I used Double Rainbow's Vanilla Bean Soy Cream for these shakes because it's super creamy and pretty dang close to a traditional (read: dairy-full) vanilla bean, but if you're anti soy, I've also recently checked out the So Delicious brand of Cashew Milk Ice Creams and they're also really, really good -- and with a relatively short ingredient list. (The Snickerdoodle, my goodness...) And of course, you can always hock your fave regular ice cream in there if you don't take issue with dairy. You kinda can't go wrong...

For the coconut whip: Chill a can of full-fat coconut milk upside-down in the fridge overnight. Flip the can right-side up, open it up, pour off the watery portion (reserve for another use!) and whip the creamy portion with a tablespoon or two of real maple syrup until stiff peaks form. Easy.