Coffee Milkshake

A Coffee Milkshake is the perfect combo of creamy, cool, and caffeinated. I blend rich coffee ice cream with milk and brewed coffee (or espresso) to create a smooth, frosty treat that’s both dessert and pick-me-up. Whether I’m craving something sweet or needing an afternoon boost, this milkshake always hits the spot.

Why You’ll Love This Recipe

I love this milkshake because it gives me the coffee flavor I love in a fun, indulgent form. It’s thick, velvety, and easy to customize—stronger coffee, more sweetness, or even chocolate if I’m feeling fancy. It takes just minutes to make, and it always feels like a treat I didn’t have to leave the house for.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Coffee ice cream (or vanilla with added coffee)

• Cold brewed coffee or a shot of espresso

• Milk (whole, almond, oat, or any preferred kind)

• Optional: sugar or sweetener (to taste)

• Optional toppings: whipped cream, chocolate shavings, caramel drizzle, or crushed cookies

Directions

1. I add the coffee ice cream, cold brewed coffee, and milk to a blender.

2. I blend until smooth and creamy.

3. I taste and adjust the sweetness, adding sugar or sweetener if needed.

4. I pour the milkshake into a tall glass.

5. I top with whipped cream and any extras if I’m in the mood, and enjoy right away.

Servings and timing

This recipe makes 1 large or 2 small milkshakes. It takes about 5 minutes from start to finish—super quick and totally worth it.

Variations

Sometimes I use chocolate ice cream or add a spoonful of cocoa powder for a mocha version. I’ve also thrown in a banana or a scoop of peanut butter for something a little richer. If I want it thicker, I add less milk or an extra scoop of ice cream. A drizzle of flavored syrup (like vanilla, hazelnut, or caramel) can really level it up.

Storage/Reheating

I don’t usually store milkshakes—they’re best enjoyed fresh and frosty. But if I have leftovers, I pop them in the freezer and blend again later with a splash of milk to bring the texture back.

FAQs

Can I use regular coffee instead of cold brew?

Yes, I just make sure it’s chilled before blending so the milkshake stays cold and creamy.

How do I make it thicker?

I use more ice cream and less milk, or even toss in a few ice cubes. Blending just until smooth also helps keep it thick.

Can I make this without ice cream?

Yes, I’ve blended ice, milk, coffee, and a frozen banana or a scoop of Greek yogurt for a lighter, smoothie-style version.

What’s the best milk to use?

I usually go with whole milk for creaminess, but almond, oat, or coconut milk all work great depending on what I’m in the mood for.

Can I add protein powder?

Definitely. I’ve added vanilla or chocolate protein powder to turn it into a post-workout treat—just adjust the sweetness as needed.

Conclusion

A Coffee Milkshake is creamy, bold, and refreshingly cool—the kind of treat I turn to when I want something sweet with a little buzz. Whether I’m keeping it classic or loading it up with toppings, it’s a quick and satisfying blend that always delivers.

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