Shakes are delicious and coffee is amazing and when you mix them together, what you get is pure heaven! This easy coffee shake is a copycat of Arby’s famous jamocha shake and you won’t be sorry for trying to make it yourself.
I remember when I was pregnant with my first that all I wanted was Sonic ice water and Arby’s Jamocha shakes. The two are polar opposites, but you can’t really explain pregnancy cravings.
What is a Jamocha Shake?
This delicious shake is a copycat of Arby’s jamocha shake. It is a popular shake that you can get at the famous fast food chain. It is a combination of coffee, ice cream and mocha syrup. The good news is that it’s pretty easy to make at home!
Jamocha Shake Ingredients
Most of the ingredients needed for this easy coffee shake are pretty common and may already be in your kitchen and pantry. Let’s go over a few of them:
- Cold Coffee – You will want to make sure the coffee is cool or it will melt the ice cream. You can make the coffee as strong or as light as you would like, but remember it will affect the flavor of the jamocha shake. I love using cold brew coffee for my shakes!
- Whole milk – Whole milk will make your jamocha shake a little bit thicker but if you prefer to use skim milk, you can. You can also use any dairy-free milk you prefer. It may affect the consistency of the shake, but will still taste great.
- Vanilla bean ice cream – Grab your favorite pint of vanilla bean ice cream and get ready for a delicious shake.
- Chocolate Syrup – You will need chocolate sauce or syrup for this shake as well. I love using my homemade chocolate sauce for this recipe!
Exact Ingredients Needed
- · 1 1/2 cups of cold coffee
- · 3/4 cup of whole milk
- · 2 tablespoons of sugar
- · 3 cups of vanilla bean ice cream
- · 5 tablespoons of chocolate syrup
How to Make a Jamocha Shake
As I stated above, this homemade Jamaica shake is super easy to make and quick as well. Here’s what you do:
Step 1: In a blender, mix coffee, milk and sugar.
You will want to blend on medium to high until it is well mixed and has a smooth consistency.
Step 2: Add ice cream and 3 tablespoons of chocolate syrup. Blend until smooth.
For the step, you will want to turn the blender off after blending the ingredients together in the first step. If you try to add the ice cream while it’s blending, it may splash out.
Step 3: To thicken if needed, set in the freezer for 30 minutes.
You can check it after 15 minutes to see if it’s the desired consistency.
Step 4: Pour into glass and drizzle remaining chocolate syrup
Feel free to add more or less chocolate syrup as desired. Enjoy!
What Pairs Well With a Jamocha Shake
One of my favorite things about a jamocha shake is that it can pair well with either dessert or a savory item. When I’m eating at Arby’s, I love a jamocha shake with my roast beef sandwich. Here are some amazing recipes that you can try with your jamocha shake.
- Italian beef
- Sloppy joe’s
- Arby’s Grilled Chicken Pecan Salad
- Starbucks birthday cake pops
- White chocolate truffles
How to Store Leftovers
With this delicious homemade jamocha shake, you can keep it in the fridge but it’s only going to last for a matter of hours. You’re going to want to keep it in a cup with a lid. I would say probably 4 to 6 hours at the max is what you can keep it in the refrigerator for and when you pull it out if it’s too liquidy, you’re probably going to want to put it back in the freezer for a little while so it will solidify.
Can I Freeze it?
You can freeze it but you have to keep in mind that when you go to take it back out of the freezer, it’s going to be like an ice cream consistency and not a shake. If you decide to freeze it, you will only want to leave it in the freezer for up to 7 days in an airtight container.
Other Copycat Recipes to Try
Looking for some other delicious copycat recipes to try at home? Look no further! Give these delicious ones a try.
- Pumpkin white hot chocolate
- Pumpkin spice iced coffee
- Butterbeer latte
- Cherry mocha frappuccino
- Double chocolate chip frappuccino
- 1 1/2 cups of cold coffee
- 3/4 cup of whole milk
- 2 tablespoons of sugar
- 3 cups of vanilla bean ice cream
- 5 tablespoons of chocolate syrup
1. In a blender, mix coffee, milk and sugar
2. Add ice cream and 3 tablespoons of chocolate syrup. Blend until smooth.
3. To thicken if needed, set in freezer for 30 minutes.
4. Pour into glass and drizzle remaining chocolate syrup
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 1171Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 38mgSodium: 155mgCarbohydrates: 98gFiber: 2gSugar: 89gProtein: 7g