This caffeinated milkshake, inspired by Vietnamese-style coffee, which is made with sweetened condensed milk, will cool you down and give you the burst of energy you’re craving on a warm summer day. Top with whipped cream and toasted coconut for a frozen treat that will remind you of the creamy coffee drink you know and love.
| Level: | Easy |
| Total: | 2 hr 10 min |
| Active: | 5 min |
| Yield: | 1 milkshake |
Ingredients
- 1 1/2 cups coconut ice cream (about 5 large scoops)
- 1/4 cup sweetened condensed milk
- Sweetened whipped cream, for serving
- 1 teaspoon toasted sweetened shredded coconut, optional
- 1 1/2 teaspoons instant espresso powder
Instructions
- Put the instant espresso powder in a small bowl with 1/2 cup of hot water. Stir and let the espresso dissolve completely, then allow to cool completely. Pour into an ice cube tray and freeze until completely set, at least 2 hours and up to overnight.
- Put the coconut ice cream and sweetened condensed milk in the blender, then add the espresso ice cubes. Blend until the mixture is completely combined and smooth, about 2 minutes. (Stop the blender as needed and use a spoon to help evenly disperse the ingredients as they blend.) Pour into a tall glass and top with whipped cream and toasted shredded coconut if using.
Nutrition Facts
| Serving Size | 1 of 1 servings |
| Calories | 531 |
| Total Fat | 24 g |
| Saturated Fat | 15 g |
| Carbohydrates | 70 g |
| Dietary Fiber | 1 g |
| Sugar | 66 g |
| Protein | 11 g |
| Cholesterol | 90 mg |
| Sodium | 189 mg |
Reviews
Love it! Always looked for a ice coffee drink… but this one it’s just perfect!