This collaboration was sponsored by Beckon Ice Cream. All thoughts and opinions are my own. Thank you to brands like Beckon Ice Cream for making Chickpea in The City possible.
Happy St. Patrick’s Day, friends! I kind of forgot it was even a holiday with everything going on lately. I’m sure you can relate. The current state of the world the last week and a half has made it hard to share what I normally do. Especially as a freelancer/content creator, I’m unsure of what to focus on with my posts and what is right to say or share. During the last few days alone, I’ve felt an overwhelming amount of emotions – everything from super low lows to really good highs – which I’m sure we’ve all felt at one point or another. While a lot feels like it may be falling apart, there are still so many things to feel blessed and grateful for. A few things I’m grateful for personally are having enough food for the moment, living close to my boyfriend so that it’s easy to go for walks together and quarantine together at times and to continue to work on a few projects.
One project I’m lucky enough to share today. This matcha mint chip milkshake! This was originally meant to be shared last Friday so that you could all go out and make them during St. Patty’s Day weekend but I think it was a universal feeling that no one really wanted to focus on social media and sharing “new and fun” content. However, I think the best thing we can do now and going forward is continue to spread positivity where we can. I want to preface this blog post by saying that I am well aware most people are not going to be running to the grocery store right now for ice cream or matcha… but if you have any of these items on hand – treat yourself to a milkshake while you hunker down with a new Netflix show. I highly recommend Love Is Blind if you haven’t watched yet! P.s. Dustin just made me take a BuzzFeed quiz to find out which Love Is Blind character I am and I got Mark Cuevas… because he’s the emotional one. #Relatable.
Before I share the full recipe below, you can easily sub a lot of these items and I want to make this accessible to all. For the basics think peppermint of some kind (whether that’s mint extract or fresh mint leaves), ice cream (preferably mint chip), chocolate chips (I prefer dark!) and any milk (lactose-free or dairy-free recommended). See how easy making a milkshake can be! For making it more green (totally unnecessary but more fun if so), you can use a dash of spirulina (if you have on hand), a few spinach leaves OR matcha powder. Any greens powder would work but just keeping things natural here!
In this specific recipe, I used a new (to me) ice cream brand called Beckon Ice Cream. Based in Boston, it’s a small woman-owned business that makes dairy-full, lactose-free ice cream. As you guys probably know if you’ve followed me for quite some time, ice cream is my favorite dessert of all time but sometimes it’s hard to find a good dairy-free alternative. Although I’m not dairy-free myself, sometimes I need to take digestive enzymes before I eat ice cream or any dairy products in order to break down the lactose. Good news is, Beckon Ice Cream is LACTOSE-FREE. So if you’re lactose intolerant, this is the ice cream for YOU.
Trust me when I say it’s not like any other ice creams that lack flavor and texture. It’s completely creamy, scoops REALLY well (like any average name brand ice cream) and they use simple, fresh ingredients. No gums, additives or fillers. Oh and most importantly, no artificial sweeteners or colors. They don’t focus on calories per pint or anything weird and funky… just GOOD ice cream that makes you feel GOOD. Happy inside and out.
- 1 pint of Beckon Ice Cream Mint Chip flavor
- 1-1.5 cup of unsweetened almond or coconut milk (or lactose-free milk)
- 1-3 fresh sprigs of mint leaves (or 2-3 drops of peppermint extract)
- ½ cup dark chocolate chips
- Handful of ice
- 1.5 tsp of matcha (optional)
- Handful of spinach (optional but for added nutrients and color)
- Combine all ingredients above besides whipped cream in a blender and use a tamper if you have a Vitamix or other high-speed blender to blend all ingredients while keeping the shake thick. Use one cup of liquid at first and increase until desired consistency. Pour into 2 glasses and top with whipped cream (optional) and extra chocolate chips. Enjoy!
I’m so glad they decided to partner with me this month for this collaboration and my first thought automatically was milkshakes. So to get right to it, here’s the recipe. You can use any blender you have on hand but I find that high-power blenders (I use a Vitamix) work the best to make it super thick. Anyways, enjoy! Sending love, light and tons of milkshakes to you all. For a full list of stores that Beckon is sold at, check their store locator here (and if you live in Chicago it’s available in Whole Foods and all Whole Foods stores nationwide!). Happy Tuesday, friends.
xx,
