This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.
Healthy plant-based milkshakes just got a whole lot better with this vegan peanut butter cup milkshake. I blend frozen bananas, creamy peanut butter, and rich cacao into a thick chocolatey drink that tastes surprisingly close to the candy inspiration. In just 5 minutes, I have a smooth and creamy milkshake that looks like it came straight out of a retro malt shop.
Chocolate and peanut butter have always been a winning combination, and a huge favorite in my household, which is why I made sure to perfect my vegan peanut butter cups early. The frozen bananas create that classic thick milkshake texture while the cacao and peanut butter make each sip rich, but not cloying. If you have a serious sweet tooth and are trying to cut down on sugar, this milkshake is perfect for those late-night cravings.
I started making this milkshake when my kids were requesting vegan PB&J smoothies almost twice a week. I knew I needed to add some variety, or they would become bored with what was once their favorite drink. I first made it for my boys as a surprise during movie night, which was probably a bad idea since no one could hear the television over all the slurping sounds.
I keep making this vegan peanut butter cup milkshake because it is creamy, delicious, and healthy, which really appeals to me as a health coach. The frozen bananas create a thick, icy base while the peanut butter adds richness, protein, and healthy fat. The cacao gives it that classic chocolate flavor while also adding a healthy dose of antioxidants. I love that the sweetness comes mostly from the ripe bananas, and that I can adjust it if I want, with a bit of maple syrup, meaning there is no refined sugar added.
I can make this milkshake very quickly and easily, but the ingredient order and texture adjustments are essential to achieving a perfect end result. I start by adding the frozen bananas, cacao, and dairy-free milk to the blender and blend until mostly smooth. Then I add the peanut butter and blend once more. I pour the milkshake into a chilled glass immediately to keep it thick and cold.
Since these milkshakes are so wholesome, I decided to surprise my kids with a few for breakfast. At first, they were shocked, thinking I had served them dessert, since according to them, it tasted like I had blended up actual peanut butter cups. These days, this milkshake has become a tradition, especially after sports games or heavy workouts. And it is also my personal favorite drink for when I need something cold and chocolatey without immediately crashing afterward. If you love peanut butter and chocolate together, this recipe absolutely delivers.
🥘 Ingredients
All I need are a few simple and wholesome ingredients when I make this vegan peanut butter cup milkshake. This is everything I use to create the perfect creamy texture and chocolate peanut butter flavor:
Frozen bananas: I use very ripe frozen bananas to naturally sweeten the milkshake while creating a thick, creamy consistency.
Cacao powder: Raw cacao powder adds rich chocolate flavor with a slightly more intense taste than regular cocoa powder.
Smooth peanut butter: Creamy natural peanut butter blends smoothly into the milkshake without making it grainy.
Dairy-free milk: I like using almond milk, cashew milk, or coconut milk, depending on how rich I want the shake.
Optional sweetener: Maple syrup or dates can be added if extra sweetness is needed.
Optional toppings: Crushed peanuts, chocolate drizzle, vegan whipped cream, or cacao nibs make great finishing touches.
🔪 How To Make
These are the quick, easy steps I follow whenever I make this vegan peanut butter cup milkshake:
Add ingredients: First, I add the frozen bananas, cacao powder, and milk to the blender.
Blend base: Then I blend everything until smooth. Next, I add in the peanut butter and continue blending until fully incorporated.
Adjust and serve: I adjust the texture and the sweetness if necessary, and serve immediately in chilled glasses with toppings of my choice.
My #1 Secret Tip for this vegan peanut butter cup milkshake recipe is to freeze the bananas fully before blending. If I use soft or partially frozen bananas, it blends into a thinner consistency, which is more like a smoothie instead of a thick milkshake consistency.
Other Tips To Keep In Mind:
- Use ripe bananas: I like bananas with brown spots, as these give the sweetest flavor and smoothest texture.
- Slice bananas thinly: Before freezing, I cut the bananas into thin slices and freeze them in a single layer. This prevents large ice chunks that do not blend.
- Blend gradually: I start with less milk first, then slowly add more if needed, so the milkshake does not become too thin.
- Scrape down the sides: Make sure to scrape down the sides of the blender as you go to avoid chunks of fruit or blobs of peanut butter.
- Soak dates: If I am using dates to sweeten the milkshake, I make sure to soak them until they are completely soft before adding them to the blender.
📖 Variations
I love changing this vegan peanut butter cup milkshake depending on what we are craving or what ingredients I have available. These are 3 versions I make on repeat:
Protein boost: I add 1 scoop of chocolate vegan protein powder and a teaspoonful of hemp or chia seeds to the blender. My husband loves drinking this before his weekend hikes.
Mocha flavor: Whenever I need a caffeine boost, I blend in 1 teaspoon of instant espresso powder. This gives the milkshake a rich coffee flavor, which is the pick-me-up I need on busy afternoons.
Coconut version: I replace the almond or cashew milk with a 3/4 cup blend of coconut milk and coconut cream. This gives the milkshake a slight hint of coconut that does not detract from the main flavors. If I really want to make the flavor more obvious, I add a sprinkle of toasted coconut to the top of the milkshake before serving.
🍽 Serving Suggestions
This milkshake can be served as a snack, dessert, or even as breakfast. If you want to serve it as part of a dessert spread, I recommend pairing it with items whose flavors will complement the peanut butter and chocolate notes. My vegan caramel popcorn pairs really nicely, or if you want something slightly earthier, try some black sesame cookies instead.
At home, we build our desserts around this milkshake. Recently, I have really enjoyed dunking a few vegan graham crackers into my drink, while my kids drink theirs with a side of vegan cookie dough. If I have enough time, I love serving these milkshakes with some gooey and delicious vegan smores, which is everyone’s favorite pairing.
🧊 Storing And ♨️ Reheating
Refrigeration: This milkshake is best enjoyed immediately, but it can be kept in a sealed jar or airtight container in the refrigerator for up to 24 hours.
Freezing: Leftover milkshake is best poured into popsicle molds and enjoyed as a frozen dessert later on.
Reheating: This milkshake is best served cold and requires no reheating.
❓Recipe FAQs
Sweetness and flavor depend on the ripeness of the bananas and the type of cacao or cocoa powder used. Underripe bananas lack that key sweetness. If you want to guarantee a strong flavor in the milkshake, I recommend adding 1 tablespoon of peanut butter powder and 1/2 teaspoon of vanilla extract to the mix. I like mixing the powdered peanut butter with the milk before blending.
Peanut butter can stick heavily to the sides of the blender if it is added too early, before the liquid ingredients start moving properly. I always blend my bananas, milk, and cacao first, then add the peanut butter. Doing it in this order means the peanut butter is less likely to stick to the sides.
If my milkshake is too thick to blend, I add a tablespoon of dairy-free milk at a time, and blend until it loosens up. And if it is too thin, I add a few more frozen banana pieces. I avoid adding raw ice cubes to thicken it up, as this will water down the flavor.
Love this Vegan Dessert recipe? Please leave a 5-star rating 🌟 in the recipe below and/or a review in the comment section further down the page!
You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST to see more delicious, healthy, family-friendly food, and if you have any questions, I’m here to help!
Vegan Peanut Butter Cup Milkshake (Creamy & Rich!)
Healthy plant-based milkshakes just got a whole lot better with this vegan peanut butter cup milkshake. I blend frozen bananas, creamy peanut butter, and rich cacao into a thick chocolatey drink that tastes surprisingly close to the candy inspiration. In just 5 minutes, I have a smooth and creamy milkshake that looks like it came straight out of a retro malt shop.
Servings: 2
Calories: 332kcal
- My #1 Secret Tip for this vegan peanut butter cup milkshake recipe is to freeze the bananas fully before blending. If I use soft or partially frozen bananas, it blends into a thinner consistency, which is more like a smoothie instead of a thick milkshake consistency.
- Use ripe bananas: I like bananas with brown spots, as these give the sweetest flavor and smoothest texture.
- Slice bananas thinly: Before freezing, I cut the bananas into thin slices and freeze them in a single layer. This prevents large ice chunks that do not blend.
- Blend gradually: I start with less milk first, then slowly add more if needed, so the milkshake does not become too thin.
- Scrape down the sides: Make sure to scrape down the sides of the blender as you go to avoid chunks of fruit or blobs of peanut butter.
- Soak dates: If I am using dates to sweeten the milkshake, I make sure to soak them until they are completely soft before adding them to the blender.
Serving: 8oz glass | Calories: 332kcal | Carbohydrates: 40g | Protein: 11g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Sodium: 264mg | Potassium: 755mg | Fiber: 9g | Sugar: 18g