Iced coffee milkshake (aka sip of heaven)

By Tali Simon | June 14, 2012

We’ve spoken about iced coffee before. I admitted then that I had not yet figured out an easy way to achieve the perfect consistency. But I promised to work on it.

And I’m baaaaaaaaaaaaaaaack!

Guess what? All you need is three magical ingredients.

Ice cream, iced coffee, and milk cubes. You know, like ice cubes, only made of milk. This is basically genius, because you get the slush factor without diluting the drink. (Props to Miriam for the tip.)

This drink is kind of an iced coffee, but kind of a milkshake. You’re probably wondering why I don’t just come out and call it a coffee milkshake, and the answer to that would be — because it’s better than that.

Why use ice cubes when you can use milk cubes?

Why use plain boring milk when you can use iced coffee?

And why use coffee ice cream when you can use coffee ice cream and chocolate ice cream?

See what I mean?

Iced coffee milkshake
Yield: One tall glass of deliciousness, plus a bit extra to drink from the blender

Ingredients

3 small scoops coffee ice cream
1 small scoop chocolate ice cream
¾ cup iced coffee, divided
3 milk cubes
chocolate curl shavings, for garnish

Directions

1. The day before, make milk cubes by freezing milk in an ice cube tray. You might want to get in the habit of keeping these around at all times.

2. Scoop ice cream into the blender, drop in the 3 milk cubes, and pour in ½ cup iced coffee. Blend until the milk cubes stop making a crazy racket and check the consistency (it should be fairly thick).

3. Add remaining ¼ cup of iced coffee (or a bit more or less, depending on your preference for consistency) and blend another few seconds. Pour into your favorite milkshake glass, top with chocolate shavings, and grab a straw.

Tip: To make chocolate curl shavings, use a regular vegetable peeler to “peel” a small section of a chocolate bar. Use with abandon.