Recipe courtesy of Food Network Kitchen

Vietnamese Iced Coffee Milkshake

Getting reviews...
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.
Save Recipe
  • Level: Easy
  • Total: 2 hr 10 min
  • Active: 5 min
  • Yield: 1 milkshake
Share This Recipe

Ingredients

Directions

  1. 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.
  2. 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.
Justin Warner

Cold Brew Coffee

8m Easy 99%
CLASS
Justin Warner

French Press Coffee

11m Easy 98%
CLASS
30m Easy 89%
CLASS
Justin Warner

Iced Coffee

10m Easy 95%
CLASS
Justin Warner

Pour Over Coffee

17m Easy 100%
CLASS
18m Easy 98%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now