Strawberries Cream Dairy Free Milkshake Recipe By Tasty Recipes

DAIRY FREE MILKSHAKE WITH STRAWBERRIES

Steps:

• Place freeze-dried strawberries in a plastic baggie, crush with a rolling pin and set aside.
• Put the strawberries, banana, dates, ice cream, almond milk and vanilla in the blender and blend until smooth. Set aside.
• Pour some chocolate syrup on a plate and dip the rim of the glasses.
• Finally, pour the strawberry shake in the glasses.
• Garnish with freshly sliced strawberries and serve.

STRAWBERRIES & CREAM DAIRY-FREE MILKSHAKE RECIPE BY TASTY

Steps:

• In a blender, combine frozen strawberries, frozen bananas, dairy-free ice cream, dairy-free milk, and ice cubes.
• Blend until combined.
• Enjoy!

NEAPOLITAN DAIRY-FREE MILKSHAKE RECIPE BY TASTY

Steps:

• In a blender, combine frozen bananas, dairy-free vanilla ice cream, dairy-free milk, and ice cubes.
• Blend until combined.
• Evenly distribute mixture into 3 cups, rough ¾ cup (200 ml) each. Set one cup to the side.
• Add one mixture back in the blender and add strawberries. Mix until well blended and set aside.
• Add the last mixture in the blender and add cocoa powder. Mix until well blended and set aside.
• In a cup, pour chocolate mixture first. Using a spoon, pour the strawberry mixture onto the spoon and spread it around the glass. Using a spoon, pour the vanilla mixture on top.
• Enjoy!

DAIRY-FREE STRAWBERRY CHEESECAKE RECIPE BY TASTY

Steps:

• Place the cashews in a medium bowl and cover with cold water. Let the cashews soak for at least for 4 hours, or overnight, until soft.
• Make the crust: Using a food processor, pulse together the pecans, almond flour, dates, cinnamon, coconut oil, and a pinch of salt. Pulse until the pecans have been broken down into crumbs and the crust begins to stick together.
• Transfer the crust to a greased and parchment paper-lined 8-inch (20 cm) springform pan. Use your fingers to press the crust into the bottom of the pan in an even layer.
• Make the filling: Drain the soaked cashews and place them in the bowl of the food processor. Add the coconut milk, lemon juice, coconut oil, maple syrup, and vanilla. Blend until very smooth, 5-7 minutes.
• Pour roughly ⅔ of the cashew filling over the crust. Use a spatula to gently spread the mixture to the sides, then tap and shake the pan on the counter to achieve a smooth, even layer.
• Freeze the pan while preparing the strawberry layer, about 10 minutes.
• Add the strawberries into the remaining cashew mixture in the food processor and puree until smooth, scraping down the sides of the bowl as needed, about 5 minutes.
• Scrape the strawberry filling over the first layer. Use a spatula to gently push the layer out to the sides of the pan and tap and shake the pan on the counter to achieve a smooth, even layer.
• Top the cheesecake with sliced strawberries.
• Freeze the cheesecake until solid, at least 4 hours.
• To serve, let the cheesecake thaw at room temperature for at least 10 minutes before slicing.
• Enjoy!

STRAWBERRY SHORTCAKE MILKSHAKE RECIPE BY TASTY

Steps:

• Combine the strawberries, vanilla wafers, rum, and strawberry ice cream in a blender. Blend until smooth.
• Top with whipped cream and a strawberry.
• Enjoy!

STRAWBERRY ICE CREAM SHAKE

Steps:

• Tip the hulled strawberries into a food processor with the milk and ice cream. Blend until smooth and creamy.
• Pour into tall glasses, top with sliced strawberries.

STRAWBERRIES AND CREAM

Steps:

• Combine the strawberries and sugar in a bowl; mash until the strawberries are completely crushed and the sugar is incorporated. Add the sour cream to the strawberries and stir until the mixture is pink in color. Serve immediately.