Told you I currently have a small donut issue.
I don’t even know what I’m doing here.
Wait. Yes I do!
You should probably make this for dessert today. Or lunch. I find that cake donuts work best for texture and taste, but um, I’m pretty sure you can use whatever donuts you want and it will still be fabulous. I mean, you’re pureeing donuts into freaking ice cream. Details aren’t THAT important.
I made my donuts… just some easy baked ones based on one of my favorite recipes ever from Ashley (who also inspired these photos… duh), but you can just as easily purchase them… most likely at a drive-thru. Who invented donut drive-thrus? Like I seriously need to be LAZIER when I want to buy a donut. Please, let me sit in my car and wait for ten minutes instead of get five minutes of exercise and walk to get my donut. Good grief. How asinine.
That kind of behavior just leads to other slug-like actions, like being too lazy to get up and throw my gum away and therefore placing it on the coffee table while writing a blog post.
Just a hypothetical, people. Let’s hope it stays that way.
It’s Friday. Eat a donut. Or better yet… drink it.
Yield: 2 large shakes or 4 small shakes
Prep Time: 5 minutes
Total Time: 5 minutes
1 cup iced coffee
1 cup vanilla almond milk
2 cups coffee ice cream
1 cup vanilla bean ice cream
1-2 large cake donuts
4 ice cubes
cinnamon sugar for rim, if desired
Combine all ingredients in a blender and process until smooth. If desired, wet the rim of the glass and coat it in cinnamon sugar before pouring the milkshake in. Serve!
[inspired by a shake at burgatory]
Just trust me. If you don’t… you can always add some Kahlua?