Mocha Coconut Milkshakes with No-Bake Oatmeal Chocolate Cookie Crumble

There’s something about a good milkshake. I rarely have them, maybe a couple a year, but every time I drink one I remember how amazing they are. Creamy ice cream blended with milk and other delicious things, makes for one heck of a treat. This one is actually dairy free, and topped with this delicious no-bake oatmeal cookie crumble. It has mini chocolate chips in it and it’s to die for. Plus, the texture gets me every time.

As if the coconut ice cream, espresso shots, coconut milk, and cookie crumble weren’t enough, I added melted dark chocolate around and inside the glass, as well as coconut whipped cream.

Have you tried coconut whipped cream? It’s SO good. You just put a can of full-fat coconut milk in the fridge overnight, scoop out the coconut solids (they will separate from the water), and whip until peaks form. So cool, right?!


The coconut flavor mixed with dark chocolate and espresso, the creamy coconut whip and chewy chocolate oatmeal crumble might be one of the best combinations I’ve had in awhile. I used vanilla bean coconut milk ice cream in this, but you could make this with chocolate coconut ice cream too if you wanted it extra chocolatey.

This is a perfect way to cool down with this crazy heat wave most of the country is having. It would even be delicious if you spiked it. I’m not against it…

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Mocha Coconut Milkshakes with No-Bake Oatmeal Chocolate Cookie Crumble

Prep Time 20 minutes

Total Time 20 minutes

Servings 2 milkshakes

Calories 408 kcal

Author Molly (Spices in My DNA)

Ingredients

• For the COOKIE CRUMBLE:
• 1 T. almond butter
• 1/4 c. oats (gluten-free if needed)
• 1 tsp. cocoa powder
• 1/4 tsp. vanilla extract
• pinch of salt
• 1 tsp. agave
• 1 T. mini chocolate chips
• For the MILKSHAKES:
• 1 c. vanilla or chocolate coconut milk ice cream
• 1 T. cocoa powder
• 7-8 ice cubes
• 2 espresso shots, cooled (you could also use strong coffee here or cold brew if desired, maybe 1/2 c., then decrease the amount of coconut milk)
• 1/2 c. unsweetened vanilla coconut milk
• 2 T. coconut flakes, toasted
• 1.5 oz. dark chocolate, melted
• 1 can full-fat coconut milk, refrigerated overnight
• 1 T. powdered sugar
• 1/4 tsp. vanilla extract

Instructions

1. Begin by making the no-bake crumble. Add almond butter, oats, cocoa powder, vanilla, salt, agave, and chocolate chips to a small bowl and stir until combined. Set aside.
2. To make the coconut whipped cream, scoop the solidified coconut cream into the bowl of your stand mixer, or a medium bowl if you have a handheld mixer. Whip until peaks form. It will take several minutes. Add the powdered sugar and vanilla and mix until combined. Set aside.

3. Add ice cream, cocoa powder, ice cubes, and espresso or coffee if using and blend until creamy. Rim glasses in melted chocolate, spooning some in the inside of the glass, and pour in milkshakes. Top with coconut whipped cream, no bake cookie crumble, and toasted coconut.

Recipe Notes

*nutrition information calculated without coconut whipped cream

Nutrition Facts

Mocha Coconut Milkshakes with No-Bake Oatmeal Chocolate Cookie Crumble

Amount Per Serving (1 g)

Calories 408 Calories from Fat 252

% Daily Value*

Fat 28g43%

Sodium 117mg5%

Carbohydrates 46g15%

Sugar 13g14%

Protein 8g16%

* Percent Daily Values are based on a 2000 calorie diet.

I wish this was my morning coffee every day.