Iced Mocha Coffee Shake with Ice Cream
A luscious vegan iced mocha shake made with espresso, cocoa, and plant-based ice cream for a creamy, café-style indulgence.
Ingredients
- Freshly brewed espresso – ½ cup 2 shots
- Unsweetened almond milk – 1 cup
- Vegan chocolate ice cream – ¾ cup
- Cocoa powder – 1 tbsp
- Maple syrup – 1 tbsp
- Ice cubes – 4–5
- Vanilla extract – ½ tsp
- Pinch of sea salt – optional
- Vegan whipped cream – for topping
- Shaved dark chocolate – for garnish
Instructions
- Pour espresso and almond milk into your blender.
- Add vegan chocolate ice cream, cocoa powder, and maple syrup.
- Toss in ice cubes and blend until thick, creamy, and smooth.
- Drizzle chocolate syrup along your glass for drama.
- Pour in the shake, top with whipped cream and dark chocolate shavings.
- Take a long sip and wonder why you ever drank plain coffee.
Notes
Nutritional Values (Per Serving)
- Calories: 285 kcal
- Total Fat: 8.6 g
- Saturated Fat: 3.5 g
- Carbohydrates: 41 g
- Fiber: 3.9 g
- Protein: 7.1 g
Vitamins and Minerals (Per Serving)
- Calcium: 11%
- Iron: 8%
- Magnesium: 12%
- Potassium: 14%
- Vitamin E: 9%
Additional Notes / Tips
- Use vegan vanilla ice cream for a lighter, creamier twist.
- Add a dash of cinnamon or nutmeg for café-style warmth.
- Freeze leftover coffee in cubes—never settle for a watered shake.
- Want it thicker? Add more ice cream and less milk.
- Perfect for dessert, post-work chaos, or any “I need chocolate immediately” emergency.