Today is National Coffee Milkshake Day!! Loving coffee and desserts I had to make one, correction, I had to make two!! The first is a Coffee Milkshake and the second is a Mocha Almond Fudge Milkshake. If you are looking for a simple coffee milkshake the first is delicious. If you like chocolate or are looking for something a little richer and more indulging try the Mocha Almond Fudge Milkshake! Both are delicious and if you can’t decide I guess the only thing to do would be to make both!
Makes 1 serving
1/2 pint vanilla bean ice cream (used So Delicious Coconut Milk Vanilla Bean Ice Cream)
1c brewed espresso or coffee, chilled (used espresso)
Coconut Milk Whipped Cream, recipe below
2tsp crushed coffee beans
1tsp grated chocolate bar (used Vega Maca Chocolate Bar)
Optional Coconut Whipped Cream, recipe below
In a Vitamix or high-speed blender blend together chilled espresso/coffee and ice cream until smooth. Pour into glass and top with whipped cream, crushed coffee beans, and grated chocolate. Enjoy!
Mocha Almond Fudge Milkshake
Makes 2 servings
1 1/2c Unsweetened Vanilla Coconut Milk
1 pint So Delicious Mocha Almond Fudge Coconut Milk Ice Cream
1c ice, optional (didn’t use for the one pictured but made a version with it and it is still delicious, slightly less creamy)
Chocolate Fudge Drizzle, optional recipe below
In a Vitamix or high-speed blender blend together milk ice cream until smooth. Pour into glass and top with chocolate drizzle. Enjoy!
If you want to make your own dairy free Coconut Milk Whipped Cream it is quick and simple. However it does take some prep as you have to chill the coconut milk ahead of time.
Coconut Whipped Cream
1 can full fat coconut milk, refrigerated overnight
2TBSP powdered sugar
1 tsp pure vanilla
Refrigerate can of coconut milk overnight. Place beaters and glass or metal bowl in the refrigerator or freezer to chill to get best results. Open the can of coconut milk and scoop the top layer of white, solid coconut milk, and place in your chilled bowl. Save the remaining liquid for smoothies or baking. Beat the coconut milk with a hand mixer on high-speed for 15-20 seconds. Sift in the powdered sugar and mix until combined. Add the vanilla blend on high-speed for 1-2 minutes, until light and creamy. This whipped cream is best served immediately.
Chocolate Fudge Drizzle is quick and easy to make.
Chocolate Fudge Drizzle
1/4c raw agave
1/4c coconut oil, liquid state
1/4c cocoa powder
1 tsp vanilla
Mix everything together until smooth. Enjoy!