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Vietnamese Iced Coffee Milkshake

2 glasses of milkshake with straws
PREP TIME
2h 10 min
YIELDS
1 milkshake

This caffeinated milkshake 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.

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Ingredients

1 ½
cups coconut ice cream (about 5 large scoops)
¼
cup sweetened condensed milk
Sweetened whipped cream, for serving
1
tsp toasted sweetened shredded coconut, optional
1 ½
tsp instant espresso powder
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Directions

Step 1

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.

Step 2

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.

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