Name: Coffee Milkshake
Prep time: 5 min
Total time: 5 min
Cuisine: American
Ingredients: 1/2 cup brewed coffee, cooled; 2 cups vanilla or coffee ice cream; 1/4 cup milk (adjust for desired thickness); 1–2 tsp sugar or sweetener (optional); Optional: 2–3 ice cubes for extra chill or thinner texture; Optional toppings: whipped cream, chocolate syrup, cocoa powder, crushed cookies

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This Coffee Milkshake is a creamy, chilled drink that’s perfect for coffee lovers who also enjoy a sweet treat. It combines the bold flavor of coffee with the smooth, rich texture of ice cream, creating a refreshing and energizing shake. I love making this when I want a coffee fix that also feels like dessert.

Why You’ll Love This Recipe

I love how quick and easy this milkshake is to make, and the flavor is just unbeatable. It has the bold, roasted taste of coffee blended with the smooth sweetness of vanilla or coffee ice cream. I can adjust the strength of the coffee or sweetness based on how I’m feeling that day. It’s also super customizable—great on its own, or topped with whipped cream and chocolate drizzle for a fancier treat. Coffee Milkshake

Ingredients

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

Brewed coffee (cooled to room temperature or chilled)
Vanilla or coffee ice cream
Milk
Sugar or sweetener (optional, depending on your taste)
Ice cubes (optional for extra chill or a thinner shake)
Optional toppings: whipped cream, chocolate syrup, cocoa powder, crushed cookies

Directions

I start by brewing a small cup of strong coffee and letting it cool to room temperature (or I chill it in the fridge).
In a blender, I add the ice cream, cooled coffee, milk, and sugar if I want a bit more sweetness.
I blend everything until smooth and creamy—if I want it extra cold or thinner, I toss in a few ice cubes and blend again.
I pour it into a tall glass and add my favorite toppings, like whipped cream or a drizzle of chocolate syrup.
I serve it right away while it’s cold and frothy.

Servings and timing

This recipe makes 1 large milkshake or 2 smaller servings. It takes about 5 minutes to make from start to finish, especially if the coffee is already cooled.

Variations

I swap in decaf coffee if I want it caffeine-free.
For a mocha flavor, I add a tablespoon of chocolate syrup or cocoa powder before blending.
I like using flavored ice creams like mocha almond fudge or chocolate chip for a twist.
I add a pinch of cinnamon or nutmeg for a warm spice note.
For a protein boost, I add a scoop of vanilla or coffee-flavored protein powder.

Storage/reheating

Milkshakes are best enjoyed fresh, but if I need to save one for later, I pour it into a jar with a lid and freeze it. When I’m ready, I let it thaw slightly and re-blend it for a smooth texture. I don’t recommend storing it in the fridge, as it melts and loses the creamy texture quickly. Coffee Milkshake

FAQs

Can I use instant coffee instead of brewed coffee?

Yes, I sometimes use instant coffee dissolved in hot water, then chilled. It’s an easy substitute when I don’t have brewed coffee on hand.

What kind of milk works best?

I usually use whole milk for a richer texture, but I’ve also made it with almond milk, oat milk, or skim milk—it still tastes great.

How do I make it thicker?

For a thicker shake, I add more ice cream and reduce the milk. Blending with a few ice cubes also helps thicken it without adding more ice cream.

Can I make this milkshake vegan?

Absolutely. I use plant-based ice cream and non-dairy milk like almond or oat milk. Just make sure the coffee you use is also dairy-free.

Is this milkshake very sweet?

It depends on the ice cream and whether I add extra sugar. I usually taste the mixture before blending fully and adjust the sweetness to my liking.

Conclusion

Coffee Milkshake is a quick and delicious way to enjoy both a dessert and a caffeine kick. I love how simple it is to throw together, and how easy it is to customize. Whether I’m making it as a mid-afternoon pick-me-up or a late-night treat, it always hits the spot.