Lightly toast almond flour in a dry skillet or pan over medium heat, until fully golden and fragrant (2-4 minutes). This is very important taste-wise, so don't skip!
Transfer toasted almond flour to a small bowl, and mix in cocoa, sweetener to taste, coffee (optional) and salt. Add in butter, mix until thoroughly combined. Place both in the freezer while you make the milkshake.
For the milkshake
Add the vanilla ice cream and milk of choice to a blender and run until just combined. Add half of the cookie crumb mixture and pulse for a few seconds (don't want to completely blend them in!).
Mix in the remaining crumbs (I always like having larger chunks!) and enjoy right away!
For the 'no ice cream' milkshake
Add all ingredients, aside from the ice, to a blender and run until smooth. Taste for sweetness, add the ice and pulse until thick. Be careful not to over do it, or you'll lose coldness very quickly!
Add half of the cookie crumb mixture and pulse for a few seconds (don't want to completely blend them in!). Mix in the remaining crumbs (I always like having larger chunks!) and enjoy right away!
*Please see section on sweeteners for deets and possible subs. And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! **In terms of coconut milk brands, I’ve recently discovered Roland’s Organic Milk and I’m in love. It’s sooo creamy even right of the can, and has a much milder flavor than any other brand I’ve tried. Honestly cannot recommend it enough (can you tell I’m obsessed?!). Plus, it whips beautifully.Please note that nutrition facts were estimated per milkshake, using our no-churn vanilla ice cream.