Coffee Milkshake Recipe

A coffee milkshake is vanilla or coffee ice cream blended with a small amount of strong, cold coffee (espresso or cold brew concentrate) and just enough milk to keep it sippable. The classic ratio is 2 cups of ice cream, 2 shots of chilled espresso and about 1/4 cup of milk, blended for 20 to 30 seconds. That is the whole secret: strong coffee, cold ingredients and a light hand with the milk.

Below you will find the base recipe, a quick table of ratios, and four variations: espresso, cold brew, mocha and vegan.

Why Your Coffee Milkshake Needs Strong Coffee

Ice cream is cold, sweet and fatty, and all three of those things mute flavor. If you pour in regular drip coffee, you add a lot of water and very little taste, so the shake ends up thin and vaguely beige. Concentrated coffee solves both problems at once.

• Espresso gives the most intense coffee flavor in the smallest volume. Two shots is roughly 2 oz (60 ml) of liquid.
• Cold brew concentrate is smooth, low in bitterness and already cold, which makes it the easiest option if you brew ahead.
• Extra-strong brewed coffee works in a pinch: brew at double strength and chill it completely.
• Instant coffee dissolved in a spoonful of hot water is the fastest route when you have no brewer handy.

Whatever you choose, chill it before it hits the blender. Hot espresso melts ice cream on contact and gives you coffee soup instead of a shake. Pull your shots, pour them into a small glass and park them in the freezer for 10 minutes, or brew them the night before.

Classic Coffee Milkshake Recipe

This makes one large shake or two small ones.

Ingredients

• 2 cups (about 280 g) vanilla or coffee ice cream, slightly softened
• 2 shots espresso (2 oz / 60 ml), chilled, or 1/3 cup (80 ml) cold brew concentrate
• 1/4 cup (60 ml) cold whole milk, plus more to adjust
• 1 tbsp (15 ml) simple syrup or maple syrup, optional
• Pinch of fine salt, optional but recommended
• Whipped cream and a few coffee beans or cocoa powder, for topping

Instructions

1. Let the ice cream sit on the counter for 5 minutes so it scoops easily but is still firm.
2. Pour the chilled coffee and milk into the blender first. Liquid at the bottom helps the blades catch.
3. Add the ice cream, the syrup if using, and the pinch of salt.
4. Blend on low for 10 seconds, then medium for 10 to 20 seconds, just until smooth. Over-blending warms the shake and makes it runny.
5. Check the texture. Too thick? Add milk 1 tablespoon at a time. Too thin? Add another scoop of ice cream and pulse.
6. Pour into a chilled glass, top with whipped cream and serve right away with a wide straw.

Coffee Milkshake Ratios at a Glance

Use this table to dial the shake in for your taste. All versions assume 2 cups of ice cream.

Notice that as the coffee goes up, the milk goes down. Coffee and milk are both liquid, so keep the total around 1/3 cup (80 ml) for a shake that holds its shape.

Four Coffee Milkshake Variations

1. Double Espresso Shake

Use coffee ice cream instead of vanilla and three chilled espresso shots. A dark roast such as our 6 Bean Blend holds its own against all that dairy, bringing a deep, roasty flavor that does not disappear under the sugar. If you are new to pulling shots, our guide on how to make espresso at home covers the basics.

2. Cold Brew Milkshake

Cold brew is the make-ahead champion. Brew a batch of concentrate on the weekend, keep it in the fridge, and you can make a shake in two minutes all week. Our cold brew guide walks through the steeping time and ratio. Because cold brew is naturally mellow, it pairs especially well with vanilla bean or salted caramel ice cream.

3. Mocha Milkshake

Add 2 tablespoons (30 ml) of chocolate syrup or 1 tablespoon (6 g) of unsweetened cocoa powder to the classic recipe. Chocolate ice cream works too, but then reduce the syrup so it does not become too sweet. For an extra layer, brew your coffee with a chocolate-flavored roast such as Mocha flavored coffee, then finish the glass with chocolate shavings.

4. Vegan Coffee Milkshake

Swap in a dairy-free ice cream (oat, coconut or cashew bases are the creamiest) and use oat milk for the liquid. Oat milk is a good match because its natural sweetness and body are close to dairy. Coconut-based ice cream adds a tropical note that works nicely with dark roast coffee. Check the label on your toppings too: some whipped toppings and chocolate syrups contain milk.

Tips for the Best Texture

• Chill the glass. Ten minutes in the freezer keeps the shake thick longer.
• Use full-fat ice cream. Light or low-fat ice cream has more air and water, which blends up icy.
• Skip the ice. Ice dilutes flavor and creates gritty shards. If you want it colder, freeze your coffee into ice cubes and blend those in instead.
• Add salt. A tiny pinch sharpens both the sweetness and the coffee.
• Use fresh coffee. Stale beans taste flat, and in a shake you only get a couple of ounces to make an impression. Here is why fresh roasted coffee tastes better.

Want something even simpler? An affogato is the unblended cousin of the coffee milkshake: a scoop of ice cream with a hot shot of espresso poured over the top.

A Quick Note on Coffee Shakes in America

Coffee and ice cream have a long history together in the US, especially in New England. In Rhode Island, coffee milk (milk sweetened with coffee syrup) was named the official state drink in 1993, and locals call the milkshake version a “coffee cabinet.” Our recipe skips the syrup and uses real brewed coffee, but the spirit is the same.

Coffee Milkshake FAQ

Can I make a coffee milkshake without a blender?

Yes. Soften the ice cream a little more than usual, then combine everything in a large jar with a tight lid and shake hard for about a minute. You can also mash and whisk it in a bowl. The texture will be a bit looser than a blended shake, but it still tastes great.

How much caffeine is in a coffee milkshake?

It depends on how much coffee you add. A single espresso shot is commonly estimated at around 60 to 75 mg of caffeine, so a two-shot shake lands somewhere near 120 to 150 mg, plus a little more if you use coffee ice cream. For a lighter version, use decaf espresso.

Can I use instant coffee?

Absolutely. Dissolve 1 to 2 teaspoons of instant coffee in 1 tablespoon (15 ml) of hot water, let it cool, and add it with the milk. It is one of the fastest ways to get a strong coffee flavor without brewing.

What ice cream flavor works best?

Vanilla is the most versatile because it lets the coffee lead. Coffee ice cream doubles down on flavor, chocolate turns it into a mocha, and salted caramel or dulce de leche make it richer and sweeter.

The Bottom Line

A great coffee milkshake comes down to three things: concentrated coffee, cold ingredients and not too much milk. Once you have the classic ratio down, the variations are endless. For espresso-style shakes, a bold roast like the 6 Bean Blend stands up to the ice cream; for make-ahead shakes, our Cold Brew Coffee is blended specifically for cold brewing. Every Feel Espresso order is roasted 1 to 5 days before delivery, so the coffee flavor in your shake tastes as fresh as it should.