Remember that coconut ice cream we made?
Yeah, you’re gonna need that. It’s coffee chocolate milkshake time (as promised).
This mocha milkshake is inspired by one of my favorite childhood desserts – Arby’s Jamocha milkshake.
I know – shame, shame. But I was a bit of a junk food addict growing up – true story.
If you’ve never had a Jamocha shake, imagine vanilla ice cream blended with chocolate syrup and coffee. My version is a bit healthier than the original with no added sugar, thanks to cocoa powder, plus it’s vegan-friendly.
It also requires just 5 minutes and 3 basic ingredients once you’ve made (or bought) your coconut ice cream.
This shake is beyond dreamy. It’s:
& Perfectly sweet
This makes the perfect dessert when you’re wanting something creamy and cold, or when a serious coffee craving strikes (i.e. every minute of the day).
If you give this recipe a try, let us know what you think! Leave a comment and rate it, and tag a photo #minimalistbaker on Instagram! We love seeing what you come up with. Cheers!
- 2 cups (~270 g) Vanilla Bean Coconut Ice Cream
- 1-2 Tbsp (6-12 g) unsweetened cocoa or cacao powder
- 1/2 - 3/4 cup (120-180 ml) brewed coffee, chilled (medium to bold roast is best)
- optional: 2-4 Tbsp (30-60 ml) unsweetened almond or coconut milk
- optional: Vegan Magic Shell and/or Coconut Whipped Cream for topping
- Add ice cream, cocoa powder (starting with 1 Tbsp), and coffee (starting with 1/2 cup) to a blender and blend until creamy and smooth. Add more coffee or almond milk (optional) if it has trouble blending.
- Taste and adjust ingredients as needed, adding more cocoa powder for more chocolate flavor, coffee for more coffee flavor, or almond milk for creaminess (optional).
- Divide between 2 serving glasses and top with Coconut Whipped Cream (optional) or Vegan Magic Shell (optional).
*Nutrition information is a rough estimate for one of two shakes without toppings.