Vietnamese Iced Coffee Milkshake with Coconut Ice Cream

Name: Vietnamese Iced Coffee Milkshake with Coconut Ice Cream
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT2H10M0.000S
Yield: 1 milkshake
Cuisine: asian
Ingredients: 1 1/2 cups coconut ice cream (about 5 large scoops); 1/4 cup sweetened condensed milk; Sweetened whipped cream, for serving; 1 teaspoon toasted sweetened shredded coconut, optional; 1 1/2 teaspoons instant espresso powder

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Level: Easy

Total: 2 hr 10 min
Active: 5 min

Yield: 1 milkshake

This caffeinated milkshake, inspired by Vietnamese-style coffee, which is made with sweetened condensed milk, 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.

Level: Easy

Total: 2 hr 10 min
Active: 5 min

Yield: 1 milkshake

Ingredients

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1 1/2 cups coconut ice cream (about 5 large scoops)

1/4 cup sweetened condensed milk

Sweetened whipped cream, for serving

1 teaspoon toasted sweetened shredded coconut, optional

1 1/2 teaspoons instant espresso powder

Directions

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.
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.

This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.