White Russian milkshakes are a twist on the creamy cocktail: coffee ice cream, milk, whipped cream vodka and coffee liqueur blend together in a frozen twist on the classic drink!
This post was originally published on August 19, 2014.
Milkshakes have been a favorite treat of mine for a long time. My father would make them on extra-hot summer nights as a treat for my brother and I. We would get our nightly showers, get on our pajamas, and come downstairs to have milkshakes (vanilla for my brother, chocolate for me) while we watched the Phillies game with my dad.
The memory is still so fresh in my mind that I can smell the warm summer air drifting in through the screen door from the backyard, and I can almost feel wet hair on the back of my neck.
I may have grown up, but I have not grown out of milkshakes. I still love a good, frothy, creamy shake. Plus, now that I’m an adult, I can add some extra ingredients! Just about any creamy cocktail can be turned into a boozy milkshake.
Take one of my favorites: White Russian milkshakes. Typically, a White Russian is a cocktail with Kahlua, vodka and cream. To turn this into a milkshake, I used coffee ice cream and milk, then added the Kahlua and vodka. I only had whipped cream vodka on-hand, but regular or vanilla vodka would also work well.
As written, this is a strong drink that’s not particularly thick. If you don’t like your drinks that strong, reduce the amount of each liquor to 1 oz apiece. If you like your drinks thicker, either increase the amount of ice cream, or omit the milk.
These are such a breeze to whip up. I plan on keeping a container of coffee ice cream in my freezer all summer just so I can blend up some White Russian milkshakes any warm night I need to relax with a frothy treat.
- 1 cup coffee ice cream, softened
- 1/4 cup milk
- 1 1/2 oz coffee liqueur
- 1 1/2 oz whipped cream-flavored vodka
- Whipped cream, for garnish
- Grated semisweet chocolate, or chocolate syrup, for garnish
- Place the coffee ice cream, milk, coffee liqueur, and flavored vodka in a blender. Blend on high speed for about 20 seconds, until well-combined but still thick.
- Divide into 2 chilled glasses, garnish with whipped cream and grated chocolate or chocolate syrup.
Amount Per Serving: Calories: 390 Saturated Fat: 10g Cholesterol: 88mg Sodium: 65mg Carbohydrates: 31g Sugar: 30g Protein: 4g
Adapted from Epicurious
You might also like:
- S’mores Ice Cream Sandwiches by Cravings of a Lunatic
- Balsamic Roasted Strawberry Ice Cream by The Girl in the Little Red Kitchen
- Very Chocolate Little Malt Ice Cream by Cookistry
- Kickin’ Peach Milkshake by The Life and Loves of Grumpy’s Honeybunch
- Vanilla Bean Ice Cream by Love and Confections
- Chocolate Beet Milkshakes by Farm Fresh Feasts
- Salted Caramel Ice Cream by Noshing with the Nolands
- Gluten Free Dark Chocolate Sea Salt Ice Cream by Gluten Free Crumbley
- Vanilla Caramel Swirl Ice Cream by That Skinny Chick Can Bake
- Apple Pie Ice Cream by Mind Over Batter
- Nutella Swirl Toffee Crunch No-Churn Ice Cream by Cupcakes & Kale Chips
- Chocolate Ginger Ice Cream Sandwiches by Mother Would Know