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Espresso Coconut Milkshake with Coffee Ice Cream

moka coffee pot
This Espresso Coconut Milkshake with Coffee Ice Cream combines bold espresso, creamy coconut milk, and vegan ice cream into a decadent, frosty delight.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 servings
Calories 290 kcal

Ingredients
  

  • Strong brewed espresso – ½ cup cooled
  • Coconut milk – ¾ cup full-fat
  • Vegan coffee ice cream – 2 scoops
  • Ice cubes – 6–8
  • Maple syrup – 1 tsp optional
  • Vanilla extract – ¼ tsp optional
  • Vegan whipped coconut cream – ¼ cup optional

Instructions
 

  • Brew espresso and let it cool completely.
  • Combine coconut milk, coffee ice cream, ice cubes, maple syrup, and vanilla extract in a blender.
  • Pour cooled espresso into the blender and blend until smooth and creamy.
  • Serve in glasses and top with optional whipped coconut cream.
  • Enjoy immediately for a bold, frosty, vegan treat with luxurious creaminess.

Notes

Nutritional Values (Per Serving)

  • Calories: 290
  • Total Fat: 16g
  • Saturated Fat: 13g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Protein: 3g
Vitamins and Minerals (% DV per serving):
  • Calcium: 18%
  • Iron: 6%
  • Potassium: 8%
  • Vitamin D: 4%
  • Magnesium: 5%

Additional Notes & Tips

  • Chill espresso before blending for maximum frostiness.
  • Adjust maple syrup for desired sweetness.
  • Blend longer for extra creamy texture.
  • Vegan coffee ice cream adds decadent richness.
  • Perfect for a morning pick-me-up or indulgent afternoon treat.