A sweet, creamy milkshake with only a few ingredients that tastes like a glass of coconut cream pie! Next time try a chocolate cake shake.
Coconut screams summer and tropical vacations to me. Well, coconut and pineapple together are the ultimate in vacation mode – but they can both stand on their own and make me long for beaches and sunshine.
And since ice cream also equals summer fun, combining coconut and ice cream? That’s a done deal. This coconut cream pie milkshake is sweet, creamy, and tastes like a glass of that classic pie.
We’re going to add crushed graham crackers right into the milkshake for the perfect flavor and slightly thicker texture. And then we’re going to top it off with whipped cream, more crushed graham crackers and some toasted shredded coconut!
How to toast shredded coconut
In a small pan over low-medium heat, toast coconut, stirring frequently until golden brown. Make sure to keep a close eye on it as it can turn from golden to burnt quickly!
Remove from heat and transfer to small bowl to cool while you make the milkshake itself.
How to make milkshakes without a blender
Don’t have a blender (aff link), or just want to avoid having to wash one? I hear ya.
Scoop out the amount of ice cream you’ll need and let it sit out at room temperature for 10-20 minutes to let it get soft. Since you won’t have a blender (aff link) to break it down, you’ll need to have the ice cream softer than usual.
Over a small bowl using your hands (or in a plastic resealable bag), crush graham cracker sheet into small chunks.
In a cocktail shaker, combine ice cream, cream of coconut, coconut extract, and coconut rum (if including) and use a long spoon to stir it a bit. Now shake vigorously – use those arm muscles! If you find it’s still too thick, you may want to add a little milk to thin it out.
Then add the crushed graham crackers and stir to combine. It might not be as smooth and creamy as it would be if you used a blender (aff link), but it’s still going to be delicious!
I like to top mine with copious amounts of whipped cream.
While you can always use the canned kind when you’re short on time, this tastes fricking wonderful with my mascarpone whipped cream.
Want to make it a boozy milkshake?
I like your style. Add 1 ounce of coconut or light rum for a more adult milkshake.
Want more than one serving?
Simply double the recipe for as many as you need! Depending on the size of your blender (aff link), you can probably make up to four servings at once.
After you’ve made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!
Coconut Cream Pie Milkshake
Ingredients
- 1 ½ cups vanilla ice cream
- 1 Tablespoon cream of coconut
- ⅛ teaspoon coconut extract
- 1 ounce coconut rum, optional
- 1 whole sheet graham crackers, plus crumbles for garnish
- Whipped cream for garnish
- 1 teaspoon shredded coconut, toasted for garnish
Instructions
- In a small pan over low-medium heat, toast coconut, stirring frequently until golden brown. Remove from heat and transfer to small bowl to cool. Keep a close eye on it as it can turn from golden to burnt quickly!
- In a blender, combine vanilla ice cream, cream of coconut, coconut extract, coconut rum (if including) and blend until well combined and smooth.
- Add 1 sheet graham cracker and pulse to combine - you don't need to blend it to be smooth, just combined into small chunks.
- Pour into 12 ounces glass and top with whipped cream, toasted coconut and graham cracker crumbs. Add a straw, serve immediately and enjoy!
