Espresso Milkshake
Ingredients
1 litre vanilla ice cream
250ml MARIGOLD Evaporated Creamer, chilled in freezer for 1 hour
4 tbsp instant coffee powder
2 tbsp hot water
Coffee powder for topping
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Dissolve instant coffee powder in hot water.
Scoop out 4 large scoops of ice cream and keep in the freezer.
Place remaining vanilla ice cream, MARIGOLD Evaporated Creamer and coffee into a blender. Blend until well combined and pour into glasses.
Top each glass with a scoop of ice cream from the freezer and dust with coffee powder.
Chef's Tip:
Adjust the amount of instant coffee powder to your liking.
Prep time: 10 minutes
Cooking time:
Serves: 4
