Coffee Milkshake
Ingredients
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- 1/4 cups whole milk – chilled
- 1/2 cups brewed coffee – chilled
- 3 cups vanilla ice cream – slightly softened
- whipped cream – for serving
Instructions
- 1.
Have the brewed coffee thoroughly chilled before starting; place two tall glasses in the freezer to chill and set the ice cream out for 5 minutes to soften slightly.
- 2.
Add the cold milk to a blender, then pour in the chilled coffee.
- 3.
Spoon in the vanilla ice cream.
- 4.
Blend on medium-high until smooth and thick, 20–30 seconds, stopping once to scrape down if needed; the shake should flow in a steady vortex and look creamy.
- 5.
Adjust thickness to taste: add 1–2 tablespoons more milk for a looser shake or a little more ice cream for extra thickness, then pulse 5 seconds.
- 6.
Pour into the chilled glasses and top with whipped cream (for serving). Serve immediately.
A coffee milkshake marries the bold, roasty character of chilled coffee with the lush creaminess of vanilla ice cream. The result is a frosty, spoon-and-straw treat that’s both refreshing and indulgent, offering a balance of sweetness, dairy richness, and gentle bitterness from the coffee. Its appeal lies in the contrast: thick and velvety body with a bright coffee aroma and a clean, cooling finish.
Rooted in American diner culture, milkshakes evolved from 19th‑century soda fountain drinks into ice‑cream‑based treats by the early 20th century. Coffee became a natural flavor addition as café and diner traditions intertwined, especially midcentury when soda fountains popularized flavor syrups and coffee add‑ins. Distinct from Rhode Island’s “coffee milk” (milk mixed with coffee syrup), a coffee milkshake is a true blended dessert drink using real brewed coffee or espresso with ice cream.