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Coffee Counter Milkshake
Melissa Hart

Coffee Counter Milkshake

Coffee ice cream and a cooled espresso shot make a shake that tastes like coffee, not just sweet cream tinted beige. The espresso replaces part of the milk so the ratio stays tight. Make it with decaf if dinner is already late.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 3 1/2 cups firm coffee ice cream
  • 1/4 cup whole milk
  • 1/4 cup cooled espresso
  • 1 tbsp chocolate syrup

Method
 

  1. Chill the espresso completely and freeze two tall glasses for 10 minutes.
  2. Add the milk, espresso, chocolate syrup and coffee ice cream to a blender.
  3. Pulse 5 times until the ice cream begins to break apart.
  4. Blend for 15 to 20 seconds until smooth and thick enough to mound briefly.
  5. Pour into the cold glasses and serve at once.