Vanilla Milk Shake

I absolutely love to make this milk shake on a warm summer's day (which happens around once every summer in Iceland with a "heat wave" of 20 degrees Celsius/68 Fahrenheit..I know, pretty sad). This milk shake is not like the one you would buy from your local ice cream shop because this one is low in fat, low in sugar, rich in protein and very rich in calcium. It also includes fibre, complex carbohydrates and healthy mono unsaturated fats which is good for your heart. I sometimes add cacao nibs and 1 tablespoon cocoa powder for variation.

Note that you will need to soak the dates for 20 minutes before starting. You will also need a food processor and a blender to make the milk shake although a food processor will do. You don't need an ice cream maker to make the milk shake but keep in mind that you will need to allow around 4-5 hours for freezing. You can also make the ice cream several days ahead and then thaw it to create the milk shake.

A very healthy and low fat vanilla milk shake, rich in protein and calcium

This recipe is:

  • Egg free
  • Gluten free
  • Lactose (dairy) free
  • Vegan

This recipe is easy to make:

  • Nut free

Vanilla Milk Shake

Serves 3-4 people


  • 40 grams (1½ oz) pitted dates, chopped coarsely
  • 500 millilitres (17 fluid oz) almond milk
  • 50 millilitres (1½ fluid oz) almond milk (or any milk you prefer as above)
  • 30 millilitres (1 fluid oz) agave nectar
  • 1 vanilla pod, sliced in half lengthwise and seeds scraped out.
  • 1 banana, very ripe
  • 2 tablespoons coconut oil


  1. Chop the 40 grams almonds coarsely. Soak the dates in warm water for 20 minutes. Drain and discard the liquid.
  2. Transfer the dates to a food processor or blender along with the 500 millilitres almond milk. Mix for 1 minute or until completely smooth.
  3. Add 30 millilitres agave nectar and 2 tablespoons coconut oil.
  4. Slice the vanilla pod in halves, lengthwise. Scoop out the seeds into the food processor.
  5. Peel the banana and add to the food processor. Blend for 30 seconds or until completely smooth.
  6. Transfer to an ice cream maker and freeze-churn for about 30 minutes, until it has the consistency of soft-scoop ice cream.
  7. If you do not have an ice cream maker, pour the ice cream mixture into a polythene freezer box and freeze for about 2 hours. Whisk thoroughly to break up the ice crystals (or use a food processor or blender). Re-freeze and repeat the process after 2-3 hours until it becomes difficult to stir the ice cream. Return the ice cream to the freezer box and freeze until needed (if not using immediately).
  8. Place the ice cream in a blender or food processor (I prefer to use a blender for this part).
  9. Add the 50 millilitres almond milk or more if you prefer a thinner consistency.
  10. Serve immediately.


  • You can also mix strawberries, blueberries, raspberries or blackberries into the milk shake.
  • For a chocolate twist, add 1 tablespoon cocoa powder.
  • If you prefer a richer milk shake you can use oat cream, soy cream or single cream.
  • For a thinner milk shake, use more milk.
  • You can use soy milk or semi-skimmed milk instead of the almont milk.