Vegan Grimace Shake

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Let’s make a Vegan Grimace Shake to celebrate his Birthday (but really let’s just make it because it’s delicious and refreshing!)

Recently McDonald’s released a special shake for Grimace’s Birthday. Fun fact, the original Grimace had 4 arms and would steal shakes from children in the ads. For some reason this scared children!

Go figure, so McDonald’s cut off two of his arms and made him a bit dopier and friendlier. In any case, it’s Grimace’s birthday so they made him a special shake.

Of course since I don’t go to McDonald’s, I found out about it because I kept seeing folks on TikTok with it. They would drink it and then have a strange reaction to it, as if the milkshake either killed them or made them lose their minds. Either way, I have to say my interest was piqued!

Folks have been saying it tastes like vanilla ice cream with a hint of berries. Kind of like the milk in a bowl of Fruity Pebbles cereal that you drink towards the end. So all I did was get a pint of vegan vanilla ice cream, blend it with some plant milk and frozen blueberries. I was honestly shocked that it was pretty good!

Now if you don’t wanna use store-bought vegan ice cream, I do have a simple recipe to make some at home! I’ll include it in the recipe below. But here’s a little break down as well.

no churn vegan ice cream

This is a no churn recipe for all us folks who don’t have an ice cream machine. Obviously if you do, you know how to use it, so go for it!

While this is a simple recipe, there are a few tips and tricks that will make this go as SMOOTH as possible.

  1. Chill the Coconut Milk in the top shelf of your fridge at least overnight, but ideally 24 hours. Since we want to minimize the amount of coconut water in the mixture, this will help ensure that the cream separates from the water and pops out easily. Protip: Open the can from the bottom, that way you can easily drain the water since the cream will be at the top.
  2. You can use Coconut Cream, but it will make this much richer and heavier. It was good, but I found it to be too RICH and could barely eat more than a few bites before getting full.
  3. Use a hand mixer or high speed blender! They both have their pros and cons. A hand mixer will take longer, but the risk of over blending is less. You also might see little morsels of unblended coconut milk. You can add 1 Tbsp of coconut water to help loosen it up, but we will be double blending this to make a shake, so I didn’t stress about it. A blender is more efficient and way faster, but you have to make sure you don’t go too long or you’ll over blend and the cream will curdle. Blend until combined and stop immediately.
  4. Once blended, freeze overnight in a metal or freezer safe container. The next day you should have some beautiful vegan ice cream! For the milkshake, you just need to blend it with some plant milk and blueberries.

Below is a video for my Shamrock Shake that shows you how to make your own ice cream. Just leave out the mint stuff!

handy dandy VIDEO HERE!

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Vegan Grimace Shake

Thee Burger Dude
4.73 from 72 votes
Servings 2 Shakes


  • 1 pint vegan vanilla ice cream
  • 1/2 – 1 cup plant milk
  • 1/4 cup frozen blueberries

Scratch Vegan Vanilla Ice Cream

  • 2 cans Full Fat Coconut Milk chilled 24 hours
  • 1/2 – 2/3 cup agave
  • 1 Tbsp vanilla extract


  • If making a shake with store-bought ice cream, simply blend the ice cream, plant milk and blueberries until smooth. Add more milk for a thinner milkshake, I ended up using 1 cup worth. Serve immediately with vegan whip cream if possible!

Scratch Ice Cream

  • Chill the Coconut Milk in the fridge at least overnight, but ideally 24 hours.
  • Chill a bowl and the beaters of a hand mixer in the freezer for 10 minutes. While that's happening, whisk together the agave, and vanilla extract.
  • Add the chilled coconut milk to the bowl, making sure to not add any of the water at the bottom of the can. Whip the coconut milk with a hand mixer. It will be tough but give it time, eventually it'll break down and start to cream. If not, you can add 1 Tbsp of the coconut water from the can to loosen it up.
  • Scrape down the bowl as needed, and after about 5 minutes of whipping, the coconut milk should have stiff peaks and resemble thick whipped cream. If you have little morsels of coconut milk chunks, you can add 1 Tbsp of the coconut water to break it up, but we'll be mixing this again after freezing too.
  • Then add in about 1/3 of the agave mixture and blend it, scraping down the bowl as needed. Once it's mixed, add another 1/3 and repeat until all of the agave mixture is incorporated. Once it's combined stop to prevent over mixing.
  • Add the mixture to a metal container like a bread pan, I used some glass Tupperware and that worked out well too, but just make sure your's is freezer friendly if you do! Freeze overnight.
  • The next day, your ice cream will be ready for use in a milkshake!
Tried this recipe?Let us know how it was!

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  1. Hey, just gotta say that you’re really (in my opinion) a vegan pioneer bc no vegan cook I have found approaches fast food as thoroughly as you do.
    And now for my question: I don’t like the taste of coconut. Can I use any other heavy cream for making the ice cream?

    1. Thank you, I appreciate that! I think that should be fine. I’ve made ice cream with cashew cream too, so that would work I imagine.

  2. Question,
    A lot of recipes will use “plant milk.” Which plant milk, in your opinion, best replicates the taste of milk?

    1. Hmmm, none that I’ve had would really taste like dairy milk to me. I use Ripple and Soy Milk usually, they don’t taste like diary, but I find they work great, especially in recipes like this.

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