Coffee Hazelnut Cream Milkshake
A rich, indulgent milkshake combining cold brew coffee's subtle bitterness with smooth hazelnut spread and creamy vanilla ice cream. Perfect for a dessert drink or afternoon pick-me-up. The hazelnut and coffee flavors balance beautifully, creating a sophisticated yet comforting beverage reminiscent of Italian-style coffee treats.
Steps
Before you start
- Brew cold brew coffee ahead of time or use room-temperature brewed coffee that has been chilled for at least 2 hours
- Make sure ice cream is scoopable; if rock-hard, let it sit at room temperature for 5 minutes
- Use a blender powerful enough to crush ice smoothly
Add base ingredients
- Pour the cold brew coffee (1 cup / 240 ml) into your blender.
- Add the hazelnut spread (⅓ cup / 80 g), whole milk (¾ cup / 180 ml), and heavy cream (⅓ cup / 80 ml).
- The hazelnut spread may sit on top initially—this is normal.
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Tip: Add ingredients in this order so the lighter liquids help blend the hazelnut spread evenly.
Add ice cream and ice
- Scoop the vanilla ice cream (1½ cups / 360 ml) directly into the blender.
- Add the ice cubes (1 cup / 150 g).
- If you prefer a sweeter shake, add the optional sugar (1 tablespoon / 12 g) now.
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Tip: Add ice last so it doesn't melt into the liquid before blending.
Blend until smooth
- Secure the blender lid and blend on high speed for 45–60 seconds, until the mixture is completely smooth and creamy with no visible ice chunks.
- You should hear the sound change from chunky to a smooth whir.
- Stop and scrape down the sides with a spatula if needed, then blend for another 10–15 seconds.
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Ready when: Mixture is completely smooth with no visible ice crystals and flows easily from the blender jar
Tip: Avoid overblending once smooth, or the shake will become warm and thin. If the blender struggles, pulse a few times, then blend continuously.
Pour and serve
- Divide the milkshake evenly between 2 tall glasses (about 14 oz / 415 ml each).
- Serve immediately with a wide straw or milkshake spoon while cold and thick.
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Tip: Serve right away—the shake will begin to melt and thin out after a few minutes at room temperature.
Good to know
Tips
- For a thicker milkshake reminiscent of Italian gelato shakes, use less milk: reduce whole milk to ½ cup (120 ml) and heavy cream to ¼ cup (60 ml).
- Make cold brew concentrate (double-strength) ahead of time by steeping coffee grounds for 12–24 hours, then use ½ cup (120 ml) of concentrate with ½ cup (120 ml) water in place of the full cup of regular cold brew for a deeper coffee flavor.
- Layer the finished shake in a tall glass with a drizzle of hazelnut spread down the inside of the glass before pouring for a visually appealing presentation and added hazelnut notes with every sip.
- For a mocha twist, add 1–2 teaspoons of unsweetened cocoa powder or 2 tablespoons of chocolate sauce to the blender in step 1 to complement the hazelnut and coffee.
Storage & reheating
Best served immediately. Leftover shake can be stored in the refrigerator in an airtight container for up to 2 hours, but the texture will separate slightly. Shake or stir well before drinking. Do not freeze; the texture becomes grainy when thawed.
Substitutions
- smooth hazelnut spread (such as Nutella or natural hazelnut butter) → Natural hazelnut butter (without added sugar and cocoa). Use the same amount. The shake will be less sweet and more intensely hazelnut-forward. Blend well to fully incorporate.
- vanilla ice cream → Coffee ice cream. Use the same amount (1½ cups / 360 ml). This doubles the coffee flavor for a more robust, less sweet shake. Reduce cold brew to ¾ cup (180 ml).
- heavy cream → Half-and-half or whole milk. Use the same amount. The shake will be slightly less rich but lighter. Half-and-half gives a middle ground.
- ice cubes → Frozen coffee cubes (chilled brewed coffee frozen in ice cube trays). Use the same amount by volume. This prevents dilution as the ice melts and intensifies the coffee flavor.
