Happy Foodie Friday! Today I’m celebrating National Coffee Milkshake Day by making cold brew coffee milkshakes! For years I have experimented with coffee and ice cream combinations including instant coffee, brewed coffee and espresso, but nothing beats cold brew when making coffee milkshakes. Cold brew uses time instead of heat so the end product tastes less acidic compared to brewed coffee that uses heat.
For this recipe, I purchased Gelvia cold brew because I don’t have the patience or time to make my own cold brew at home. And let me tell you, this stuff is good! And no, Gelvia didn’t pay me or even send me samples to promote this product. I just really love it! Now if you have time to make your own cold brew, God bless you. It’s a little expensive (around $6/bottle) but it’s still much cheaper compared to going out for cold brew or ordering a blended coffee drink from a coffee shop.
You can also save on calories by making coffee drinks at home. This particular recipe uses regular vanilla ice cream but it does work with a product like Halo top, which is a low-calorie ice cream. I actually think it tastes really good, but you might have to do a little taste testing. Halo top can also be pricey, coming in around $4/pint. So, you might not save a ton of money, but it will save you a lot when it comes to calories. In fact, when we figured the nutrition facts for this recipe, using Halo top cuts the calories in half!
Here’s the recipe:
4 oz. cold brew
3 cups vanilla ice cream
This will make about 2 large servings (12 oz.). If you want to decrease portion size, use 8 oz. or 4 oz. mason jars to serve!
Blend together and boom….you’re ready to celebrate National Coffee Milkshake Day!