Concentrated coffee keeps the texture
A small strong coffee supplies flavour without flooding the shake with liquid. A mug of ordinary filter coffee would require a different ice cream ratio. Measure the brewed coffee rather than assuming every espresso cup holds the same amount.
A cooled espresso also avoids melting the ice cream at first contact. Adding hot coffee creates a thinner drink and increases the time needed to chill it again. Never put hot liquid in a sealed blending cup.
Caffeine is part of the recipe
Coffee strength and caffeine content depend on the beans and brewing method, not simply whether a drink tastes bitter. This recipe contains coffee and should be offered as such rather than described as a caffeine-free dessert.
Decaffeinated espresso works when you want the flavour with less caffeine, although decaf is not necessarily completely caffeine-free. Vanilla ice cream helps round off bitterness without needing a large quantity of syrup.
Plan the short cooling stage
The active preparation is brief, but cooling the coffee adds time. If you regularly make coffee shakes, refrigerate a freshly prepared small coffee in a covered container once cooled and use it the following day. Do not use coffee that has been sitting with milk at room temperature.
This is a shake, not an iced latte. Keep the coffee quantity modest, blend only until the scoops disappear and serve before the frozen base melts.
What you'll need
- 260 g vanilla ice cream
- 130 ml cold milk
- 40 ml espresso or strong brewed coffee, cooled completely
- 1 tsp caster sugar, optional
- 1 tsp cocoa for dusting, optional
Let's make it
- Make the coffee first and let it cool completely. For quicker chilling, place its small container in a bowl of cold water without letting water enter the coffee.
- Combine cold coffee and milk in the blender. Add scoopable ice cream and blend briefly.
- Taste and add optional sugar only if the coffee bitterness needs balancing. Pulse once more.
- Divide between two glasses and dust lightly with optional cocoa. Serve immediately.
Make it your own
Use decaffeinated coffee if preferred.
Chocolate ice cream creates a mocha variation; begin without the extra cocoa topping.
Keeping it fresh
Serve fresh. Refrigerate an untouched leftover portion promptly, covered, and use within 24 hours. It will resemble a sweet cold coffee drink after the ice cream melts.
Allergen notes
Contains milk; check ice cream for egg or other allergens.
