Rich and cr eamy, with a hint of chocolate flavor, this coffee milkshake makes the perfect sweet afternoon pick-me-up.
If you’ve ever sipped a mocha and thought I wonder what would happen if I added ice cream to this , one, I like the way you think, and two, today’s recipe is for you.
Also, the answer to that question is magic. Magic is what happens with you mix ice cream and coffee. ❤️
This coffee milkshake is all your sweet coffee dreams come true. It’s thick and creamy with a rich coffee and chocolate flavor. Best of all, if you have some leftover coffee from this morning and some vanilla ice cream in your freezer, you could be sipping a coffee shake in about 5 minutes.
Ingredient Notes
- Vanilla ice cream: Vanilla ice cream makes a good base for a coffee milkshake because it really lets the coffee flavor shine through, but you can use whatever ice cream you have on hand as long as the flavor pairs well with coffee.
- Cold coffee OR instant coffee or espresso: This shake can be made with leftover cold coffee or instant coffee or espresso. Both versions are delicious, but I prefer using instant coffee because it gives you a really concentrated boost of coffee flavor.
- Cocoa powder: A bit of cocoa powder gives the shake a subtle chocolate flavor that pairs so well with coffee.
- Milk: You’ll only need milk if you’re making your milkshake with instant coffee/espresso (if you’re using leftover coffee, you won’t need any more liquid for the shake). Any percentage or type of milk will work. The higher fat milk you use, the richer/creamier your shake will be.
A Note on Coffee Temperature: This should go without saying, but don’t try to make your shake with freshly brewed hot coffee. It will melt the ice cream too much. If starting with hot coffee, measure the amount needed for the recipe into a large cup or bowl and place it in the freezer for 10 to 20 minutes, until chilled. Then make your shake.
How to Make a Coffee Milkshake
- Add all your ingredients to your blender. I like to add the dry ingredients first, followed by the milk and ice cream, so when you turn on your blender, they don’t puff up and stick to the sides too badly.
- If using an older or underpowered blender that sometimes struggles with shakes, let everything sit for about 10 minutes so the ice cream softens slightly. This will help it blend more easily without having to add extra liquid.
- Blend until smooth, pour into a glass, top with whipped cream and fudge sauce if desired, and enjoy!
Milkshake Variations
- Caramel coffee shake: Add 1 heaping tablespoon of caramel to the shake before blending. (This is seriously SOOOO good.)
- Boozy coffee milkshake: Replace 2 tablespoons to ¼ cup of the milk or coffee with Kahlua, Irish cream, or your choice of alcohol.
Can I make this shake ahead of time?
I don’t recommend making your milkshake ahead of time. Shakes are always best right after they’ve been mixed. Even when stored in the refrigerator, they will slowly begin to melt and become less thick and frosty the longer they sit.
Can I make a milkshake without a blender?
Yes! It won’t be as thick and creamy as a blended shake, but it will still be delicious.
To make your shake without a blender:
- Scoop your ice cream into a large (quart-size works well) mason jar or other microwave-safe jar with a lid.
- Microwave ice cream for just 15 to 30 seconds (without the lid) until softened but not fully melted.
- Add the rest of the ingredients, screw on the lid, and shake until well-mixed.
- Use a spoon to smoosh any stubborn remaining bits of ice cream, pour into a glass, and enjoy.
If you want to see a step-by-step walkthrough of this, go check out my How to Make a Milkshake Without a Blender post.
Can I make this with cold brew coffee?
Absolutely. Cold brew works great.
Is there caffeine in a coffee milkshake?
Yes. Unless you’re using decaf coffee, your milkshake will be caffeinated.
More Coffee Recipes
- White Chocolate Mocha
- Iced Mocha
- Iced Caramel Latte
- Iced White Chocolate Mocha
More Milkshake Recipes
- Banana Milkshake
- Chocolate Milkshake
- Vanilla Milkshake
- Strawberry Milkshake
Recipe Notes
- This recipe makes about a 12 to 16-ounce (1½ to 2-cup) milkshake, enough for one restaurant-size serving or two smaller ones
Ingredients
- ▢ 1 tablespoon ( 5g ) cocoa powder
- ▢ 1 teaspoon to 1 tablespoon instant coffee or espresso powder* optional
- ▢ 1 ½ cups ice cream about 3 scoops slightly softened
- ▢ ½ to ¾ cup milk OR coffee *
- ▢ Whipped cream optional for topping
- ▢ Fudge sauce optional for drizzling
- ▢ Chocolate shavings optional for topping
Instructions
- Add cocoa powder and instant coffee or espresso granules (if using) to your blender. Add ice cream and milk or coffee.
- Blend until mixture is well combined and pourable.
- Pour into a glass (drizzled with fudge sauce if desired), top with optional whipped cream and chocolate shavings, and enjoy!
Notes
These Small-batch M&M cookies are packed full of M&Ms and come out chewy at the centers, a little crunchy around the edges and pretty darn perfect.
I have more cookies for you today. Really good cookies. Really good Small-batch M&M Cookies.
After all this time of running a food blog, I’ve gotten pretty good at not gorging myself on the food I make for the site. One of my best tricks is just freezing leftovers immediately after shooting them. I TRIED that with these M&M Cookies. They went straight into the freezer after I finished taking photos.
They still disappeared within a matter of days. Turns out that really good cookies are still really good frozen. 😉
If you love M&Ms, you’re going to love these cookies, because they are PACKED with them, so you definitely feel like you get your money’s worth in the M&M department.
And the cookie base is the same as in my reader-favorite Small-batch Chocolate Chip Cookies , so these M&M cookies come out chewy at the centers, a little crunchy around the edges and pretty darn perfect.
The recipe uses melted butter in the dough, so you don’t have to plan ahead and soften any butter, and the dough doesn’t need to be chilled. That means that if you have M&Ms handy, you can make these cookies from start to finish in about twenty minutes.
Dangerous? Yes. The best? Also yes.
Ingredient Notes
- All-purpose flour, measured correctly: Correct flour measurement is very important in this recipe. For best results, measure by weight or the Spoon and Sweep Method (stir the flour in your container to fluff it up and then spoon it into your measuring cup, sweep excess off with the flat of a knife).
- An egg yolk: For these cookies, you’ll need just need one yolk. For ideas on what to do with the leftover egg white, check out my post What to Do With Leftover Egg Whites (I recommend a small batch of blueberry muffins ).
- Butter: Either salted or unsalted butter will work in these cookies. If using salted butter, cut the salt in the recipe by half.
How to Make Small-batch M&M Cookies
- Whisk together flour, baking soda, and salt in a small bowl.
- In a medium bowl, whisk together melted and cooled butter, brown sugar, and granulated sugar until well-combined. Add vanilla and egg yolk and whisk until smooth.
- Stir in flour mixture until just combined. Fold in M&Ms.
- Drop six rounded spoonfuls onto a prepared baking sheet (for perfectly round cookies, roll into balls) and bake for 9 to 12 minutes, until cookies look set. Allow to cool on the baking sheet and enjoy!
My dough is dry/crumbly. What happened?
Dry or crumbly dough is usually caused by too much flour in the dough (make sure you’re measuring it by weight or the spoon and sweep method) or it can happen when you get a particularly small egg yolk so there isn’t enough liquid for everything to mix well.
To fix crumbly dough, add a little milk or water by the half teaspoon, just enough so that everything comes together and there are no dry bits of flour at the bottom of the bowl, and your dough should be good to go.
How should I store these cookies?
Cookies can be stored in an airtight container at room temperature for 4 to 5 days. For longer storage, keep in the freezer.
Can I freeze these cookies?
Yes! These cookies freeze very well. Store in an airtight container or freezer bag in the freezer for up to 3 months. You can eat them frozen straight out of the freezer or let them sit on the counter for 10 to 15 minutes to defrost before eating.
More Small-batch Cookie Recipes
- Small-batch Pe anut Butter Cookies
- One Chocolate Chip Cookie
- Small-batch Oatmeal Cookies
- Small-batch Shortbread Cookies
More Small-batch Desserts
- Oreo Cheesecake Bites
- Cinnamon Rolls for Two
- Small Carrot Cake
- Small-batch Brownies
Ingredients
- ▢ ⅔ cup ( 80g ) all-purpose flour measured by weight or the spoon and sweep method*
- ▢ ¼ teaspoon baking soda
- ▢ ⅛ teaspoon salt *
- ▢ ¼ cup ( 2oz ) unsalted butter melted and slightly cooled*
- ▢ ⅓ cup ( 66g ) brown sugar
- ▢ 2 tablespoons ( 25g ) granulated sugar
- ▢ ½ teaspoon vanilla extract
- ▢ 1 large egg yolk
- ▢ ½ cup M&Ms
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
- In a small bowl, whisk together (properly measured) flour, baking soda, and salt.
- In a medium bowl, whisk together cooled butter, brown sugar, and granulated sugar until well-combined. Add vanilla and egg yolk and whisk until smooth.
- Stir in flour mixture until just combined. Fold in M&Ms. Drop six rounded spoonfuls onto your prepared baking sheet (for perfectly round cookies, roll into balls) and bake for 9 to 12 minutes, until cookies look set.
- Allow cookies to cool on the baking sheet until cool enough to handle before transfering to a cooling rack. Enjoy!
Notes
Make your own sweet and creamy iced caramel latte at home with just a few simple ingredients.
As we head into warmer weather, I’m more than ready to dust off all my favorite cold and frosty drink recipes. Hot chocolate can take a little break. It’s time for iced mochas , iced white chocolate mochas , and all the iced chai lattes we can drink.
Today let’s make another icy coffee house favorite, an iced caramel latte.
I posted my favorite (hot) caramel latte to the site last year, and this iced version is just as good. It’s sweet and creamy with plenty of caramel and coffee flavor.
While a true latte is made with espresso, for this homemade version, we’re going to use coffee (see the ingredient notes if you’d like to use espresso) since that’s what most people have available to them.
If you have a pot of coffee already brewed, you can make and be sipping a creamy, caramel-y iced latte in about 2 minutes.
Ingredients
Coffee: Use whatever coffee you have on hand, brewed strong if you want to really boost that coffee flavor. If you’d like to use a shot of espresso instead of coffee, just increase the milk in the recipe to 3/4 cup. Milk: Starbucks uses 2% milk in their coffee drinks, but you can use any milk you’d like including non-dairy milks. The higher fat your milk, the creamier your drink will be. Cream: Cream is optional, but I love adding a little splash of it for extra richness. Feel free to substitute a splash of half and half if that’s what you keep on hand. And you’ll definitely have some leftover heavy cream, so check out my post What to Do With Leftover Whipping Cream for storage tips and recipe ideas for the leftovers. Caramel sauce: Use your favorite caramel sauce here. If caramel sauce isn’t something you keep stocked, pick some up the next time you’re at the store or make my quick shortcut caramel sauce .
How To Make an Iced Caramel Latte
- Pour hot coffee into a liquid measuring cup or any container with a lip for easy pouring. Stir in caramel sauce and sugar until completely dissolved. Add cold milk and optional heavy cream.
- Add ice to a 16-ounce cup and pour coffee mixture over the top of the ice.
- Top with whipped cream and more caramel sauce if desired, and enjoy!
Make it a Caramel Frappuccino
If you’d like to make a caramel frappuccino, make the latte recipe as written, but double the sugar and use a large heaping tablespoon of caramel sauce (blending with ice dilutes the sweetness and flavor so you want the drink a little extra sweet to start) and then add the coffee mixture to your blender with ice and blend until well-mixed and frosty.
Does an iced caramel latte have caffeine?
Yes. Unless you use decaf coffee to make your latte or ask for a decaf latte when ordering one, iced caramel lattes by default are caffeinated.
Can I make this with cold brew coffee?
Yes. But most caramel sauces dissolve better in warm liquid, so instead of mixing the sauce and sugar into hot coffee, heat 1/4 cup of the milk until it’s steaming and stir caramel sauce and sugar into the milk. Then add the rest of the milk and the cold brew and pour over ice.
Can I double the recipe?
Sure. The recipe can be scaled up with no changes needed. To double the recipe ingredients, hover over the serving size in the recipe card below or click if you’re on mobile, and slide the slider.
More Coffeehouse Faves
- Mocha
- White Chocolate Mocha
- Salted Caramel Mocha
- Chai Tea Latte
- Caramel Macchiato
Ingredients
- ▢ ½ cup strong coffee
- ▢ 1 heaping tablespoon caramel sauce plus optional more for topping
- ▢ 1 teaspoon ( 4g ) granulated sugar or to taste
- ▢ ½ cup milk any percentage
- ▢ 1 tablespoon heavy cream optional
- ▢ 1½ cup ice
- ▢ Whipped cream optional for topping
Instructions
- Pour hot coffee into a liquid measuring cup and stir in caramel sauce and sugar until completely dissolved. Add cold milk and optional heavy cream.
- Add ice to a 16-ounce cup and pour latte over the top of the ice.
- Top with whipped cream if desired, serve and enjoy!
Notes
Coffee Milkshake
Ingredients
- 1 tablespoon ( 5g ) cocoa powder
- 1 teaspoon to 1 tablespoon instant coffee or espresso powder* optional
- 1 ½ cups ice cream about 3 scoops slightly softened
- ½ to ¾ cup milk OR coffee *
- Whipped cream optional for topping
- Fudge sauce optional for drizzling
- Chocolate shavings optional for topping
Instructions
- Add cocoa powder and instant coffee or espresso granules (if using) to your blender. Add ice cream and milk or coffee.
- Blend until mixture is well combined and pourable.
- Pour into a glass (drizzled with fudge sauce if desired), top with optional whipped cream and chocolate shavings, and enjoy!
