Coffee And Donut Milkshake Recipe 43
COFFEE AND DONUT MILKSHAKES
This recipe was inspired by a local cupcake store that blends any of their gourmet cupcake flavors with ice cream. I thought that sounded interesting, so I made this version for ZWT 9 Coffee Plantation Challenge. I used all vanilla ice cream, but using half coffee ice cream and half vanilla would work also.
Provided by Chef Jean
Categories Frozen Desserts
Time 8m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in a blender and process until smooth.
- Mix the cinnamon and sugar in a shallow dish.
- Wet the rim of the glass with a little coffee or milk and coat it in cinnamon sugar before pouring the milkshake inches.
COFFEE AND DONUT MILKSHAKE RECIPE - (4.3/5)
Provided by á-81356
Number Of Ingredients 6
Steps:
- Combine all ingredients in a blender and process until smooth. If desired, wet the rim of the glass and coat in cinnamon sugar before pouring the milkshake in.
COFFEE AND DONUTS SHAKE
Steps:
- In a blender combine the ice cream, milk and vanilla extract and blend until smooth. Stir in the chopped chocolate and crumbled donuts with a rubber spatula. Pour into glasses and serve.
COFFEE-FLAVORED COOKIE DOUGH MILKSHAKE
A smooth cookie dough ice cream shake with a hint of coffee taste!
Provided by Lexi
Categories Drinks Shakes and Floats Recipes
Time 5m
Yield 1
Number Of Ingredients 3
Steps:
- Combine ice cream, milk, and instant coffee in a blender; blend to desired texture.
- Pour into a glass to serve.
Nutrition Facts : Calories 248.8 calories, Carbohydrate 28.7 g, Cholesterol 57.4 mg, Fat 13.3 g, Protein 5.3 g, SaturatedFat 8.8 g, Sodium 97.7 mg, Sugar 22.2 g
COFFEE MILKSHAKE
Make and share this Coffee Milkshake recipe from Food.com.
Provided by Bliss
Categories Shakes
Time 1m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- To make double strength coffee, measure 1 2/3 cups of Starbucks coarsely ground coffee into a 12-cup coffee press.
- Add water that has just come to a boil.
- Allow to brew 4 minutes, then push plunger down.
- Pour into an ice-filled pitcher.
- Combine coffee, milk and ice cream in a blender and blend until smooth.
- Makes 1 serving.
- (Rachael Ray and Paula Deen both add sugar to their shakes, and I've started adding at least one packet of Splenda to mine. Just makes them so much better).
Nutrition Facts : Calories 78.7, Fat 4.5, SaturatedFat 2.8, Cholesterol 17.1, Sodium 60.9, Carbohydrate 5.7, Protein 4.1
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Servings 2Total Time 30 minsCategory Dessert
- Remove the dough from the can and lay it flat on a floured surface. Now fold one half over the other half. Using a donut or cookie cutter, cut out 1-1/2 to 2-inch diameter rounds. Punch out a small hole in the middle using the end of a pastry tip or small round cutter. Arrange the donuts on the prepared baking sheet.
- In a heavy-bottomed large pot or deep fryer, heat at least 2 inches of oil until a deep-fry thermometer registers 350°F. Working in batches, use a slotted metal spoon or spatula to carefully place the donuts into the hot oil. Fry, flipping once, until light golden brown, 1 to 2 minutes per side. When done, transfer to a wire rack. Make sure to return the oil to 350°F between batches.
- While the donuts cool, make the glaze. In a bowl, mix together the powdered sugar, 3 tablespoons milk and the coffee until smooth. If the mixture seems too thick, add more cream (1 tablespoon at a time) until smooth. Whisk in the melted chocolate until smooth. Dip the tops of the donuts into the glaze. Add sprinkles if desired (but leave two donuts sprinkle-free for your milkshakes). Place iced donuts on a wire baking rack to dry.
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