Mocha Milk Shakes
Mocha Milk Shakes Erin McDowell

Chocolate. Vanilla. Strawberry. When it comes to milk shakes, everyone has a favorite flavor, and we totally respect that. (Hey, you do you.) But for now, let’s put personal preference aside to celebrate mocha milk shakes. We blend coffee ice cream with milk, cocoa and espresso powders, and grated dark chocolate. (We’ll give you a second to read that last line again.) And of course no shake is complete without some whipped cream--homemade is preferred, but store-bought is fine. So grab a straw, and probably a spoon, and get to it.

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Makes 2 servings
Start to Finish: 15 minutes


4 medium scoops (about 1½ cups) coffee ice cream

⅔ cup whole milk

2 tablespoons dark cocoa powder, plus extra for garnish

1 tablespoon instant espresso powder

1 teaspoon pure vanilla extract

⅛ teaspoon almond extract

½ cup grated dark chocolate

½ cup heavy cream, whipped (or see Finishing Touches)


1. In a blender, or using an immersion blender, pulse the ice cream, milk, cocoa powder and espresso powder to combine.

2. When the mixture is smooth, add the extracts and dark chocolate. Blend to combine.

3. Pour the milk shake into two glasses and top generously with whipped cream. Finish with a sprinkle of cocoa powder. Serve immediately.

Finishing Touches

It's the details that count! Try these tips

  • For extra-bold coffee flavor, freeze leftover coffee in ice-cube trays. When making the milk shakes, reduce the milk to ½ cup and blend in two or three coffee cubes.

  • Instead of using plain whipped cream, top the shakes with our Salted Caramel Whipped Cream.

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