Ingredients
Scale
- ½ to ¾ cup strong brewed coffee, completely cooled (refrigerate for at least 1 hour)
- 2-3 large scoops coffee ice cream (about 1½ to 2 cups)
- ½ to ¾ cup whole milk (or milk of choice)
- 1-2 tablespoons granulated sugar, honey, or maple syrup (optional, adjust to taste)
- 1-2 tablespoons chocolate syrup (optional, for mocha flavor)
- Whipped cream, for topping (optional)
- Chocolate shavings or cocoa powder, for garnish (optional)
- Coffee beans, for garnish (optional)
Instructions
- Brew and cool coffee: If you haven’t already, brew ½ to ¾ cup of strong coffee using your preferred method. Make it stronger than you’d normally drink since it will be diluted. Let it cool to room temperature, then refrigerate for at least 1 hour until completely cold. This step is crucial—warm coffee will melt your ice cream.
- Prepare your blender: Take your coffee ice cream out of the freezer and let it soften at room temperature for about 5 minutes. This makes blending easier and smoother. Slightly softened ice cream blends better without overworking your blender motor.
- Layer ingredients strategically: Pour the cold brewed coffee into your blender first. Add the milk next—start with ½ cup; you can always add more. Then add your scoops of coffee ice cream on top.
- Add optional ingredients: If you’re using sweetener (sugar, honey, or syrup), add it now. For a mocha version, add 1-2 tablespoons of chocolate syrup at this stage.
- Blend until smooth: Start blending on low speed for a few seconds to get things moving, then increase to medium-high speed. Blend for 30-45 seconds until completely smooth and uniformly combined. You should see no chunks of ice cream and a consistent light brown color throughout.
- Check consistency: Stop the blender and check the thickness. The milkshake should be thick enough to coat a spoon but thin enough to drink through a straw. If it’s too thick, add 2-3 tablespoons more milk and blend for another 10-15 seconds. If it’s too thin, add another small scoop of ice cream and blend briefly.
- Taste and adjust: Give it a quick taste test. Need more coffee flavor? Add 2 tablespoons more brewed coffee. Too bitter? Add a tablespoon of sugar or honey. Want it sweeter? Add more ice cream or sweetener. Blend briefly to incorporate any additions.
- Serve immediately: Pour your coffee milkshake into tall, preferably chilled glasses. Top with a generous swirl of whipped cream if desired. Garnish with chocolate shavings, a dusting of cocoa powder, or even a few whole coffee beans for a café-worthy presentation. Insert thick straws and enjoy right away while it’s perfectly cold and creamy!
Notes
- Coffee strength matters: Use coffee that’s stronger than you’d normally drink. A good rule is to use 50% more coffee grounds than usual when brewing, as the ice cream and milk will dilute the flavor significantly.
- Temperature is critical: Never add warm or hot coffee to your milkshake. It must be completely chilled. Make your coffee the night before or use cold brew coffee for convenience.
- Texture control: The ice cream-to-milk ratio determines thickness. More ice cream and less milk creates a spoonable, ultra-thick shake. More milk creates a thinner, easier-to-sip version.
- Decaf option: Use decaffeinated coffee and decaf coffee ice cream (harder to find, but some brands make it) for an evening treat without the caffeine.
- Make it boozy: Adults can add 1-2 ounces of coffee liqueur (Kahlúa), Irish cream (Baileys), or vanilla vodka for a dessert cocktail version.
- Sweetness varies: Different coffee ice cream brands have vastly different sweetness levels. Always taste before adding extra sugar.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Method: Blending
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 milkshake (approximately 12-14 oz)
- Calories: 320
- Sugar: 35g
- Sodium: 105mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 55mg