Cookie Crumble Iced Coffee
This is the iced coffee that tastes like a dessert and a caffeine fix in one — creamy, frosty coffee blended thick and smooth, topped with whipped cream and a generous shower of crunchy cookie crumbles. Every sip is sweet, cold, and satisfying, with little bits of cookie in every mouthful.
With ~20g of protein per glass and no added sugar — the coffee shop drink you can make at home for a fraction of the price.
Why You'll Love This
Creamy, frosty, topped with cookie crumble
~20g protein per glass, only ~6g net carbs
5 minutes, one blender, no coffee shop line
The drink that tastes like dessert
Amazing Protein Recipes
Cookie Crumble Iced Coffee
- Prep5 min
- Total5 min
- Servings1 large glass
- Calories220 kcal
Ingredients
Instructions
- Add the cold brew, milk, protein powder, ice, sugar substitute, and vanilla to a blender.
- Blend on high 30–45 seconds until thick, smooth, and frosty.
- Pour into a tall glass.
- Top with a generous swirl of whipped cream.
- Sprinkle the crumbled cookies over the top.
- Serve immediately with a wide straw.
Notes & Tips
- Cold brew is best: Cold brew is naturally smoother and less bitter than hot-brewed coffee — no bitterness in the final drink.
- Freeze coffee cubes: Freeze leftover coffee in ice cube trays — they chill without watering down the drink.
- Blend in stages: Blend the liquid first, then add ice — it blends smoother and faster.
- Crumble last: Add the cookie crumble right before serving so it stays crunchy.
- Nutrition: Per glass (estimate): 220 calories, 8g fat.
- Best fresh: This is best enjoyed immediately — the ice melts and the crumble softens over time.
- Fridge: Store the blended coffee (without toppings) up to 1 day; re-blend with fresh ice.
- Freezer: Freeze the blended coffee in popsicle molds for coffee pops.
Variations & serving ideas
- Chocolate version: Add 1 tbsp cocoa powder for a mocha cookie crumble.
- Caramel version: Drizzle sugar-free caramel sauce over the whipped cream.
- Different cookie: Use any sugar-free cookie — chocolate chip, vanilla wafer, or shortbread all work.
- Dairy-free: Use almond milk and coconut whipped cream.
Storage
- Brew a big batch of cold brew on Sunday — it keeps in the fridge all week.
- The Secret to a Coffee That Tastes Like a Milkshake
- The secret is the protein powder and the ice ratio. The protein powder thickens the drink and makes it creamy like a milkshake, and a full cup of ice blended until smooth gives you that thick, frosty texture. Too little ice and it's just cold coffee — a full cup and it becomes a dessert.
Nutrition Facts
Per serving · recipe makes 1 large glass
| Nutrient | Amount per serving |
|---|---|
| Calories | 220 kcal |
| Total fat | 8 g |
| Saturated fat | 5 g |
| Cholesterol | 25 mg |
| Sodium | 315 mg |
| Total carbohydrate | 6 g |
| Fibre | 1 g |
| Sugars | 5 g |
| Protein | 20 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
How long does it take to make Cookie Crumble Iced Coffee?
About 5 minutes in total: 5 minutes of prep.
What ingredients do I need for Cookie Crumble Iced Coffee?
The key ingredients include milk, whipped cream, vanilla protein powder, sugar substitute, vanilla extract and sugar-free cookies. The recipe card lists every ingredient with exact amounts.
How should I store leftovers?
Fridge: Store the blended coffee (without toppings) up to 1 day; re-blend with fresh ice.
Can I make substitutions in this recipe?
Add the cold brew, milk, protein powder, ice, sugar substitute, and vanilla to a blender.
Test your knowledge4 quick questions about this recipe
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