Four Milkshake Recipes For Hot Summer Days

For me, a milkshake brings back happy memories of summer days at the beach. For Ellie Bullen, it evokes similar memories. She has recipes for four yummy milkshakes in her latest book, Simple (Mostly) Vegan Kitchen, published by Plum, RRP $39.99.

Her Chocolate, Strawberry, Espresso and Vanilla-Coconut Milkshakes are made with either oat milk or coconut milk (something we would never have seen in a milkbar in Queensland when I was a kid).

They’re just some of the sweet treats in this joyous book which also has recipes for hearty salads, one-pot dinners, on-the-go breakfasts, and dishes to whip up in the air fryer or slow cooker.

It’s the third book from Bullen, a dietitian and nutritionist with a passion for plant-based eating. The creator of Instagram account and online platform, Elsa’s Wholesome Life, she has also written books titled Elsa’s Wholesome Life and The Global Vegan.

This latest book reflects her journey into motherhood with the inclusion of some baby- and toddler-friendly recipes and lots of wholesome dishes that you can have on the table quickly. All the ingredients are readily available from the supermarket and many of the meals come together in 30 minutes or less.

Not surprisingly, the pages are peppered with Insta-worthy pics of Ellie at her home on the Gold Coast with her husband Alex, young son Bowie, and cute pup Oat (I had a little giggle at the dog’s name).

And just a quick note: The book is titled (Mostly) Vegan because Ellie uses honey but you could use maple syrup or other sweeteners if you are strictly vegan.

Buy your copy of  Simple Vegan Kitchen from Book Depository (free delivery worldwide).

Buy your copy of  Simple Vegan Kitchen from Australian-owned Booktopia.

FOUR MILKSHAKE RECIPES FOR HOT SUMMER DAYS

Chocolate
Serves 1 / gfo (use gf plant milk instead of oat milk)
2 scoops (½ cup) vegan vanilla ice cream
250 ml (1 cup) oat milk
1 tablespoon cacao powder
1 teaspoon maple syrup
pinch of sea salt
vegan chocolate chips and chocolate sauce, to decorate (optional)

Vanilla–coconut
Serves 1 / gf
2 scoops (½ cup) vegan vanilla ice cream
250 ml (1 cup) coconut milk
1 tablespoon desiccated coconut, plus extra to decorate
1 teaspoon maple syrup, plus extra to drizzle
½ teaspoon vanilla extract

Strawberry
Serves 1 / gfo (use gf plant milk instead of oat milk)
2 scoops (½ cup) vegan vanilla ice cream
250 ml (1 cup) oat milk
6 strawberries, hulled
1 teaspoon maple syrup
¼ teaspoon vanilla extract
vegan sprinkles and strawberry sauce, to decorate (optional)

Espresso
Serves 1 / gfo (use gf plant milk instead of oat milk)
2 scoops (½ cup) vegan vanilla ice cream
250 ml (1 cup) oat milk
1 shot of espresso
1 teaspoon maple syrup, plus extra to drizzle

Choose a flavour combo (or make all four!) and add all of the ingredients to a high-speed blender. Blend until smooth, then pour into your favourite milkshake glass, decorate with any toppings that you like and enjoy!

Recipes and images from Simple (Mostly) Vegan Kitchen, by Ellie Bullen, published by Plum, RRP $39.99, photography by Ellie Bullen.