1 pint non-dairy chocolate ice cream (we used Dark Chocolate Coconut Bliss)
2 cups plus 2 tbsp non-dairy chocolate milk alternative (we used So Delicious Chocolate Coconut Milk)
1 cup non-dairy dark chocolate chips
4 vegan sandwich cookies (we used Newman-O’s)
2 tablespoons prepared non-dairy caramel sauce (we used Liefie’s Coconut Milk Salted Caramel Sauce)
2 tablespoons prepared non-dairy chocolate syrup (we used Holy Kakow)
1 vegan brownie (we used Nature’s Bakery Double Chocolate Brownie)
1 package vegan nut butter cups (we used Justin’s)
Non-dairy whipped topping (we used Soyatoo! Soy Whip)
2 bamboo skewers
Blend non-dairy ice cream and non-dairy chocolate milk in blender until smooth. Set aside.
Combine 2 tbsp of chocolate coconut milk and chocolate chips in a bowl. Melt in microwave in short bursts (appx. 15 seconds), stirring between. Continue until melted and smooth.
Dip rim of glass in melted chocolate chips. Refrigerate 5 minutes to set slightly.
Crush vegan sandwich cookies into bite-sized pieces. Press pieces into chocolate on rim of glass until chocolate is covered.
Drizzle caramel and chocolate sauces inside glass. Pour milkshake into glass.
Top with non-dairy whipped topping.
Break or cut brownie and nut butter cups into bite-sized pieces and slide onto top 2-3 inches of each bamboo skewer. Place into milkshake.
Top with additional chocolate sauce and serve immediately.