What happens when you combine chocolate, whiskey, ice cream, and Way Better Snacks with a kick of spice? Amazingness. That’s what happens. Meet our boozy milkshake. Did we mention it’s vegan?

Chocolate whiskey milkshakes, anyone? We thought so.

Salty and sweet is the ultimate snacking combo. That’s why we’re pairing our homemade coconut milk ice cream milkshakes with our Way Better sweet chili chips. Think Mexican mole spices meet dessert indulgence. When the summer heat hits, it’s a perfect pairing with our Sweet Chili chips–offering just enough of a kick with a crunchy sweetness to balance it all out.

Coconut milk ice cream is the perfect addition to a summery, boozy adult milkshake.

But, the star of the show here is iced chocolate (adult-time) perfection. You’ll be amazed how easy to whip up a batch of homemade ice cream is with simple ingredients like coconut milk, sugar, and cocoa powder. You can prep the ice cream in advance so that you’re ready to blend the day-of your summer bash, impressing all of your friends with boozy milkshakes made from scratch.

And, yes. You heard us right. This whole batch of boozy, creamy, chocolatey deliciousness is vegan! Full-fat coconut milk gives you the cream without the cow. Your veggie-loving friends will be super stoked, and everyone else will be surprised to learn that they’re making a way better difference while enjoying something so delicious!

Combining chocolate, whiskey, and a kick of sweet chilly in this way better boozy milkshake.

Feeling a little less adventurous? It’s totally okay to use store-bought ice cream or to skip the whiskey. We promise it’ll still be way delicious.


Boozy Milkshake

  • cook: 30 minutes
  • prep: 24 hours (freeze)
  • servings: 1 quart


2 (15-ounce) cans full-fat coconut milk

1/2 cup sugar

2/3 cup cocoa powder, sifted

1/2 tsp salt

1 Tbsp cornstarch

1 tsp vanilla extract

3 Tbsp Whiskey

3 to 4 ounces dark chocolate, coarsely chopped

¼ cup dairy-free milk or more whiskey, for the milkshake

Way Better Sweet Chili Corn Tortilla Chips


Make sure your ice cream maker is ready to go (this usually means freezing the bowl overnight).

Combine the coconut milk, sugar, cocoa powder, salt, cornstarch, and vanilla extract together in a blender. Blend until smooth,

Pour the blended ingredients into a saucepan and bring to a simmer over medium heat. Let simmer for two minutes before removing from the heat. After cooling for a few minutes, cover with plastic wrap and refrigerate until completely chilled (2-4 hours).

When the mix is completely chilled, follow the directions for your ice cream maker to make the ice cream. About 10 minutes into the churning, add the whiskey and the dark chocolate. When the ice cream is done churning, transfer to a freezer-safe container and let freeze until totally solid (8+ hours).

To make the milkshake, combine a few scoops of ice cream with ¼ cup of liquid of your choice (dairy-free milk, more whiskey, or a combination!). Blend until smooth, and serve with Way Better Sweet Chili Corn Tortilla Chips.

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