Vietnamese Iced Coffee Milkshake with Coconut Ice Cream
- Level: Easy
- Yield: 1 milkshake
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 531
- Total Fat
- 24
- Saturated Fat
- 15
- Carbohydrates
- 70
- Dietary Fiber
- 1
- Sugar
- 66
- Protein
- 11
- Cholesterol
- 90
- Sodium
- 189
- Total: 2 hr 10 min
- Active: 5 min
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
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.