Cold Brew Coffee Chocolate Milkshake

American soda-fountain milkshakes meet today’s cold-brew craze in this frosty dessert. Chocolate ice cream blends with chilled cold brew and a touch of espresso powder for deep coffee-cocoa richness, finished with whipped cream and espresso beans.

Serves 4 · 12 min prep · 5 min cook

Estimate for one serving

• 450 cal
• 9g protein
• 58g carbs
• 21g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 4 cups chocolate ice cream
• 1 cup cold brew coffee
• 3/4 cup whole milk
• 1/4 cup chocolate syrup
• 1 teaspoon instant espresso powder
• 1 teaspoon vanilla extract
• 1 cup whipped cream
• 2 tablespoons chocolate-covered espresso beans
• 1 teaspoon unsweetened cocoa powder

Instructions

1. 1Chill four tall glasses in the freezer for at least 10 minutes so the milkshake stays frosty longer once poured.
2. 2Measure the cold brew coffee and whisk the instant espresso powder into it until fully dissolved; this deepens the coffee note without watering the shake down.
3. 3Allow the chocolate ice cream to soften at room temperature for 5 to 7 minutes until scoops yield easily.
4. 4Combine the softened chocolate ice cream, cold brew mixture, whole milk, chocolate syrup, and vanilla extract in a blender pitcher.
5. 5Blend on low for 10 seconds to break up the ice cream, then switch to medium-high for 25 to 35 seconds until the shake is ultra-smooth, glossy, and pourable but still thick.
6. 6Pause and check consistency; it should ribbon slowly off a spoon. If it is overly stiff, pulse in a tablespoon of cold milk at a time.
7. 7Remove the chilled glasses and drizzle chocolate syrup down the inside walls in thin stripes for a café-style look.
8. 8Divide the coffee chocolate milkshake evenly among the glasses, pouring slowly so the syrup stripes stay visible.
9. 9Crown each shake with a tall swirl of whipped cream. Crush a few chocolate-covered espresso beans between your fingers and scatter them over the cream.
10. 10Dust lightly with cocoa powder through a small sieve, add remaining whole espresso beans on top, and serve right away with sturdy straws.