A decadent but super easy summer treat, this coffee milkshake combines two of your favorite things: coffee and ice cream!Jump to Recipe
Coffee Milkshakes – because most of life’s problems can be solved with coffee and ice cream.
We are in the thick of milkshake season here, people! And not only that, but today, July 26th, is National Coffee Milkshake Day, and I absolutely couldn’t let this gem of a holiday pass without celebrating it properly.
Milkshakes are one of those things that I LOVE to order when I’m out and about, but almost never make for myself at home, which is crazy because they’re SO easy to make. All you need is milk, ice cream and a blender, and you’re basically good to go.
And I don’t know about you, but it’s been 90 degrees here recently, and the very last thing I want to do is turn on my oven, so this dessert that can be made without that is pretty much perfection.
Some ideas for mix ins for a coffee shake:
- Crushed Oreos
- Mini Chocolate Chips
- Chocolate Syrup
- Chopped almonds
- Very very small pieces of brownie
- Malted milk (make it a Coffee Malt instead of a Coffee Shake)
- Coffee Ice Cream
- Milk Powder
- Whipped Cream
- Chocolate Syrup
Milk powder: It’s one of those things that you won’t miss if it’s not there, but when it’s there you’re left wondering what’s making this the best milkshake of your life.
I call for milk powder in this recipe, which is also known as Dry Non-Fat Milk. You can generally find it in the baking aisle in your grocery store, usually around the baking powder.
Milk Powder is exactly what it sounds like – milk that’s been processed into a powder. It’s shelf stable and lasts for YEARS. I like adding milk powder to milkshakes because it adds a creaminess to them without actually adding any extra liquid. I generally add 1 tablespoon of powdered milk per 8 ounces of ice cream.
Tips and Tricks
As I said above, homemade milkshakes are incredibly simple. Just throw all your ingredients in a blender, and let it do the work for you. That being said there are a few things to keep in mind if you want the best milkshake experience at home.
Use good ice cream – for milkshakes I prefer either Hagen Dazs or a local brand called Graeters. Making milkshakes are a great way to support your local dairy, too. This dessert is all about the ice cream, so starting with high quality there is going to give you the best shakes ever.
Use whole milk – you’ll just get a creamier overall texture with the fat content from whole milk versus 2% or lower fat milks.
Use less milk – for a good thick milkshake, you don’t want to use too much milk. Always start with less than you think you’ll need. You can always add more, but you cant take it out once it’s in there.
Top with whipped cream and chocolate drizzle – is it even really a milkshake without whipped cream and chocolate drizzled on top?
Use good mix ins – this shake doesn’t really call for any mix-ins except for milk powder (which is optional) but when using mix-ins, use the highest quality ones you can afford.
A word about blenders
Not all blenders are created equal. I was lucky enough to win a Vitamix a few years ago, and they’re pretty much the gold standard for blenders, but Ninja blenders are a great lower cost alternative.
If your blender is a cheaper one (no shade, I used them for years, and still would be if I hadn’t gotten lucky) then let your ice cream sit out for a few minutes before blending so as not to overwhelm the blender.
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- 1 pint of Hagen Dazs or other high quality coffee ice cream
- ½ -⅔ cup whole milk
- 2 tablespoon milk powder optional
- Whipped Cream optional
- Chocolate Syrup optional
- Mini Chocolate Chips optional
- Let the ice cream soften for 5 minutes on the counter.
- Chill your milkshake glasses while making the shakes.
- Pour ½ cup of the milk into a blender. Add the milk powder and ice cream.
- Start on the lowest speed, and slowly increase the power until the milkshake is blended but still thick.
- Stop the blender, and scrape down the sides if necessary. Use a spoon to taste and make sure the consistency is right.
- Keep mixing, adding a little more milk at a time if needed, until you reach desired consistency (thick but flowy, sort of like lava).
- Drizzle chocolate syrup into your glasses, then add the milkshake. Top with whipped cream and more chocolate syrup.