Coffee biscotti milkshake

  • 4 cups vanilla ice cream (544 grams)
  • ¾ cup prepared Mogiana French Roast coffee, cooled to room temperature and chilled (25 mins)
  • 1 cup milk, cold
  • 8 pieces of plain or chocolate biscotti, 6 crumbled + 2 reserved for garnishing

Blend all the ingredients using slowest speed and increase the speed until highest mode for about a minute total, depending on the power of your blender, until you reach desired consistency. Pour into four glasses for serving, about 1½ cup each. Garnish with extra crumbles or large chunks from the reserved biscotti.