Vietnamese Iced Coffee Milkshake

This caffeinated milkshake 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.]

Total Time:
2 hr 10 min
Prep:
5 min
Inactive:
2 hr 5 min

Yield:
1 milkshake
Level:
Easy

Ingredients
  • 1 1/2 teaspoons instant espresso powder
  • 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
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.

  • Copyright 2015 Television Food Network, G.P. All rights reserved.


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    This recipe is featured in:

    Frozen Treats