Quick Coffee Milkshake Recipe – Vanilla Ice Cream & Instant Coffee

Last Updated on 2 months by Neha Deshmukh

Quick Coffee Milkshake Recipe – Vanilla Ice Cream & Instant Coffee

Hey everyone! If you’re anything like me, sometimes you just need a little pick-me-up. And what’s better than a creamy, dreamy coffee milkshake? I first made this when I was craving something cold and caffeinated on a scorching summer afternoon, and it’s been a family favourite ever since. It’s seriously the easiest thing to whip up, and trust me, it hits the spot!

Why You’ll Love This Recipe

This coffee milkshake isn’t just a treat; it’s a little slice of happiness in a glass. It’s incredibly quick – ready in under 15 minutes! Plus, it uses ingredients you probably already have in your pantry. It’s the perfect balance of coffee kick and sweet, creamy goodness. Honestly, who can resist that?

Ingredients

Here’s what you’ll need to make this delicious coffee milkshake:

• 1.5 tablespoons instant coffee (about 10g)
• 0.25 cup warm water (60ml)
• 4 tablespoons sugar (about 50g)
• 2.5 cups whole milk (600ml)
• 1-2 scoops vanilla ice cream (about 100-200g)
• 4-5 small ice cubes
• 2-4 scoops vanilla ice cream (for topping)

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Instant Coffee: Don’t skimp here! A good quality instant coffee really shines through. I prefer a classic, robust flavour, but feel free to experiment with different brands.
• Whole Milk: Whole milk gives the milkshake that lovely, rich texture. You can use lower-fat milk, but it won’t be quite as creamy.
• Vanilla Ice Cream: This is where you can really treat yourself. A premium vanilla ice cream with real vanilla bean specks will elevate this milkshake to another level. I always reach for my favourite local brand!

Step-By-Step Instructions

Alright, let’s get shaking!

1. First, in a small bowl, dissolve the instant coffee in the warm water. Stir until it’s completely smooth – no one wants gritty coffee bits!
2. Pour that lovely coffee mixture into your blender. Add the sugar and blend for about a minute, until it’s nice and frothy. This step is key for a light and airy milkshake.
3. Now, add the ice cubes, 1-2 scoops of vanilla ice cream, and the chilled milk to the blender.
4. Blend again! This time, blend until everything is smooth, creamy, and you’ve got a beautiful froth on top.
5. Pour the milkshake into glasses, leaving a little space at the top for… you guessed it!
6. Top each glass with 2-4 extra scoops of vanilla ice cream. Because why not?
7. Serve immediately with a straw or a spoon. Enjoy!

Expert Tips

Here are a few things I’ve learned over the years:

• Chill Your Glasses: Pop your glasses in the freezer for 10-15 minutes before serving. It keeps the milkshake colder for longer!
• Don’t Overblend: Overblending can melt the ice cream and make the milkshake too thin.
• Adjust to Taste: Feel free to add more or less sugar depending on your preference.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level – Adjust Sweetness: My friend Priya loves hers extra sweet, so she adds a tablespoon of honey.
• Vegan: My sister, who’s vegan, swears by using plant-based ice cream (coconut or almond work great!) and almond or soy milk. It’s just as delicious!
• Quick vs. Rich: For an even quicker version, use frozen coffee cubes instead of instant coffee and water. For a richer flavour, add a dollop of whipped cream.
• Festival Adaptations – Summer Cooler: During Diwali, my family loves adding a pinch of cardamom to the milkshake for a festive twist.

Serving Suggestions

This coffee milkshake is perfect on its own, but it also pairs well with:

• A light snack like biscuits or cookies.
• A slice of chocolate cake (because, well, chocolate!).
• Just a quiet moment to yourself!

Storage Instructions

Honestly, this milkshake is best enjoyed immediately. But if you absolutely have to store it, you can pour any leftovers into an airtight container and freeze for up to an hour. It will separate a bit, so you’ll need to give it a good stir before drinking.

FAQs

Got questions? I’ve got answers!

• Is it possible to make this milkshake without ice cream? You can, but it won’t be quite as creamy. Try adding a frozen banana for a similar texture.
• Can I use brewed coffee instead of instant coffee? Yes, absolutely! Use about ½ cup of strongly brewed, chilled coffee.
• How can I adjust the coffee flavor intensity? Add more or less instant coffee to suit your taste.
• What’s the best way to prevent the milkshake from becoming too watery? Use frozen coffee cubes and don’t overblend.
• Can I add other flavors like chocolate or caramel? Definitely! A tablespoon of chocolate syrup or caramel sauce would be amazing.