This blueberry milkshake is fresh, fun, and fruity, and ready in just a couple of minutes! Prepare this as blueberry milk, a frosty milkshake/ frappe, or even a blueberry ube milkshake with the addition of ube powder! Best of all, this recipe doesn’t rely on ice cream, is refined sugar-free, and can be made dairy-free, paleo, keto, and 100% vegan!
The process for making this blueberry milkshake is ridiculously simple and requires pretty much just two steps.
Add all of the ingredients to a high-speed blender and blend into a smooth and creamy consistency.Taste the blueberry milkshake and adjust any of the flavors as needed. I.e., more vanilla, sweetener, blueberries, etc.
Transfer the mixture to a tall glass and optionally top with a little whipped cream and any toppings of your choice.
How to Store?
If you use ice cubes or ice cream in this blueberry milkshake, then it’s best to enjoy it immediately. However, if you make this without any frozen ingredients, You can store the blueberry milk in an airtight container in the fridge for 2-3 days.
Other Optional Add-ins and variations:
Banana: For a blueberry banana milkshake, add ½-1 small banana (fresh or frozen) to the drink. This will yield a creamier, sweeter drink.
Ice-cream: If you want more of a decadent treat, then reduce the milk and add a scoop of ube or vanilla ice cream instead. Frozen yogurt would also work and give a bit of a blueberry cheesecake flavor.
Low carb/Keto shake: Use coconut cream/milk and a keto-friendly sweetener like erythritol
Paleo blueberry milkshake: All you need to do is use a paleo-friendly sweetener like raw honey, monk fruit, stevia, etc. dairy milk will work. Alternatively, coconut milk will work.
To avoid a watered-down drink: You could freeze milk into ice cubes instead.
For smooth blueberry milk: If you want smooth milk, feel free to strain it through a cheesecloth/nut milk bag (however, I like the added fiber).