Espresso Milkshakes

If you like coffee and you like ice cream, these espresso milkshakes are calling your name. Each sip is rich, creamy and caffeinated—what’s not to love?

Because I prefer a thick milkshake—just on the edge of requiring a spoon—this recipe uses 2 cups of ice cream per 1/2 cup of liquid (in this case, an even mix of espresso and milk). Although there is some debate on the perfect ratio of ice cream to liquids in a milkshake, I think this is the perfect equation. However, you can easily customize the consistency to your preference by increasing or decreasing the amount of milk you add. Just don’t skimp on the espresso!

Espresso Milkshake Ingredients

• Espresso: Espresso is made by using high pressure to force hot water through very finely ground coffee beans. For the best flavor, prepare a fresh double shot of espresso using an espresso machine. But if you don’t have an espresso machine, it’s no problem: You can also use instant espresso powder combined with hot water. Just chill the espresso in the refrigerator before making the milkshake. You can even use decaf espresso if you’re sensitive to caffeine or plan to serve espresso milkshakes at night.
• Vanilla bean ice cream: Use a high-quality vanilla bean ice cream for the best flavor. Use your favorite brand or try one of our Test Kitchen’s picks for the best vanilla ice cream. For bonus points, you could even make the vanilla ice cream from scratch! It’s easier than you might think, especially if you have a countertop ice cream maker.
• Whole milk: A splash of whole milk helps thin out the shake. You can use as little or as much as you like to achieve your preferred thickness. You could also use skim, 1 or 2% milk, although whole milk or half-and-half cream will make the creamiest milkshake.
• Optional garnishes: For an extra-decadent milkshake, top each serving with a dollop of fresh whipped cream and a few chocolate-covered espresso beans.

Directions

Step 1: Combine the espresso and ice cream

Combine the chilled espresso and ice cream in a blender.

Editor’s Tip: Let the ice cream sit at room temperature for 5 to 10 minutes to soften it before making your shake.

Step 2: Blend

Puree until smooth. Add the milk to achieve your desired thickness: For a thinner shake, add more milk; for a thicker shake, add less. Puree until smooth again.

Step 3: Garnish and serve

Pour into two serving glasses, and garnish with whipped cream and a few chocolate-covered espresso beans, if desired. Serve immediately.

Espresso Milkshake Variations

• Change up the ice cream: Although vanilla ice cream really lets the espresso flavor shine through in a milkshake recipe, you can also easily change up the flavor profile with a different flavor of ice cream. Lean into the coffee flavor and use coffee ice cream, or give your favorite latte flavor a whirl and use caramel, chocolate or even pumpkin ice cream.
• Make it boozy: I live in the heart of supper club country, which means I’ve enjoyed my share of ice cream drinks. This particular milkshake lends well to the addition of alcohol for an extra-adult treat. For an Irish coffee-inspired shake, add a shot of Irish whiskey and a shot of Irish cream. For an espresso martini milkshake, add a shot of vodka and a shot of coffee liqueur. Adding a shot or two of bourbon would be another tasty option.
• Give it a drizzle: Add a drizzle of flavored syrup inside the serving glass before pouring in the espresso milkshake. For a mocha, add a drizzle of hot fudge sauce; for a caramel latte-inspired flavor, use caramel sauce.
• Mix it up: For even more flavor and a little texture, add some mix-ins or toppings, such as crumbled chocolate sandwich cookies, chocolate chips or a chopped chocolate candy bar.

How to Store Espresso Milkshakes

Milkshakes are best enjoyed directly after making them. However, if you find yourself with leftovers, your best storage option is the freezer. Transfer the milkshake to a freezer-safe container and freeze it for up to a week. When you’re ready for a treat again, let the espresso milkshake soften at room temperature for a few minutes, then re-blend to achieve a milkshake consistency. You may need to add more milk to help thin the texture.

Can you make espresso milkshakes ahead of time?

While making milkshakes in advance isn’t a great idea, you can (and should!) make the espresso shots in advance to allow the espresso time to chill. Whether you use an espresso machine or instant espresso powder to make the double shot, transfer it to an airtight container and store it in the fridge for up to two days.

Espresso Milkshake Tips

What can you use instead of espresso for espresso milkshakes?

If you don’t have an espresso machine or instant espresso powder on hand, you can replace the double shot of espresso with 1/4 cup of strong brewed coffee or cold brew coffee.

How do you avoid a grainy texture in milkshakes?

A grainy texture typically results from overmixing your ingredients. To help prevent this, don’t skip softening the ice cream before adding it to the blender. Also, adding the ice cream in smaller spoonfuls rather than large cup-size portions will help the ice cream blend and incorporate more quickly with the espresso and milk.