Willett is a fan of soy milk and ice cream. This satisfying shake is a speedy dessert. It's also a way to enjoy the health benefits of caffeine, which may help lower your risk of diabetes and Parkinson's disease.

Maureen Callahan
Recipe by Cooking Light April 2007


Credit: William Dickey; Styling: Margaret Dickey

Recipe Summary test

2 servings


Ingredient Checklist


Instructions Checklist
  • Combine syrup and 1/8 teaspoon espresso granules in a small bowl, stirring well. Using a spoon, drizzle half of syrup mixture around the inside rim of 2 small narrow glasses. Combine remaining 2 teaspoons espresso granules, ice cream, and milk in a blender; process until smooth. Pour 1 cup ice cream mixture into each glass. Serve immediately.


Nutrition Facts

290 calories; calories from fat 34%; fat 10.9g; saturated fat 2.3g; mono fat 2.1g; poly fat 5.5g; protein 3.1g; carbohydrates 43.9g; fiber 1g; iron 0.9mg; sodium 243mg; calcium 81mg.