• On the Menu: Pretzel Milkshakes

    A creamy, delicious summer dessert you can create in any size space and which just happens to be vegan? Sign us up, please. Blogger Jessie Snyder shows us how to prep our new favorite milkshake.

    Peanut Butter Pretzel Shakes

    What you need:
    2 pints vanilla coconut milk ice cream
    1/4 cup creamy, unsalted natural peanut butter
    1 1/2 cups plain cashew milk (or other plant milk)
    a handful of peanut butter filled pretzels
    chopped dark chocolate

    Combine the ice cream, peanut butter, and 1 cup of the cashew milk in a counter top blender. Blend until smooth and creamy, adding the last 1/2 cup of cashew milk only if necessary to thin it out a bit. 

    Turn the blender off, add the handful of peanut butter filled pretzels, and pulse the blender about 10 times to break up and disperse the pretzel bits. 

    Pour into three mugs, and top with a crushed peanut butter filled pretzel and a pinch of chopped dark chocolate (if desired). Enjoy right away!

    Pictured above in three of our favorite UO mugs:
    • Babe mug
    • Heart mug
    • Cat mug

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