White Russian milkshake

Decadent drink and dessert all in one!

I still remember the first time I tasted a White Russian cocktail. A fellow server at the bar where I worked during University ordered one when she was off-shift and encouraged me (normally not a cocktail drinker) to taste it. I was instantly smitten by its boozy, creamy deliciousness and every few years or so, I order one just to remind me of those long-ago days. Recently, I was thinking about fun summertime desserts and milkshakes came to mind. One thing led to another and this fantastic White Russian milkshake was born.

White Russian Milkshake


  • 1 cup (250 mL) good-quality vanilla ice cream
  • 2 tablespoons (30 mL) Kahula (or other chocolate/coffee liqueur)
  • 2 tablespoons (30 mL) vodka
  • 1 teaspoon (5 mL) shaved chocolate, for garnish


  • Chill a stemmed glass (parfait glasses are ideal but a wine glass will do as well) in the freezer for at least 30 minutes.
  • Put ice cream, Kahlua and vodka in blender (or a large glass measure if using a stick blender) and pulse until creamy. If the mixture is thicker than you like, add a tablespoon or two of milk and blend again until desired consistency is achieved.
  • Pour into chilled glass and top with a small scoop of ice cream followed by shaved chocolate (the ice cream on top will give the milkshake a pretty appearance as you serve it).

Makes 1 milkshake.

White Russian Milkshake

Author: Paula Roy

Welcome to my kitchen! I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. If you enjoy this space be sure to check out my Rogers TV Ottawa cooking show, Paula Roy's Favourite Foods, available on local cable, streaming and a dedicated playlist on Rogers TV's YouTube channel.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.