• Prep Time 10 minutes
  • Cook Time 10 minutes
  • Serving For 2 people
  • Difficulty Easy
This recipe is best with
Anchor Aerosol Cream

Recipe Ingredient

  • 360g coffee ice cubes
  • 2 scoops chocolate ice cream
  • 2 tbsp peanut butter
  • 120g Anchor UHT Full Cream Milk
  • 60g Anchor UHT Extra Yield Cooking Cream
  • Anchor Aerosol Whipped Cream as needed
  • chocolate sauce (optional)


  1. Brew 360g of coffee to your liking. Pour in ice cube tray and freeze it overnight.
  2. In a blender, put coffee ice cube, chocolate ice cream, peanut butter, Anchor Full Cream Milk and blend until smooth.
  3. Pour 30g Anchor Extra Yield Cooking Cream and 2 tbsp chocolate sauce per glass. Pour in peanut butter chocoffee milk shake then top with Anchor Aerosol Whipped Cream and garnish with any toppings.

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