Banana Blueberry Dairy-Free Milkshakes

by Heidi on March 31, 2012

It’s hard to believe this thick, creamy milkshake is low oxalate and dairy-free.  My boys love to slurp down these dairy-free milkshakes, then show-off their milkshake mustaches.  Banana blueberry dairy-free milkshakes make a perfect summer treat or even breakfast-on-the-go (They are to0 thick for sippy cups — add extra coconut milk or let the shake thaw a little before serving to a toddler.)  I especially like to serve dairy-free milkshakes with hamburgers and butternut squash “fries” as a nostalgic reminder of my childhood (We eat our hamburgers grain-free on a bed of lettuce with a tomato slice or with Kinnikinuck Tapioca Rice Gluten-free Hamburger Buns– 8.3 mg. oxalate per bun) .

Enjoy this cool treat!

Banana Blueberry Dairy-Free Milkshake

Dairy-Free Milkshake Mustache!

Banana Blueberry Dairy-Free Milkshakes

1 frozen banana
1/2 cup frozen blueberries
1 cup coconut milk
1 T honey or 3-4 drops liquid Stevia (optional)

Put all of the ingredients into a food processor or blender and blend until smooth (if your freezer is super cold you may have to let the banana thaw 10-15 minutes before mixing in order for it to blend).  Pour into two frosty mugs and enjoy!

Makes two 7-8 ounce milkshakes

Oxalate Note:  Bananas are a medium oxalate fruit with 5.3 mg. oxalate per medium banana.  All other ingredients are low or very low oxalate.  Banana Blueberry Dairy-Free Milkshakes have about 4.5 mg. oxalate per serving.

Substitutions and Variations:  You can substitute strawberries for the blueberries (raising the oxalate content to about 6 mg. per shake).  You might also wish to add a couple tablespoons rice protein, egg white protein or pea protein powder.  DO NOT leave out the banana — frozen bananas are what give this shake its thick, creamy texture!

Other Diets:  Banana Blueberry Dairy-Free Milkshakes may also be suitable for gluten-free, dairy-free, vegan, vegetarian, Paleo, GAPS, SCD and GFCF diets.

What are your favorite ways to enjoy low oxalate, dairy-free milkshakes?  Let us know in the comments section below.

{ 16 comments… read them below or add one }

Beth March 31, 2012 at 11:35 am

Yum! I’ll definitely be trying this!
And thanks for mentioning butternut squash “fries” – I’ll be trying them too! :)


Heidi April 1, 2012 at 8:11 am

We love butternut squash fries! I hope to get the recipe up soon (along with about 100 other recipes . . .). Until then, try peeling a butternut squash, scooping out the seeds and cutting the squash into fry-shaped pieces. You can fry in a skillet with coconut oil over medium high heat or toss with coconut oil and roast in a 350 degree oven for about 30 min. (if you prefer olive oil, turn down the heat).

Hope you enjoy them with your shake!


Beth April 1, 2012 at 2:30 pm

Trying them tonight! Thanks for the “how to”.


Heidi April 2, 2012 at 11:42 pm

You’re welcome! Let me know how they turned out.


Beth April 3, 2012 at 6:16 am

The fries turned out a little soggy, but they were delicious. The squash had been in the fridge … would that make a difference? Should I have baked them for longer?
Still trying to find some blueberries … not common to find where I live. As soon as I do I will be making that shake! :)

Cindy May 15, 2012 at 5:37 am

What is the oxalate content of the blueberries? The list from my doctor lists them as high and I’m suppose to avoid them. I keep finding conflicting info on the Internet. I can’t bear the pain of another kidney stone and don’t want to go against my doctor’s advise.


Heidi May 15, 2012 at 6:43 am

Hi, Cindy.
Blueberries are low oxalate at 4.0 mg. oxalate per half cup. They were retested in Dr. Liebman’s Lab (an oxalate researcher scientist from the University of Wyoming) in 2007 – funded by the VP Foundation. Unfortunately, many great doctors and otherwise good resources haven’t updated their food lists to reflect this new information. Blueberries are the one food that is most often mis-listed on oxalate food lists. If you haven’t checked out my post on How to get an Accurate Food List, I invite you to do so. Lots of new testing in the past 6 years have really changed what we can and can’t eat and most doctors’ lists do not accurately reflect this (also the list is 196 pages long with over a thousand foods — much more comprehensive than most doctors can give their patients.) Hope this helps! I gave up blueberries for 12 years before I found out they had been retested and were back on the menu! Now I eat them a lot.


VV October 6, 2013 at 8:40 pm

But the list on the site shows blueberries as “unknown” … ? I’m soooo confused!


VV October 6, 2013 at 8:41 pm

OOPS! Different site! Disregard. That one is …


Heidi October 7, 2013 at 1:30 am

Blueberries are low oxalate. And yes, we had some confusion at the beginning when I named my site because I thought the other site was the Low Oxalate Diet site. My bad. Anyway that site is usually pretty accurate. Not sure why they have blueberries as unknown. If you are feeling confused about oxalate values I strongly suggest joining the Trying Low Oxalates Yahoo Group or Facebook group. Values from a new testing batch just came in the list was updated yesterday to reflect them.


Mariann D. May 21, 2014 at 3:00 am

Wow, I just made this. I didn’t have any coconut milk in the house, so I used a cup of water and a tablespoon of sunbutter (just like your milk substitution). I hope this didn’t increase the oxalate content too much, because it was really yummy! Thanks for the recipe.


Ruth Ann May 21, 2014 at 8:31 am

This is so yummy! Thank you. I make it with strawberries occasionally, too.


Heidi May 21, 2014 at 8:32 am

You’re welcome, Mariann.
Great idea making it with the sunbutter! I bet that was yummy. A tablespoon of sunbutter only has about 3 mg. oxalate, so no problem there.


Doreen August 16, 2014 at 9:55 pm

Love your recipes. You understand more than anyone how difficult this is. Please send any recipes and especially any changes in food oxylate content (like blueberries) that you have learned about. Thanks again!


Heidi August 16, 2014 at 11:44 pm

You’re welcome, Doreen. I have some new recipes I’d like to post but I’m having technical difficulties with the website not accepting new posts. Hopefully I’ll get it figured out soon!


Heidi April 6, 2012 at 2:12 am

Butternut squash acts more like a carrot than a potato when cooked, so they tend to get soft and soggy instead of crisp when fried. It’s hard to work around. I like the flavor so much I still make them, but if you really want something that will crisp up like a french fry, you might try turnips. They usually work a lot better. I’m not as fond of the taste, though, so it’s a toss up . . .

You might want to try the shake with strawberries if you can’t find blueberries. Peaches would also be yummy (both strawberries and peaches are a little higher oxalate than blueberries but not too much). Or even use a little more banana. The extra fruit is inter-changeable. You just have to make sure you use a frozen banana to get the creamy, frosty consistency.

Have fun playing!


Leave a Comment

{ 1 trackback }

Previous post:

Next post: