Here is a recipe to help you enjoy what is now one of our favorite days of the year. We take strong coffee (we used Iron Brew’s Southern Pecan), smooth vanilla ice cream and rich chocolate sauce, to create a creamy milkshake. Then, to take it a step further, we top it off with our homemade whipped cream (using store bought would be just as good) and drizzle chocolate syrup for good measure. This recipe is designed to please the coffee lover in your life, especially during the dog days of summer.
In a glass jar combine coffee, ice cream, and 1Tbsp of the chocolate syrup. Use a Swiss Diamond Jêt Mix to blend until smooth and thick. We used the beater attachment. Freeze mixture for 10 minutes to thicken.
Meanwhile in a bowl add heavy cream, confectioner’s sugar, and vanilla extract. Again using the Swiss Diamond Jêt Mix with the whisk attachment beat the mixture until the cream forms soft peaks.
Pour the milk shake mixture into 4 glasses, top with the whip cream.
Drizzle with remaining chocolate and serve immediately.
Randy (RJ) was raised in Charlotte NC. His culinary background stems all the way back to his high school days when he "took the cooking class for the free food". Later after completing culinary school he has worked as head Chef in a couple of high scale restaurants. Now he spends more time on the computer than in the kitchen, but is still turning out great recipes for all to enjoy.