Coffee Milkshake with the Ninja Slushi

Unlike a traditional blender that needs vanilla ice cream, the Ninja Slushi turns milk and espresso straight into a well-textured frozen drink. With a blender, my coffee always got diluted by the vanilla ice cream; here, you keep the flavor from start to finish. Get your espressos ready ahead of time, and I’ll show you how to make this fresh, comforting frappe coffee to sip through a straw, without a single ice cube.

Coffee Milkshake with the Ninja Slushi

Recipe by Camille Roos

0.0 from 0 votes

Course: MilkshakeCuisine: Difficulty: Easy

Servings

2 à 3

people

Prep

5

minutes

Freeze time

25

minutes

Total time

30

minutes

A coffee milkshake made without ice cream thanks to the Ninja Slushi. All the aroma of espresso in a thick, fresh texture.

Ingredients

• 400 ml whole milk

• 100 ml heavy cream (30% fat)

• 2 espressos (approx. 60 ml, cooled)

• 60 ml cane sugar syrup (or agave syrup)

• 1 teaspoon vanilla extract

Instructions

• Prepare your espressos in advance and let them cool completely in the refrigerator. A hot liquid disrupts the machine’s rapid cooling cycle.
• In a container, mix the whole milk, heavy cream, cold espressos, vanilla extract, and sugar syrup. The sugar in the syrup is essential to prevent the milk from freezing into a solid block.
• Pour the mixture into the Ninja Slushi bowl (make sure to pass the MIN mark without going over the MAX) and start the Milkshake program.
• Let it run until you get a thick and creamy texture, then serve immediately with a dollop of whipped cream on top.

Mocha Version

Mocha Version : Add 2 tablespoons of unsweetened cocoa powder or chocolate syrup to the mixture before pouring it into the machine for a gourmet touch.

The importance of ingredients for the right texture

When I used to serve frappes behind the counter, the secret to a good milkshake without ice cream relied on fat and sugar. In the Ninja Slushi, this is even more true! If you use skim milk, you will get a coffee granita instead, as the water will crystallize very coarsely. That is why I always combine whole milk and heavy cream. This base provides the necessary richness. And above all, don’t forget the cane sugar syrup: it is your antifreeze sugar rule. Without it, the mixture freezes into a block and the machine’s blade might strain. Besides, if you like variety, the fat principle is exactly the same for a Vanilla milkshake with the Ninja Slushi: we rely on milk fat and sugar to guarantee a texture that is both frozen and perfectly sippable through a straw.

Managing temperature and coffee

The classic mistake when trying to make a homemade frappe coffee is pouring the espresso directly into the cold milk before starting the machine. In the Slushi, pouring a lukewarm or hot liquid will completely throw off the cooling cycle and unnecessarily lengthen your program’s duration. I strongly recommend preparing your coffees in advance and placing them in the fridge. As for taste, I prefer a very strong espresso, because the intense cold slightly numbs the taste buds and the milk naturally softens the bitterness. If you are in a very indulgent mood, this strong coffee base also pairs very well with chocolate flavors, much like a Nutella milkshake with the Ninja Slushi. If your drink doesn’t set after 30 minutes, it is generally because the initial mixture was too lukewarm when filling the bowl.

Do you prefer using a mild coffee or a very strong espresso for your milkshake?

Frequently asked questions

Why is my milkshake still liquid instead of thickening?

It is often because the added espressos were still hot or lukewarm. Let all your ingredients cool well in the fridge before starting the Milkshake program.

Can I replace the cane sugar syrup with sweetener?

I strongly advise against it. Real sugar acts as a natural antifreeze in the machine. Without it, the milk risks freezing into a single hard block and damaging the mechanism.

How long does the Milkshake program take?

The time varies depending on your room temperature and that of your ingredients when you pour them in. Generally, expect between 20 and 30 minutes if everything comes straight from the refrigerator.

Can you keep leftover milkshake in the bowl?

Yes, you can leave the machine running to maintain the cold if you are taking your time, but the milk eventually loses some creaminess if churned for too long. I recommend serving it quite soon after it sets!