Spiked Samoa Milkshake

[Photograph: Robyn Lee]

This is a Girl Scout Cookie-inspired milkshake for grownups only, but you can leave out the booze if you want to make a version for kids. Head here for more Girl Scout Cookie-inspired milkshakes »

Note: Allow ice cream to soften at room temperature for 5 minutes before scooping. We used Häagen-Dazs dulce de leche ice cream for this shake, but feel free to substitute other brands.

About the Author: Maggie Hoffman is the editor of Serious Eats: Drinks. You can follow her on Twitter @maggiejane.

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Spiked Samoa Milkshake

About This Recipe

Yield:makes 2 milkshakes
Active time:10 minutes
Total time:10 minutes
Special equipment:Blender
Rated:

Ingredients

  • 1/2 cup sweetened shredded coconut, plus extra for garnish
  • 3 cups dulce de leche ice cream (18 ounces / about 6 medium scoops)
  • 1 cup unsweetened coconut milk
  • 1/4 teaspoon salt
  • 1 ounce dark rum, or more to taste
  • Chocolate syrup for lining glass
  • Garnish: whipped cream, shaved dark chocolate, additional toasted coconut

Procedures

  1. 1

    Toast coconut in a small skillet over medium heat, stirring frequently, until just golden, around 10 minutes. Set aside.

  2. 2

    Add ice cream, coconut milk, salt, and rum to a blender. Purée until smooth. Add 1/2 cup toasted coconut, pulse briefly to mix but do not purée.

  3. 3

    Line serving glasses with chocolate syrup. Divide milkshake among serving glasses and top with whipped cream. Shave dark chocolate onto each milkshake. Garnish with toasted coconut and serve immediately.

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