Milkshake Recipes with Ice Cream and Coffee, Made Easy

A coffee milkshake blends vanilla ice cream, milk, and coffee into a cold, creamy drink that works as a dessert or an afternoon treat. This version uses instant espresso dissolved in a little hot water, so you can make it without waiting for brewed coffee to chill and adjust the coffee strength to taste.

Ingredients

1 tablespoon (6 g) instant espresso powder or instant coffee
2 tablespoons (30 ml) hot water
3 cups (450 g) vanilla ice cream, slightly softened
1/2 cup (120 ml) cold whole milk, plus more if needed
1/2 teaspoon (2.5 ml) vanilla extract
1 tablespoon (12 g) granulated sugar, optional
1 small pinch fine salt
1/2 cup (30 g) whipped cream, optional, for serving
2 teaspoons (10 ml) chocolate syrup or 2 teaspoons (6 g) chocolate shavings, optional, for serving

Use a good-tasting vanilla ice cream, since it makes up most of the drink. Instant espresso gives a clear coffee flavor in a small amount of liquid; ordinary instant coffee is a convenient substitute, though its flavor may be a little milder. The sugar is optional because ice cream is already sweet. Start without it, taste, and add it only if the coffee makes the shake seem less sweet than you like.

Instructions

Dissolve the coffee. Stir the espresso powder into the hot water in a small cup until no dry granules remain. Set it aside for 5 minutes to cool while you measure the other ingredients. This concentrated mixture flavors the shake without adding enough hot liquid to noticeably melt the ice cream.
Load the blender. Add the cold milk, cooled coffee mixture, vanilla extract, and salt to the blender. Add the ice cream in two or three scoops. Putting the liquid in first helps the blades catch and blend the thicker ingredients more evenly.
Blend until creamy. Start on low, then increase to medium-high and blend for about 20 to 30 seconds, just until smooth. If the blender stalls, stop it, unplug it, and use a spatula to move the mixture toward the blades; do not push ingredients down while the blender is running. Avoid blending longer than needed, because extra blending warms the shake and makes it thinner.
Check the texture and flavor. For a thicker shake, blend in another 1/4 cup (about 38 g) of ice cream. For a thinner, easier-to-sip result, add cold milk 1 tablespoon (15 ml) at a time. Taste before adding the optional sugar, then blend for 5 seconds if you add any. You can also add a little more dissolved coffee for a bolder taste, keeping the added liquid small.
Pour and serve. Divide the milkshake between two chilled glasses. Add whipped cream and chocolate syrup or shavings if desired, and serve right away with a wide straw or a spoon.

Tips

Soften, but do not melt, the ice cream. Let it stand at room temperature for about 5 minutes if it is very firm. Ice cream that is just scoopable blends easily while keeping the finished drink thick; melted ice cream produces a loose shake.
Adjust coffee gradually. Instant espresso can vary in intensity. If you are unsure, begin with 2 teaspoons (about 4 g), blend, and taste before adding more dissolved coffee. Adding dry powder straight to the finished shake can leave bitter-tasting specks.
Use milk to control consistency. Whole milk makes a rich, smooth drink. Two-percent milk works well but gives a slightly lighter texture. Lower-fat milk or an unsweetened oat beverage can also be used; add it a little at a time because different products thin the shake differently.
Keep the blender cool and clean. If making several batches, rinse the jar with cold water between flavors and let it drain. A warm blender jar can soften the ice cream quickly. Blend each batch shortly before serving for the best texture.

Serving Suggestions

Serve this shake as soon as it is blended, when the sides are frosty and the middle is still thick. A tall, chilled glass helps it stay cold a little longer, while a wide straw makes a dense shake easier to sip. For a simple finish, dust the whipped cream with a pinch of cocoa powder or cinnamon. A few chocolate shavings add crunch without changing the coffee flavor too much.

For a dessert-style serving, pour the shake into smaller glasses and pair it with plain shortbread, biscotti, or a crisp wafer. These are good choices because their mild sweetness and dry texture complement the creamy drink. If serving alongside a sweet cake or cookie, leave off the syrup or use only a small amount of whipped cream so the pairing does not become overly rich. For a casual breakfast treat, serve a smaller portion with toast or fruit rather than treating the shake as a meal replacement.

Variations

Mocha coffee shake: Add 1 tablespoon (5 g) unsweetened cocoa powder and 1 tablespoon (15 ml) chocolate syrup with the milk. Blend as directed and taste before adding sugar. Cocoa gives a deeper, less sweet chocolate note; syrup makes the result sweeter and more rounded. If the powder clumps, first stir it into the dissolved coffee mixture.
Caramel coffee shake: Add 1 tablespoon (15 ml) caramel sauce to the blender and drizzle another teaspoon (5 ml) inside each glass before pouring. Reduce or omit the optional sugar because caramel adds sweetness. A tiny pinch of flaky salt on top is optional and brings out the caramel flavor without making the whole drink salty.
Decaf version: Replace the regular instant espresso with the same quantity of decaffeinated instant espresso or decaffeinated instant coffee. The drink keeps its coffee taste, although the exact strength depends on the product. Dissolve it in the hot water just as in the main recipe.
Plant-based version: Use 3 cups (450 g) dairy-free vanilla frozen dessert and 1/2 cup (120 ml) unsweetened oat or soy beverage. Choose a plant-based dessert that is intended to be scooped; some frozen desserts soften faster, so blend briefly and serve immediately. The flavor and thickness will vary by product, so add extra beverage only if the blender needs it.

Storage and Reheating

This milkshake is best served immediately. If you need to pause, cover the glasses and refrigerate them promptly, within 2 hours of blending, then drink within 24 hours for the best flavor and texture. The shake will separate or thin as it sits, so stir it thoroughly or briefly reblend it before serving. Do not leave it on the counter while serving other food; ice cream-based drinks soften quickly at room temperature.

Freezing is possible but not ideal: the mixture can become icy and may separate as it thaws. If you choose to freeze leftovers, put them in a covered freezer-safe container and use them within about 1 month for quality. Thaw in the refrigerator until just soft enough to scoop, then blend briefly with a splash of cold milk. There is no reheating step for a milkshake; warming it would melt the ice cream and change it into a coffee drink rather than a shake.

Frequently Asked Questions

Can I use brewed coffee instead of instant espresso?
Yes. Replace the espresso mixture with 1/4 cup (60 ml) of cold, strongly brewed coffee or cold brew. Because that adds more liquid than the concentrated instant coffee mixture, begin with 1/4 cup milk instead of 1/2 cup, then add more milk only if needed. The coffee should be cold so it does not melt the ice cream.

How do I make the milkshake thicker?
Blend in another scoop of ice cream, about 1/2 cup (75 g), and keep the milk at the original amount. You can also reduce the milk slightly next time. Avoid adding ice cubes: they can dilute the coffee flavor and leave the shake with a crunchy or watery texture.

Can I make it without a blender?
A blender gives the smoothest result, but a sturdy jar with a tight lid can work if the ice cream is quite soft. Dissolve and cool the coffee, then shake it with the milk and vanilla before adding the ice cream in small pieces. Shake firmly until combined, or mash the ingredients in a chilled bowl with a whisk or potato masher. Expect a less uniform texture.

Can I prepare the coffee mixture ahead?
Yes. Dissolve the instant coffee in the hot water, cool it, cover it, and refrigerate it for up to 3 days. Use it cold in the recipe. For the best milkshake texture, wait to blend the coffee with the ice cream and milk until shortly before serving.

Why did my shake turn out thin?
The ice cream may have melted before blending, the milk may have been measured generously, or the blender may have run long enough to warm the mixture. Add more cold ice cream and blend just until combined. Next time, start with well-frozen ice cream, use cold milk, and add any extra liquid one tablespoon at a time.

Can I make a larger batch?
You can double the ingredients if your blender has enough capacity to leave room for the mixture to move. If it does not, make two batches; an overfilled jar may blend unevenly and warm the shake. Keep the first batch covered in the freezer only briefly while you blend the second, then stir both batches together and serve promptly.

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