One of my favorite treats is a milkshake made with Baskin Robbins Love Potion #31 ice cream. It’s white chocolate and raspberry ice cream with raspberry swirls and raspberry filled chocolate hearts.
I used to enjoy these milkshakes a lot more but as I’ve become more health conscious and now eat mostly vegan, I find them too syrupy and too milky. But, I still love the flavor combination, so I decided to have one last Baskin Robbins milkshake and then try making my own at home. I also decided that I’d have my kids taste test to compare the two versions.
I got my final fix from Baskin Robbins and shared it with my kids. We all agreed that it was yummy. Then, I got my ingredients for my homemade concoction and blended everything up. It turned out a bit different than the Baskin Robbins version, but I liked it better and my kids thought it was yummy too.
My homemade raspberry dark chocolate milkshake is definitely healthier and I’m definitely going to be making it again. If you’d like to try it too, here’s the recipe:
Raspberry Dark Chocolate Milkshake
1.5 cups frozen raspberries
1 raspberry-filled dark chocolate bar
1.5 cups vanilla almond milk ice cream
3 cups unsweetened vanilla almond milk
Start by freezing the chocolate bar. This will make it easier to chop and help the raspberry filling stay in. Fill your blender with the raspberries, ice cream and almond milk and blend until creamy. You may need to add more milk or more ice cream if your milkshake is too thick or too thin. You can also add more raspberries if you want a stronger raspberry flavor.
Next, chop the chocolate bar into small pieces and add it to the blender. Blend until the chocolate is incorporate, but not so long that the pieces get blended into tiny bits. Serve the milkshakes with straws and spoons. This recipe makes about 6 small or 3 large milkshakes. Enjoy!







I still haven’t tried the vanilla almond milk ice cream (keep meaning to!), looks like it’s a keeper!
And I still haven’t tried your black bean brownies!