Coffee Milkshakes

I have been a wee bit obsessed with milkshakes lately. And no. I’m not pregnant.  I just can’t get enough of the wonderful world of creamy, sweet, thick, milkshakes. I can’t quite figure out why. What is this sudden need for the ultimate comfort food?

It couldn’t possibly be because…

… my two eldest sons attended a sleeping-in-tents-in-thunderstorms-with-their-peers-and-counselors-I-haven’t-personally-vetted adventure camp without me*.  And it’s also not because they forgot their cell phone on the couch when they went.

*There was no space on the paperwork for parent volunteers. Sigh. Not that I would’ve wanted to sleep on the wet ground in tents, but still…

… I cannot tell whether my first born or my husband is talking anymore without looking into the room owing to an expected but still shocking voice change.

… my husband has been away on business almost as much as he’s been home in the past two weeks. This makes the aforementioned voice change even freakier.

… my youngest baby is a couple months away from turning six. SIX, people. Six.

… my baby sister who turned eighteen last December was deposited at Cornell University where she will now proceed to scare everyone with her smarts and beauty.

… my nine year old son has developed a giant culinary crush on the ‘Two Fat Ladies’. He says, “Oh, quite!” as often as he possibly can. His great goal right now is to butter bread the way Jennifer Paterson and Clarissa Dickson Wright do it.

… my seven year old son can play the drums better than many adults. And he does so. Frequently.

… it’s very nearly time for us to kick the homeschool routine back into gear.

… I had to pull up every last one of my cucumber plants because they all failed abysmally. The chickens would disagree. They liked those bizarro bright yellow blimpy cukes. Weirdos.

… my chickens keep escaping their enclosure and running around the yard like they’re no longer in possession of their heads. Maybe the cucumbers were hallucinogenic?

… the Little League World Series is on and I am suddenly mother to the world and heartbroken every time one of those kids cries in disappointment or gets hurt*.

*What can I say? I’m a mess.

Any or all of those reason? Maybe.

Who cares? All I know is that milkshakes make it better. I’ll take a double, please.

5 from 1 reviews
Coffee Milkshakes
Prep time
Total time
Strong coffee, smooth vanilla ice cream and rich chocolate sauce marry in a creamy milkshake topped with a fluffy cap of whipped cream and drizzled with more chocolate syrup designed to please the coffee lover in your life!
  • 1 cup cold-brewed coffee (see recipe below for instructions, or use strong brewed coffee that has been well chilled.)
  • 4 giant scoops vanilla ice cream
  • 1 tablespoon chocolate syrup plus extra for drizzling
  • whipped cream
  1. Blend the coffee, vanilla ice cream and 1 tablespoon of chocolate syrup together in a blender until smooth. If the mixture is too thick, you can add a couple splashes of milk to loosen it up. If it is too thin, add a little more ice cream and pulse to smooth out.
  2. Pour the milkshake into one very large or two medium sized glasses.
  3. Top with a very generous head of whipped cream and drizzle with additional chocolate syrup.
  4. Serve immediately.


5 from 1 reviews
Cold Brewed Coffee Concentrate
Prep time
This cold-brewed coffee concentrate will put hair on your chest! Use for milkshakes, iced coffees, recipes calling for strong coffee, threatening your high-strung friends, or pleasing the coffee fiends in your life. Recipe adapted slightly from The Pioneer Woman, Ree Drummond
  • 1 brick (10-16 ounces) Cafe Goya, Cafe Bustelo or Cafe Pilon (espresso ground coffee)
  • 1½ gallons cold water
  1. Dump the coffee grounds into a 2 gallon or larger stainless steel, glass, or food service grade plastic container.
  2. Pour about half of the water over the grounds, stir to ensure all of the coffee grounds are wet, and pour the remaining water over the top.
  3. Cover lightly with plastic wrap and leave at room temperature overnight (or about 8 hours.)
  4. Line a fine mesh sieve with paper towels, a tea towel, or cheesecloth and place the sieve over a large pitcher or bowl.
  5. Ladle the coffee sludge into the lined sieve and let it strain slowly.
  6. Pour the strained coffee into jars with tight fitting lids and refrigerate for up to a month while using it.




    • Teresa says

      Hello, you made in a comment about some coffee syrup. Where would I be able to find some. My daughter in law drinks coffee 24/7. Thanks.

      • says

        When jelly fails, I call it syrup! It wasn’t that I specifically set out to make syrup. I was just trying to set folks’ minds at ease that even if it didn’t jel, it was still delicious as syrup 😀

  1. TiffH says

    I’ve been meaning to make the coffee concentrate from PW, this is just another reason. MMMMM…. coffee icecream, Starbucks Java Chip Frappuccino has been the reason for a few extra pounds around here.

  2. says

    I’ve been on an iced coffee jag this summer. Been making it at home with the morning’s leftover brewed coffee. But now? Now I think I’m going to have to try a coffee milkshake. Do I thank you, or just send the bill for my new fat pants? {wink}

  3. Anita says

    Oh my, for the first year in many I also had “bizarro bright yellow blimpy cukes”. I was completely stressed because I saw all my dill canning going down the drain….mmmmm, ice cream sounds really a really good fix.

    • Elaine says

      Reading your comment on cukes! Wanted to say that I had the same experience this year as well. My canning plans went down the drain. Thank God for ice cream!!

  4. says

    As soon as I read this I knew I had leftover coffee in the pot and some chocolate ice cream begging to be used – so I did!!!! Can you say AWESOME???????? Thanks for the fabulously simply delicious recipe!!

  5. John says

    Lisa has it spot on! The perfect yet simple coffee milkshake is below. Please just trust me and make it as I say, you will be thanking me for years. And yes, no blender is the proper way to do it.

    Scoop premium coffee ice cream (I love blue bell) to fill up your glass about half way.
    Squirt hershey’s dark chocolate syrup on the ice cream (to taste, about 1 tbsp)
    Squirt coffee syrup (Autocrat, Eclipse, or Coffee time) on top (about 1 tbsp)
    Pour in Milk (I use skim to be a little healthier :) ) to fill the glass about 3/4 of the way.

    Stir it with a spoon to get it to mix a bit, wait 30 seconds, then continue to stir till you get a mostly mixed mixture that still has some thicker chunks. In my opinion, the blender ruins the character of the milkshake. Ideally when you get near the end you will use your spoon to scoop out the small bit that didin’t quite melt by the time you finished the drink. Practice your stirring till you can get to this point for maximum pleasure!

    This is the way I make my milkshakes, and every single person I have ever made one for said it was the best milkshake they ever had, period! This is my gift to the world :) Have Fun!

  6. Jeanette says

    I disolve instant coffee with 1/4 Cup hot water and add that with icecream uses less and is a little thicker, I then pour it into the nicest glass I have in the house, add whipping cream, drizzle caramel and some cherries and I love it.

    • LAUREN DILLON says


  7. Alyssa says

    I finally started using my blender more and this recipe was amazing! It was way cheaper and quicker than Starbucks!


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