Let’s talk about one of the lesser-known best food combinations in the world: coffee and cookies and cream. Like, it’s THE TASTIEST. You get sweet from the cream filling, bitter with the coffee, and chocolatey with the cookies. It’s amaze (proof also here, here, and here). When I worked at an ice cream shop in high school, I used to make coffee cookies and cream milkshakes on the regular. As in, I worked 3-4 times a week, so I had coffee cookies and cream milkshakes 3-4 times a week.
Thank god for high school metabolisms.
Shoooo seeing as it’s summer, aka milkshake season, why not make the most delicious milkshake possible?! Let’s do it.
The inspiration for this cookies and cream milkshake recipe came from International Delight’s new line of Iced Coffee Beverages. It’s a fantastic alternative to making your own cold brew in the warmer months. And it makes it so easy to create whatever cool iced coffee beverage you want. So you can be hanging out in your PJs, casually making this milkshake, and pretty much be considered a world-class barista.
Also, milkshakes take like 2 minutes to make, and don’t require turning on the oven to get a tasty dessert. Lazy goals right there.
How to make the best milkshake ever
Homemade milkshakes are easy to make — you literally just chuck everything into a blender and mix it all up until thick and creamy. But if you want to make the best possible cookies and cream milkshake, you should keep these things in mind:
Use high-quality ice cream — If you buy sub-par ice cream from the store, your iced coffee cookies and cream milkshake won’t be the best ever. Look for a vanilla ice cream that’s made with real cream, milk, and sugar and that doesn’t have any additives or thickeners in it.
Skip the milk — Typically, milkshakes are made with, well, milk. But for a really thick shake with a strong coffee flavor, I opted to use only iced coffee in this cookies and cream milkshake. (Bold move, I know). If you add milk to this milkshake, it’ll be too thin and you’ll dilute the coffee flavor.
Use strong iced coffee — You want the coffee flavor to really shine in this milkshake, so make sure you’re using the good stuff.
Top with whipped cream — Did you really make a homemade milkshake if you didn’t top it with whipped cream and crushed cookies? I think not. The toasted marshmallow on top is totally optional, but is absolutely delicious!
How to serve milkshakes
The key things to remember when dishing up a homemade iced coffee cookies and cream milkshake is to decorate the glass and throw a little something extra on top of the shake. Few people take the time to do this, so whoever you’re making this shake for will be mighty impressed. To decorate the glass, simply drizzle chocolate syrup along the inside of the glass and add a little more to the rim. The chocolate syrup on the rim acts as glue for the crushed cookies and cream cookies, or any other toppings you may want (like sprinkles or edible glitter).
Once the milkshake has been poured into the glass, top it with a dollop of whipped cream (homemade or the stuff in the can works). I also added a toasted marshmallow to the top of mine. To toast the marshmallows, place them on a baking tray and toast them under the broiler until golden brown. Use a fork to transfer the marshmallow to the milkshake, and dig in!
Hope you’re all faring well through this heat wave. I’ve been hiding in our apartment all week with the AC on full blast.
…and drinking milkshakes. Obviously.Print
Iced Coffee Cookies and Cream Milkshake
- Yield: 2 milkshakes 1x
For the milkshake
- 1 pint vanilla ice cream
- 3/4 cup International Delight Vanilla Iced Coffee
- 5 cookies and cream cookies
For the chocolate sauce
- 1/2 cup dark chocolate, chopped
- 1 tablespoon heavy cream
For the toppings
- whipped cream
- toasted marshmallows
- crushed cookies and cream cookies
Make the chocolate sauce
- In a double boiler, melt the chocolate and heavy cream until smooth. Allow to cool slightly before placing into a piping bag with a 1/4 inch tip. Pipe chocolate sauce onto rim of glasses, creating drips around glass. Place broken cookies and cream cookies onto the rim by squeezing a bit of chocolate sauce onto the cookie, then placing firmly onto the rim. Place glasses into fridge until ready to serve.
Make the milkshake
- Combine vanilla ice cream, iced coffee, and cookies and cream cookies in a blender, blending until smooth. Pour into prepared glasses, filling to the rim.
- To decorate the milkshakes, scoop a dollop of whipped cream on top, then gently place a toasted marshmallow on top of that (to quickly toast marshmallows, place them under a broiler for 1-2 minutes). Finish with crushed cookies and cream cookies. Devour!
More frozen desserts from Broma Bakery:
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are 100% my own.