Classic Coffee Milkshake
A thick, creamy diner-style milkshake made with coffee ice cream and a splash of chilled strong coffee for deep roasted flavor, finished with a swirl of whipped cream.
- Prep
- 8 min
- Cook
- —
- Wait
- 10 min
- Total
- 18 min
- Makes
- 2 milkshakes (about 12 oz / 360 ml each)
Steps
Before you start
- Brew the coffee and chill it completely (at least 30 minutes in the fridge, or pour it into an ice cube tray the day before). Warm coffee will melt the ice cream and make a thin shake.
- Put the serving glasses in the freezer for 10 minutes so the shake stays cold and thick.
- Let the ice cream sit on the counter for 3 to 5 minutes so it is scoopable but still very firm.
Chill the coffee
- If you have not already, brew about ½ cup (120 ml) strong coffee, stirring the optional 1 tsp sugar into the hot coffee until fully dissolved.
- Refrigerate in a small jar until cold to the touch, at least 30 minutes, or pour over ice cubes briefly and strain.
- You need ¼ cup (60 ml) chilled.
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Ready when: Coffee feels cold and no sugar granules remain at the bottom
Tip: Use coffee brewed at double strength or espresso diluted with water so the flavor survives the ice cream.
Chill the glasses
- Place two tall glasses in the freezer for 10 minutes while you gather the remaining ingredients.
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Ready when: Glasses look frosty on the outside
Soften the ice cream
- Leave the coffee ice cream on the counter for 3 to 5 minutes.
- Scoop about 6 large scoops (3 cups / 420 g).
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Ready when: A scoop releases easily but the ice cream is still firm, not soupy
Tip: Over-softened ice cream makes a thin shake. When in doubt, keep it firmer.
Add liquids first
- Pour the ½ cup (120 ml) cold milk and ¼ cup (60 ml) chilled coffee into the blender jar.
- Adding liquid first helps the blades catch the ice cream without stalling.
Add ice cream and blend
- Add the ice cream scoops.
- Blend on low for 10 seconds, then increase to medium-high for 15 to 20 seconds.
- Stop as soon as it is smooth.
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Ready when: Thick, pourable and swirling smoothly with no ice cream chunks; it should slowly fall off a spoon
Tip: Do not over-blend; friction warms the shake and thins it. If too thick, add 1 tablespoon (15 ml) milk and pulse; if too thin, add another scoop of ice cream.
Pour into glasses
- Take the glasses from the freezer and divide the milkshake evenly between them, about 12 oz (360 ml) each.
- Use a spatula to scrape out the blender.
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Ready when: Glasses are filled to about 1 inch (2.5 cm) below the rim to leave room for topping
Top and serve
- Pipe or spoon about 2 tablespoons of whipped cream onto each shake.
- Dust lightly with cocoa powder if using.
- Serve immediately with wide straws and long spoons.
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Ready when: Whipped cream holds a soft peak on top of the shake
Tip: Serve right away; the shake begins to thin within 5 to 10 minutes.
Good to know
Tips
- Keep everything cold: chilled coffee, cold milk and frozen glasses are the key to a thick shake.
- Use less liquid for a spoonable shake, more for a sippable one; adjust by 1 tablespoon (15 ml) at a time.
- For a mocha version, add 1 tablespoon (15 ml) chocolate syrup before blending.
- Freeze coffee in ice cube trays so you never run out of chilled coffee.
Make ahead
Brew and chill the coffee up to 3 days ahead, or freeze it in ice cube trays for up to 1 month and use 4 to 5 cubes for extra-strong, non-diluting flavor. The shake itself is best made fresh.
Storage & reheating
Best served immediately. Leftover shake can be poured into a lidded container and frozen up to 2 days; let it sit 10 minutes at room temperature, then re-blend for 10 seconds with a splash of milk. Do not store at room temperature.
Substitutions
- coffee ice cream → Vanilla ice cream plus 1 tablespoon instant espresso powder. Dissolve the powder in the chilled coffee first for an even flavor.
- whole milk → Oat milk or half-and-half. Oat milk keeps it dairy-light; half-and-half makes a richer, thicker shake.
- strong brewed coffee → 1 shot (30 ml) chilled espresso plus 2 tablespoons (30 ml) cold water. Gives a similar strength.
- whipped cream → Coconut whipped cream. Works well for a dairy-free topping.
