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Chocolate Peanut Butter Bliss Shake Recipe

Chocolate Peanut Butter Bliss Shake Recipe

By Kathypatalsky

You don’t need a blender or even a fancy malt machine to make my Choco PB Bliss Hand-Mashed Shake. You just need a spoon, a few ingredients, a serving glass and a bit of muscle power. This hand-crafted sip (literally!) combines rich creamy chocolate fudge with nutty peanut butter and vanilla ice cream. And the secret ingredients in this shake recipe may surprise you!..

Secret Ingredients. I’ve made this milkshake a few times and after a few tweaks and tests I found that my favorite version of this recipe included a few secret add-in ingredients: a hint of instant coffee and a splash of coconut milk. The coffee gave this shake a mocha-accent without adding a heavy coffee flavor. If you don’t have instant coffee, you could also use a half shot of espresso. Have you heard the trick of adding in a scoop of instant coffee to your chocolate recipes (like brownies) to give them depth? Well this is really the same idea. And you can easily use decaf if you don’t want the added caffeine.

The coconut milk not only added creaminess, but also a subtle coconut undertone that worked very well with the coffee, peanut butter and chocolate. A dash of cinnamon also adds flavor contrast.

Give this mocha-undertoned, coconut-accented, hand-mashed milkshake a try!..

Chocolate Peanut Butter Bliss Shake

makes one tall shake – my version is vegan, see ingredient note below


  • 2 scoops vanilla ice cream
  • 1 Tbsp chocolate fudge sauce + plus 1 Tbsp warmed fudge sauce to drizzle over top
  • 2 Tbsp peanut butter, chunky
  • 1/2 tsp instant coffee OR 1/2 shot of cooled espresso
  • 2 dashes cinnamon
  • 1/4 cup milk or creamer
  • 1 Tbsp coconut milk
  • whipped cream topping

optional: diced banana mashed into the shake

sub: if you don’t have coconut milk you could substitute with 1 Tbsp coconut flakes – or simply omit that ingredient.


1. Hand mash the ice cream, milk, coconut, fudge and 1 Tbsp of peanut butter – using a spoon and I like to mash it in a sturdy deep mug.

2. Mash until a malt-thickness forms.

3. Transfer your mash into your serving glass – tall looks best.

4. Top with another scoop of peanut butter,  swirl of whipped cream and another drizzle of (hot or warmed) fudge sauce if desired. Serve with a tall spoon.

Ingredient Note: I used vegan versions of all the above ingredients to keep things dairy-free and low in saturated fat. For the ice cream I used a soy based ice cream – coconut milk based is also delicious. For the hot fudge, I used a fruit-juice sweetened brand – dark chocolate and dairy free.And same for the milk/creamer and whipped cream – I used soy versions. The photos in the post are 100% vegan.