Smoothies and Milkshakes

Cereal smoothie:
Fill glass half up with bourbon, fill up with crushed ice. 

Get yourself a Vita-Mix, as shops use them to make their smoothies.  Expensive but worth it because the powerful engine can do the job.  If you want it cold, instead of ice, use frozen blueberries/strawberries if they are part of your mix.  Bananas, Avocado give a nice rounding thickness to drinks.  The fun is you can mix & match different fruit and veggies in unlimited fashion.  Just don't blend fish ala Saturday Night Live skit.

I use to own a Vita-Mix ( with the stainless steel not plastic container) and everything howler said is 100% true. They are great and just experiment with stuff as you grow more confident. Enjoy.

Find a brand you like, Tillamook is pretty good and fairly widespread. You can add a bit of heavy cream in to get a super rich shake.

Ice cream, but I rarely have it in the house. I like ice too tho

My trick is to "build tolerance" by eating cheese and dairy with something slow digesting to help it out. Eventually your stomach gets used to it again, I think

You can delete your own post with the drop down menu in the right upper corner, just right of "quote" and "edit". 

If you can afford bananas and a bottle of imitation vanilla extract (the real stuff ain't cheap) you can make your own banana icecream base:

www.dishbydish.net/2-ingredient-banana-ice-cream-gluten-free-vegan/

If you can afford it, I'd recommend adding some oat milk for creaminess (you likely won't need the vanilla in that case). You could then add whatever combination of fresh berries are affordable and in season. Frozen berries might work, too, in a pinch.

I'm gluten and lactose intolerant, and haven't been able to digest red meat for several years. Doctors don't know why, and have stopped investigating. I'm being involuntarily pushed towards a vegan diet and experiencing the pain of higher grocery bills. I haven't had lactose free ice cream in I don't know how long because of tightening the belt (literally and figuratively, not being able to eat much leads to weight loss, who knew?).

I can still do poultry and fish now and then, thankfully. I have had to switch to tofu, soy/almond/oat milk, and avoid basically all fast food as the oil used to cook even french fries can get to me. I'm on a prescription strength supplement now because after ignoring my complaints for years my Doc. discovered I'm clinically malnourished. But, I'm alright and even those levels will return to normal in a few months.

As to smoothie and milkshakes, protein powder is something I'd only use if you are actively working out and trying to build muscle mass. Otherwise, your body will just process it out as waist and you'll literally be putting money down the toilet. If you are exercising, you also know lots of water is key. Take care of those kidneys.

There are other ways to sneak healthy thing in other than protein, though. Oat milk is high in fiber, so if you use that instead of dairy your gastroenterologist will thank you. I believe diets high in fiber are supposed to be good at keeping cholesterol levels healthy, but I am not a doctor, consult an actual doctor, etc.

Soy milk can be surprisingly good, but has a lot of added sugars when compared to dairy or other dairy alternatives. So, if all things are in moderation, that is an option, too.

Flavor-wise, investing in REAL vanilla extract (mexican or madigascar) is what will make the most dramatic difference and lead you to never crave bought icecream again. It isn't cheap, though, as vanilla comes from the bean of only 3 species of very fussy orchids that must be hand pollinated. Artificial vanilla is so common we have come to take this spice for granted, but once you've had the real deal you know why it is such big business. Prices fluctuate wildly year to year due to how the weather affected the plants that season.

Also, if you are making a vanilla base to add berries to, vanilla bean paste is amazing, going above and beyond vanilla extract. If you've ever had Breyer's vanilla you remember the little black flecks. I don't know what those REALLY are in their icecream, but vanilla bean paste ends up looking like that. It carries tremendous flavor and ads a subtle texture that is delightful.

(One of my first jobs was being a soda jerk at an old-school ice cream parlor, sorry for the rambles,).