homemade nutella bailey's milkshake

by Rachel MacKay

So not to confuse you or anything, but this recipe doesn’t have nutella, bailey’s OR milk in it. Huh?

Instead, it has chocolate hazelnut butter + banana ice cream + coconut irish cream. A bit of a long title, dontcha think?

I know I said my thing is easy recipes. This is a three-parter, but each individual step is easy peasy AND the result is bananas, literally!

 

Step 1: Homemade Bailey’s

This delicious recipe for a vegan version of Bailey’s irish cream was passed on to me years ago by my friend lynseylovesfood. If you love coconuts and you love Bailey’s, this drink is for you. You may think of Bailey’s as more of a cold weather beverage. But, what if you make it into a milkshake, or rather a “mylkshake”? Summer in your mouth!

Step 2: Homemade Nutella

I recently procured a Vitamix, a long-time dream of mine, because #treatyoself!

There are so many things I wanted to make, I almost didn’t know where to start. I think I made a very wise decision, and opted for a healthier version of Nutella. Nutella used to be a major vice of mine. I always had a mini jar on hand and would steal spoonfuls here and there, or just straight up it eat out of the jar. I’ve since retired my beloved Nutella, leaving room for this brand spanking new love affair to begin.

Since I’ve never owned a high powered blender or a food processor, I didn’t realize how easy it is to make homemade nut butter. What the heck have I been doing all my life?!

 

Step 3: Banana Ice Cream

 

I’ve been making this healthy vegan ice cream for years, but using a Vitamix to make it is a GAME CHANGER! I’m really pimpin’ out the Vitamix right now, but you don’t even know how long I’ve been wanting one of these bad boys for myself, it is glorious.

 

Chocolate Hazelnut Butter (aka healthier Nutella!)

  • 1 cup hazelnuts, roasted
  • 2 soaked dates + date water (about 1-2 tbsp)
  • 2 tbsp raw cacao powder
  • pinch of salt
  • splash of vanilla extract

Roast the hazelnuts for 10-15 minutes at 350, post-roast, place nuts in a dish cloth and give ’em a rub to shake the skins off.

Place the hazelnuts in a food process or high powered blender and blend until smooth. Add the rest of the ingredients and blend.

Voila, nut butter!

Chocolate Hazelnut Banana Ice cream

  • 3 frozen bananas (cut into pieces)
  • chocolate hazelnut butter
  • (that’s it!)

I cut my bananas in half, however, if you don’t have a super strong blender/food processor, it might have some trouble crushing a frozen nanner. Before freezing the bananas, cut them into coins. If you make the nut butter first, leave about a tablespoon (or more if that’s to your liking) in the blender which will make this into chocolate hazelnut banana ice cream… mmm. Throw the bananas into the blender (I added a wee splash of nut milk, but totally not necessary), blend. Pour the mixture into a baking pan and pop it back in the freezer for 20-30 minutes.

Coconut Irish Cream (aka healthier Bailey’s!)

  • 2 cans coconut milk
  • ½ cup coconut sugar (or brown sugar)
  • ¾ cup of strong coffee
  • 1 cup of Jameson

Add the coconut milk to a pot and bring to a low boil. Whisk in sugar and continue cooking for about 8-10 minutes until it thickens slightly. Remove from heat and whisk in coffee and Jameson.

And finally, pour your coconut irish cream into a small (or large  ) glass and top with your chocolate hazelnut banana ice cream. Enjoy with a straw or a spoon!

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