before you want to make this!

  2. Add all ingredients to a blender and blend on medium-high until sugar dissolves and everything is well-combined.

  3. Pour mixture into ice cream maker and churn according to maker’s directions. 

  4. Transfer ice cream to an 8- or 9-inch loaf pan and cover with plastic wrap, being sure to press the wrap down on the surface of the ice cream. This will help it from preventing too much of a film as it freezes.

  5. Freeze for 4-6 hours. Remember to remove the ice cream from the freezer 10-20 minutes before you want to enjoy it so it can soften up a bit!

Turmeric Coconut Ice Cream (Vegan and Dairy-Free!) | CaliGirlCooking.com