Mocha Cold Brew Milkshake Float

Part milkshake, part float, all coffee lover's dream — this Mocha Cold Brew Milkshake Float blends rich cold brew coffee, creamy cashew milk, and scoops of vegan vanilla ice cream into a thick, spoonable shake. Just when you think it's done, it gets topped with an extra scoop of ice cream and a cold splash of chocolate cold brew that cascades down the sides like a classic soda fountain float, finished with a cloud of coconut whipped topping and a dusting of cocoa. This plant-based treat is 100% dairy-free, made with wholesome ingredients like cashew milk, dates, and cacao, making it a satisfying midday pick-me-up or a fun twist on lunchtime dessert. The natural caffeine from cold brew coffee paired with a touch of sweetness makes it perfect for an afternoon energy boost without the crash of refined sugar-laden drinks. Whether you're vegan, dairy-sensitive, or just looking for a fun way to enjoy your coffee, this milkshake float delivers big chocolate-mocha flavor with a nostalgic soda-shop twist, all while staying completely plant-based.

Ingredients

• 1 cupcold brew coffee, chilled, divided
• 0.5 cupCashew milk, unsweetened
• 3 cupsVegan vanilla ice cream, divided, plus extra scoop for topping
• 2 tbspCacao powder
• 2 wholepitted dates, soaked in warm water 10 minutes, or 2 tbsp maple syrup
• 2 tbspVegan chocolate syrup, for the chocolate cold brew splash and drizzle
• 0.5 cupCoconut whipped topping, optional, for garnish
• 1 tspcocoa powder, optional, for dusting
• 0.5 cupice cubes

Method

1. In a small mixing bowl, combine 2 tablespoons of the cold brew coffee with the vegan chocolate syrup and stir until smooth to make the chocolate cold brew splash. Set aside.
2. Add the remaining cold brew coffee, cashew milk, 2 cups of the vegan vanilla ice cream, cacao powder, soaked dates, and ice cubes to the blender.
3. Blend on high until thick and smooth, stopping to scrape down the sides as needed, about 45-60 seconds. 1:00
4. Pour the blended mocha milkshake into two tall glasses, filling each about three-quarters full.
5. Top each glass with a generous scoop of the remaining vegan vanilla ice cream using the ice cream scoop, letting it float on top like a classic soda fountain treat.
6. Slowly pour the reserved chocolate cold brew splash over the ice cream scoop so it cascades down the sides of the glass.
7. Garnish with a dollop of coconut whipped topping and a light dusting of cocoa powder, if using. Serve immediately with a long spoon and straw.