Vegan Jamocha Shake (Maple-Sweetened!)

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Glass of our dairy-free jamocha shake topped with coconut whipped cream and cacao nibs

Anyone else love Arby’s Jamocha shake growing up? What’s not to love? Vanilla ice cream infused with coffee and chocolate. So rich and satisfying! Our inspired, vegan version is unbelievably close to the real thing, yet it’s on the healthier side as it’s naturally sweetened and dairy-free!

An incredibly creamy and decadent coconut base is infused with cold brew coffee and cacao powder for the ultimate dreamy shake! Plus, just 7 ingredients required. Let us show you how it’s done! 

Coffee, cacao powder, salt, maple syrup, almond butter, coconut milk, and water

What is Jamocha?

Java + mocha = Jamocha! Java is another way of saying coffee and a mocha involves coffee + chocolate.

So what’s a Jamocha shake, then? A coffee, coffee chocolate shake? Sounds about right! This bold, zippy, chocolaty shake is not to be missed, friends!

How to Make a Jamocha Shake

This dairy-free, naturally sweetened take on Arby’s Jamocha shake relies on a creamy coconut milk base sweetened with maple syrup. It’s blended then frozen into ice cubes, but it magically (thanks to the vanilla extract) doesn’t freeze all the way. So it basically forms a super-easy-to-make vanilla ice cream base. Hubba hubba!

Coconut milk, maple syrup, and vanilla in an ice cube tray

For the cold brew coffee, we poured cold water over ground coffee beans, let it brew overnight, and strained the next day. Easy peasy. But you can totally use store-bought cold brew to make it even easier. Sometimes when you need a Jamocha shake, you just need it now.

Pouring water over ground coffee to make cold brew

When it’s time to make the shake, all that’s required is blending up the coconut milk “ice cream” cubes and cold brew coffee with cacao or cocoa powder for a chocolaty element, almond butter for creaminess and a nutrient boost, and a pinch of salt for flavor.

Pouring coffee over coconut milk ice cubes in a blender

The result is an incredibly delicious, 7-ingredient Jamocha shake made with recognizable, plant-based ingredients!

Blender filled with our chocolate- and coffee-infused jamocha shake

We hope you LOVE this Jamocha shake! It’s:

Lightly sweetened
& Incredibly delicious!

It’s the perfect refreshing treat for summer or whenever the chocolate + coffee or milkshake craving strikes! Top it with coconut whipped cream and cacao nibs for extra decadence and crunch.

More Recipes For Chocolate + Coffee Lovers

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Overflowing glass of our healthier jamocha shake recipe topped with coconut whipped cream

Vegan Jamocha Shake (Maple-Sweetened!)

Creamy, vegan Jamocha shake inspired by the classic Arby’s shake! Chocolate and coffee are a match made in heaven. Just 7 ingredients required!
Author Minimalist Baker
Vegan jamocha shake topped with coconut whipped cream
5 from 6 votes
Prep Time 6 hours 10 minutes
Total Time 6 hours 10 minutes
Servings 4 (Cups)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 Week
Does it keep? Best when fresh



  • 1 cup freshly ground coffee (decaf as needed)
  • 2 cups water


  • 1 (13.5-ounce) can full-fat coconut milk
  • 1 Tbsp vanilla extract
  • 1/4 cup maple syrup


  • 14-16 standard-size coconut milk ice cubes (1 standard size ice cube is ~2 Tbsp)
  • 1 cup prepared cold brew coffee
  • 1/4 cup cacao or cocoa powder
  • 2 Tbsp almond butter
  • 1 pinch sea salt


  • DAY BEFORE: At least 6 hours before you wish to enjoy the shake, prepare the cold brew and coconut milk ice cubes.
  • COLD BREW: Grind 1 cup (~80 g) of coffee beans into a semi-coarse texture (about the texture of sea salt) and place coffee grounds into a large container (such as a mason jar). Pour 2 cups (240 ml) of cold water over the coffee grounds. Cover and let brew in the refrigerator overnight (or at least 6-8 hours).
  • ICE CUBES: For the ice cubes, place the coconut milk, vanilla, and maple syrup into a high-speed blender and blend until smooth — about 20 seconds. Transfer your mixture to an ice cube tray; it should make ~14-16 standard-size ice cubes. Freeze for at least 6 hours.
  • FREEZE GLASSES: Optionally, place 2-4 empty serving glasses in the freezer so they are chilled and ready for serving your shake.
  • DAY OF: Strain coffee through a coffee filter or very fine sieve (we prefer using a Chemex coffee brewer and paper cone filter). You can also use a nut milk bag or doubled up cheesecloth with a strainer. Set aside.
  • SHAKE: To a high-speed blender, add all of the coconut milk ice cubes, 1 cup (240 ml) strained cold brew, cacao or cocoa powder, almond butter, and salt. Blend on high until all of the ice cubes have completely broken down and you have a smooth consistency. If the mixture is struggling to blend, use the blender’s tamper to press it down, or add more cold brew 1 tablespoon (15 ml) at a time until it blends more easily.
  • Serve immediately in (chilled) glasses (if desired). Option to garnish with coconut whipped cream and cacao nibs. To freeze, transfer to an ice cube tray and blend again when ready to serve, adding more cold brew coffee or coconut milk as needed. Or, freeze in a glass and then let thaw in the refrigerator overnight before serving.



*Prep time includes time for freezing coconut milk ice cubes and brewing coffee.
*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 4 servings)

Serving: 1 cup Calories: 289 Carbohydrates: 20.6 g Protein: 3.9 g Fat: 21.8 g Saturated Fat: 16.3 g Polyunsaturated Fat: 1.1 g Monounsaturated Fat: 2.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 48 mg Potassium: 330 mg Fiber: 2.8 g Sugar: 14 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 55.7 mg Iron: 1.6 mg

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My Rating:

  1. Emily Reid says

    This is INCREDIBLE. I do not drink coffee but LOVE Frappuccino-type cold drinks and cannot believe I can now make my own vegan version at home! This was so simple to make (I’m sorry, I used instant brewed coffee as I’m not a coffee drinker and have no clue about grinding coffee etc..) and it is AMAZING!!!!! Omg thank you for sharing this recipe!!

  2. Deb says

    Oh my word! You have no idea how many times the words “jamocha shake” have come out of my mouth the past 20+ years. Ha ha! It’s been forever since I’ve had that non-vegan sugar rush, but now I can finally satisfy that craving (big build up since the 90s!) any time I want. You’ve knocked it out of the park with this one! THANK YOU!!!

  3. Lisa Ellsmore says

    Wow! This was great. I usually go out for my morning latte but figured I’d try this fun recipe instead for something different. It was very tasty and I’m happy to have some leftover for the next couple days.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you gave it a try and enjoyed it, Lisa! Thank you for the lovely review! xo

  4. Alicia says

    Hi! I’d like to make this but stopped drinking coffee. Any suggestions for a substitute for the coffee?

  5. Buffy Ellen says

    Hi guys. Just wondering what camera base, lens and tripod you use for your videos and what you use for your static photos? If you have an affiliate link I can use to support you please send me! Thanks Buffy x

      • Buffy Ellen says

        Amazing super helpful! Which cam and lens and tripod do you use for VIDEO tho? Wasn’t clear if it’s the canon mark iv. Or mark iii. Or the other top Lens in your list. I have a mark 3 already and want to get another cam specifically for food video. Can let me know? Then I’ll use your links!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Buffy, we hire out most of our videos so we aren’t able to share the exact setup.

  6. Marguerite McLamb says

    Is it necessary to use full-fat coconut milk, or could I use lighter fat coconut milk? Thanks!

  7. Michele says

    Oops, so excited I forgot my question —fid You try almond milk instead of coconut plus the almond butter?

  8. Michele says

    Yes !! Great idea—jamocha almond fudge was my baskin Robbins favorite as a kid. But sounds good breakfast, not just dessert…??

  9. Holly says

    This is such a clever idea! Freezing the coconut milk is so genius and it keeps me from having to spend eight dollars on one pint of organic coconut milk ice cream to make a shake. Coffee+chocolate=♥️ I’m going to get busy on this right now!

  10. kim scioloro says

    Although these recipes usually taste good, almost ALL of your recipes contain coconut milk, especially the sweets, so if a person doesn’t like coconut or is allergic to coconut, they are mostly out of luck with your site. I’ve said this before but it never changes.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kim, thanks for the feedback! You could try almond milk here, but it won’t be quite as creamy.