Almond Joy Smoothie + Milkshake

That’s right, two lusciously thick + creamy, drinkable recipes in one post!  After seeing your excitement over the Vanilla Bean Shamrock Shake I’ve been trying to come up with another variation just as enticing as that.

And I think I got it.

Almond Joy Smoothie // edible perspective

• coconut milk
• shredded coconut
• almonds
• chocolate
• medjool dates

ALMOND JOY milkshake!!!  And smoothie!  I wanted to create a dessert version and a breakfast version.  And let me tell you, I can’t decide which I like more.

Almond Joy Smoothie // edible perspective

If you aren’t a fan of the Almond Joy candy, not to worry, this is no where near as coconutty + sweet as that.  It has a smooth + mild coconut flavor from the coconut milk + shredded coconut, a light sweetness from the sticky + caramel-like dates, a hint of almond flavor from the almond butter, and a nice punch of chocolate from, well, chocolate!

However, if you want a more robust coconut or almond flavor feel free to add in coconut and/or almond extract to your liking.  I tried to make these as simple as possible, choosing to leave those ingredients out.

Almond Joy Smoothie // edible perspective

Also, did I mention??

No ice cream needed!!  Just an ice cube tray to freeze the milk and a blender powerful enough to crush ice!

I’m not excited about this at all…

Almond Joy Smoothie // edible perspective

To keep the smoothie version a bit lighter I used lite coconut milk and cocoa powder, instead of full fat coconut milk and dark chocolate.

Still quite indulgent tasting, but definitely breakfast worthy. 

Almond Joy Smoothie // edible perspective

Finished with a toasted coconut topping and an extra-wide straw.

Almond Joy Smoothie // edible perspective

Now for dessert.

Milkshakes have to be one of my favorite treats ever.  I would take a milkshake over cookies or cake or pie.  I’m not sure what it is about milkshakes that I love so much.  I’m a definite ice cream girl, which obviously has something to do with it.  It may also be a product of my child-like habit of stirring my ice cream into a pool of ice cream soup.  Maybe it’s because you can pack so many flavors into one drinkable treat?  Maybe it’s because they’re so easy to make? 

I just don’t know!! 

But it doesn’t really matter.

Almond Joy Milkshake // edible perspective

Can I stop for a moment to talk about the photographing of this milkshake?

Ice cream can be a challenge to photograph.  And milkshakes + smoothies, even more so.  This is because of the melt factor.  You have to be READY!  Everything set up.  Camera in place.  Pour, click, done!

You have a little more time with scooped ice cream in comparison to milkshakes, though.  Once you pour the milk shake [or smoothie] a thin liquid almost immediately starts to pool around the rim of the glass.  This also happens with things like marinara sauce.  It’s not the most appealing look as it resembles a watery liquid.

Almond Joy Milkshake // edible perspective

So, I was all ready with this empty glass.  I poured the milkshake while simultaneously clicking the shutter button on my camera. 

I scooped the coconut whipped cream from a bowl and miraculously got that adorable little peak to form just before sliding it off the spoon.

I was nervous as it slid onto the top of the milkshake because as you can tell I filled the glass to the brim.

PLOP! 

The coconut cream landed.

The glass overflowed.

And then it froze in time.

Almond Joy Milkshake // edible perspective

No, seriously.

I must have photographed this thing for 5 minutes. 

The overflowing drips didn’t move. The coconut cream stayed perfectly in tact right on top.  It was like a photography dream!

Almond Joy Milkshake // edible perspective

Time froze.

Or maybe it’s just that thick.

Yup.

Almond Joy Milkshake // edible perspective

Print this!

Almond Joy Smoothie

gluten-free, vegan // yields 1 smoothie

both recipes adapted from: vanilla bean coconut shamrock shake

• 1 cup lite canned coconut milk
• 1/2 – 1 cup unsweetened almond milk
• 2 tablespoons unsweetened shredded/flaked coconut
• 1 1/2 tablespoons creamy almond butter
• 1 tablespoon unsweetened cocoa powder
• 2 medjool dates, pitted
• 1/2 teaspoon vanilla extract

1. Shake the can of coconut milk then pour 1 cup of milk into an ice cube tray and freeze until solid. 
2. Once frozen, place the ice cubes, 1/2 cup almond milk, and all other ingredients in a high powered blender.
3. Blend and stir/scrape the sides until fully smooth.  Add more milk as needed to thin out.
4. Serve and top however you like. ie: raw chopped almonds, toasted coconut, cocoa powder, melted coconut butter, etc.

Almond Joy Milkshake

gluten-free, vegan // yields 2 milkshakes

• 1 can full fat coconut milk
• 3/4 – 1 1/4 cups lite canned coconut milk
• 6 tablespoons unsweetened shredded/flaked coconut
• 1/4 cup creamy almond butter
• 2 teaspoons unsweetened cocoa powder
• 4-6 medjool dates, pitted, or 3-4 tablespoons honey, agave, brown rice syrup
• 1 teaspoon vanilla extract
• 1/3 cup chopped dark chocolate, vegan if needed

1. Vigorously shake the can or whisk contents in a bowl until the liquid and solid are combined, then pour into an ice cube tray and freeze until solid.
2. Once frozen, place the ice cubes, 3/4 cup lite coconut milk, coconut, almond butter, cocoa powder, dates, and vanilla in a high powered blender. Reserve the chocolate until the end.
3. Blend and stir/scrape the sides until fully smooth. Add more milk as needed to thin out.
4. Add the chopped chocolate and pulse until chocolate is finely chopped throughout the smoothie, keeping some of the crunchy texture.
5. Serve and top however you like. ie: coconut whipped cream, toasted coconut, chocolate coconut butter magic shell, etc.

tips/substitutions: For a more robust coconut flavor, toast your coconut before blending.  You can do this by spreading coconut on a baking sheet and broiling over low with the oven door cracked.  Stir frequently and watch the entire time as it burns very quickly.  Coconut extract will also add a stronger coconut flavor. The dates are used to naturally sweeten both drinks and they do add to the thickness.  If you can’t find dates use your favorite liquid sweetener.  If your dates are not fresh and soft you’ll want to soak them in water for about an hour.  Drain the liquid and then remove the pit.

Almond Joy Milkshake // edible perspective

The crunchy, chocolaty bits were my favorite part!

Now…

Drink up!

Ashley

vanilla bean coconut shamrock shake

vanilla bean coconut shamrock shake // edible perspective

Sometimes I question what the heck it is that I’m doing.  You know, with this whole photography, recipe-creating, writing thing.  When you work from home by yourself, it’s easy to start overthinking things. You have a lot of alone time.  A lot of time for the mind to wander, question, second-guess, etc.  I never really planned for this to happen.  I planned to be an architect.  I planned to work in a firm, hoping to specialize in small-scale sustainable design, and possibly one day open a firm of my own. 

But when you’re 25 [4yrs ago – just finishing up my thesis work in grad school] how can you really know what’s ahead?  Hiiii recession, I’m talking [partially] to you!  How can you really have a set plan?  Okay, I’m sure it’s possible.  I’m sure it happens all the time.  Maybe your plan is going according to, uhh, plan.  But now looking back I kind of laugh at myself.  And I’m sure in 5 more years I’ll be laughing even harder. 

The great thing is that I don’t wander/question/second-guess if what I should be doing is architecture.  When I stopped looking for architecture work about a year ago it felt absolutely right.  I currently love what I’m doing.  I feel fulfilled.  The work week goes too quickly and never really ends, more often than not.  I put in more time, energy, and dedication with what I currently do than ever before.  But I’m still very much trying to make it all work.  And by that I mean turn this into something I can truly call a career.  Something that is not only mentally and creatively fulfilling but also works financially.  I’m not only referring to the blog, but also my lifestyle photography business, food photography, cookbook writing, etc.  All of which I would like to do more of.

It’s been a slow + steady process with successes and opportunities trickled along the way, but in the near future I want to without a doubt be able to say, “Yes! This is working!”  I feel like I’m headed there and just need to find my way through a dense layer of fog.  I’m following a loose plan, and luckily, have full support from my husband.  We’re both nose to the grindstone right now and have been for the past few years.  While our paths/plans have gone a windier way, we are happy.  Sometimes it’s easy to forget with the day-to-day happenings and stresses, but we are trying to recognize it more + more.  Things are good.  We are happy.  We will make this work.

vanilla bean coconut shamrock shake // edible perspective

A few weeks ago I mentioned I was going to start talking about more than just food.  So there it is, slowly coming out, fumbling along the way I’m sure.

Perfect light reading for a Friday morning, right?

vanilla bean coconut shamrock shake // edible perspective

Now!

Introducing the new + improved Shamrock Shake! 

Even though I’m a fan of mint ice cream I thought I would change things up a bit with this version.  It’s better than a beer or a glass of wine after a long week, it’s way more delicious than the original from Mc-whatever-it’s-called.  This is filled with creamy coconut milk, a million vanilla beans, and the color GREEN.

I am a vanilla freak, if you were unaware.

vanilla bean coconut shamrock shake // edible perspective

Before you go questioning my actions for putting spinach in your milkshake, I of course have to tell you there is not even the slightest hint of vegetable-taste in this.  I 100% promise.  It is not there for the health, it is there for the color!  If you tell me you can taste the spinach, I am going to come over and examine the taste buds on your tongue. Gross, no I’m not.

And while you could make this a night time snack, it can also be a suitable breakfast.  The coconut milk makes this extremely satiating and it’s light on the sweetness, which you can always tweak for your taste buds.  No ice cream needed!  Just an ice cube tray.

vanilla bean coconut shamrock shake // edible perspective

However, this part makes it a little more dessert-esque.

vanilla bean coconut shamrock shake // edible perspective

Introducing, chocolate coconut butter magic shell! 

vanilla bean coconut shamrock shake // edible perspective

Print this!

Vanilla Bean Coconut Shamrock Shake

gluten-free, vegan // serves 2

• 1, 14oz can full fat coconut milk
• 3/4-1 1/2 cups light canned coconut milk
• 2-3 large handfuls baby spinach
• 3-4 tablespoons honey/agave/maple syrup
• 1 teaspoon vanilla extract
• 1 vanilla bean, scraped + seeded pod discarded [a little over 1/8 teaspoon beans]

1. Vigorously shake the canned coconut milk until the cream and liquid are fully combined.  Or whisk in a bowl.
2. Pour the can of full fat coconut milk into an ice cube tray and freeze until fully solidified.
3. Place the ice cubes in a high speed blender [one that can handle ice] with 3/4 cup light coconut milk, spinach, sweetener, vanilla extract, and vanilla beans. 
4. Turn on and blend until creamy, adding more milk and sweetener if desired.  Use the least amount of light coconut milk as possible to keep the mixture thick.
5. Serve and top with cooled chocolate coconut butter sauce.

notes/subs: If using dairy, sub half + half creamer or whipping cream for the full fat coconut milk and whole milk for the light coconut milk.  Coconut milk has a very mild coconut flavor.

Chocolate Coconut Butter Sauce

• 3 tablespoons dark chocolate chips
• 2 tablespoons coconut butter

1. Melt the coconut butter and dark chocolate in a small bowl for 30 second increments in the microwave.  Stir and heat again until smooth.  Or melt on the stovetop using a double boiler method.  Let stand on the counter until it’s no longer hot.

vanilla bean coconut shamrock shake // edible perspective

Another idea?  Turn this mixture into creamy shamrock popsicles!

1. Combine all ingredients in a blender [using 1/2 cup light coconut milk, instead of 3/4- 1 1/2 cups] and blend until fully smooth.
2. Pour into popsicle molds or even small paper cups and freeze until fully hardened.  Leave in the mold until ready to eat. 
3. Once frozen solid and ready to eat, remove from mold and coat with melted [but lightly cooled] chocolate coconut butter.  You can coat from the top down or vice versa.  The coconut butter will solidify in about 30 seconds.

vanilla bean coconut shamrock shake // edible perspective

vanilla bean coconut shamrock shake // edible perspective

Hope your weekend is filled with delicious food + lots of green!  Whether it’s green beer, spinach, or this milkshake.  Enjoy!

Ashley

…

And if you’re still reading, a new engagement post is up on the photography blog!

laural + chris {engagement} // ashley mclaughlin photography

laural + chris {engagement} // ashley mclaughlin photography