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It’s coffee chocolate milkshake time
This mocha milkshake is inspired by one of my favorite childhood desserts – Arby’s Jamocha milkshake.
If you’ve never had a Jamocha shake, imagine vanilla ice cream blended with chocolate syrup and coffee. This version is a bit healthier than the original with no added sugar, thanks to cocoa powder, plus it’s vegan-friendly.
Ingredients
- 2 cups (~270 g) Vanilla Bean Coconut Ice Cream
- 1-2 Tbsp (6-12 g) unsweetened cocoa or cacao powder
- 1/2 - 3/4 cup (120-180 ml) brewed coffee, chilled (medium to bold roast is best)
- optional: 2-4 Tbsp (30-60 ml) unsweetened almond or coconut milk
- optional: Vegan Magic Shell and/or Coconut Whipped Cream for topping
Instructions
- Add ice cream, cocoa powder (starting with 1 Tbsp), and coffee (starting with 1/2 cup) to a blender and blend until creamy and smooth. Add more coffee or almond milk (optional) if it has trouble blending.
- Taste and adjust ingredients as needed, adding more cocoa powder for more chocolate flavor, coffee for more coffee flavor, or almond milk for creaminess (optional).
- Divide between 2 serving glasses and top with Coconut Whipped Cream (optional) or Vegan Magic Shell (optional).
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