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!
1cupcold-brewed coffeesee recipe below for instructions, or use strong brewed coffee that has been well chilled.
4giant scoops vanilla ice cream
1tablespoonchocolate syrup plus extra for drizzling
whipped cream
Instructions
To Make the Cold Brew:
Dump the coffee grounds into a 2 gallon or larger stainless steel, glass, or food service grade plastic container.
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.
Cover lightly with plastic wrap and leave at room temperature overnight (or about 8 hours.)
Line a fine mesh sieve with paper towels, a tea towel, or cheesecloth and place the sieve over a large pitcher or bowl.
Ladle the coffee sludge into the lined sieve and let it strain slowly.
Pour the strained coffee into jars with tight fitting lids and refrigerate for up to a month while using it.
To Make the Coffee Milkshake:
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.
Pour the milkshake into one very large or two medium sized glasses.
Top with a very generous head of whipped cream and drizzle with additional chocolate syrup.
Serve immediately.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.