Beverages
This Ben & Jerry's-inspired White Russian combines the iconic coffee cream flavor with a boozy twist that’s smoother and richer than the original. The secret lies in balancing vodka, coffee liqueur, and cold brew concentrate for a velvety texture that tastes like dessert in a glass.
I’ve perfected this recipe after years of experimenting—no one will guess it’s homemade.
The key to success is using chilled ingredients and a light ice cream garnish for that signature Ben & Jerry’s touch. Unlike traditional White Russians, this version incorporates cold brew concentrate for a deeper coffee flavor without bitterness.
The result? A drink that’s creamy, aromatic, and just sweet enough to satisfy any coffee or booze craving.
What sets this apart is the optional ice cream float variation, where a scoop of vanilla ice cream sinks into the drink, creating a layered effect. Serve it in a classic rocks glass with a coffee bean garnish for a professional presentation.
Whether you’re hosting a party or treating yourself, this recipe delivers restaurant-quality results in minutes.
Pair it with chocolate-dipped strawberries or a side of cookies for the full indulgence. The best part? You can adjust the sweetness or booziness to suit your taste. Let’s make this creamy, dreamy cocktail that tastes like a dessert and a drink all in one.
Ingredients for ben and jerry's white russian
Four ingredients make this dreamy coffee cocktail taste like Ben & Jerry's dessert.
| Ingredient | Amount | Notes |
|---|---|---|
| Cold Brew Coffee Concentrate ☕ | ½ cup | Chilled, strong brew preferred |
| Heavy Whipping Cream 🥛 | 1 cup | Full-fat for best texture |
| Vanilla Ice Cream 🍦 | 1 cup | Vanilla bean flavor preferred |
| Kahlúa Coffee Liqueur 🍸 | ½ cup | Or other coffee liqueur |
| Vodka 🥃 | ½ cup | Top-shelf for smoother taste |
| Simple Syrup 🍯 | 2 tbsp | Homemade or store-bought |
| Vanilla Extract 🌿 | ½ tsp | Pure, high-quality preferred |
| Ground Coffee Beans ☕ | 1 tbsp | For garnish, freshly ground |
| Chocolate-Dipped Strawberries 🍓 | 4 pieces | Optional garnish |
| Ice Cubes ❄️ | 2 cups | Large cubes for slow melting |
| Rocks Glasses 🍹 | 4 whole | For serving |
The cold brew concentrate is non-negotiable—it’s what gives this drink that signature coffee cream flavor without bitterness. Stumptown or local craft roasters make the best concentrate, but any high-quality cold brew works. Chill it thoroughly before mixing—room temperature concentrate will dilute the vodka and ruin the texture. The heavy whipping cream needs to be cold too (pop it in the freezer for 10 minutes if it’s not). For the ice cream, Häagen-Dazs vanilla or Ben & Jerry's Phish Food adds that nostalgic touch, but any premium vanilla works. Pro tip: use a chilled mixing glass to keep everything cold while you shake.
No Kahlúa? Mr. Black Label or a mix of coffee liqueur and simple syrup gets you close. Running low on vodka? Everclear or high-proof rum works in a pinch, but cut the amount to half and add a splash of cream to balance. The simple syrup can be swapped for honey or agave, but it’ll taste slightly different. For a non-alcoholic version, skip the vodka and Kahlúa, then add extra cold brew and vanilla extract. The chocolate-dipped strawberries are optional but add that Instagram-worthy presentation—Trader Joe’s or Whole Foods have great pre-made ones if you’re in a hurry.
This drink tastes even better the next day, so make a batch ahead and store it in the fridge. The ice cream float variation? Add a scoop right before serving—it’ll sink beautifully and create those iconic layers. For garnish, grind the coffee beans fresh (a spice grinder works perfectly) and sprinkle lightly over the top. The syrup keeps for 2 weeks in the fridge, and the concentrate lasts 6 months once opened. Serve with a long bar spoon for stirring—it makes you feel like a mixologist.
Why You'll Love This Recipe
- Three-Ingredient Mix: I swear, this drink comes together faster than my coffee addiction kicks in. Just shake the cold brew, cream, and ice cream—no measuring cups, no fuss. The only real step is pouring, and honestly? That feels like winning.
- Creamy Coffee Bliss: Between us, this is the only way I drink coffee now. The cold brew cuts through the richness of the vanilla ice cream, while the Kahlúa adds that deep, caramelized coffee note. It’s like Ben & Jerry’s and a mocha had a lovechild, and it’s ridiculously good.
- Date Night Ready: I’ve made this for everything from lazy Sunday mornings to impressing my in-laws, and it never fails. The boozy kick from the vodka makes it feel special, but the simplicity keeps it stress-free. (Yes, even on a Tuesday night.)
- No-Waste Leftovers: The ice cream base lasts forever in my freezer, and the coffee concentrate? I use it for this and my iced coffee all week. Mix up a big batch of the cream mixture ahead of time—it’s the secret to always having a fancy drink on hand without extra effort.
Step-by-step instructions for Ben and Jerry's White Russian recipe
This dreamy cocktail comes together in minutes with just a few simple steps and premium ingredients.
Blend the Coffee Cream Base
In a blender, combine the 0.5 cup cold brew coffee concentrate, 1 cup heavy whipping cream, 1 cup vanilla ice cream, 0.5 cup Kahlúa coffee liqueur, 0.5 cup vodka, 2 tbsp simple syrup, and 0.5 tsp vanilla extract. The cold brew concentrate should be chilled—this prevents the ice cream from melting prematurely and ensures a smooth texture. Blend on high speed for 20-30 seconds until completely smooth and creamy, with no visible ice cream chunks. The mixture should have the consistency of thick milkshake, with a rich coffee aroma that's balanced by the sweetness of the ice cream and syrup.
Taste the mixture and adjust the sweetness if needed—add a splash more simple syrup if it's too strong, or a tiny bit of cold brew if it needs more coffee depth. This is your base, so getting it right now means every sip will be perfectly balanced. Transfer the blended mixture to a pitcher and refrigerate while you prepare the glasses.
Prepare the Rocks Glasses
Fill each of the 4 whole rocks glasses with 2 cups ice cubes total, dividing them evenly so each glass has about ½ cup ice cubes. Use large ice cubes for slow melting—they'll keep your drink cold without watering it down too quickly. Give the glasses a quick spin around the counter to chill them slightly, which helps maintain the perfect temperature when you pour in the coffee cream.
While the glasses chill, sprinkle 1 tbsp ground coffee beans evenly between the glasses on a small plate. This creates a beautiful visual contrast and adds an aromatic coffee note when guests pick up their drinks. The freshly ground beans should have a rich, toasty aroma that complements the Kahlúa and vodka perfectly.
Assemble and Garnish
Pour the chilled coffee cream mixture evenly into each rocks glass, filling them about ¾ full. The drink should have a velvety texture with a deep coffee color and a hint of vanilla swirling through it. Let the mixture sit for 30 seconds to slightly settle—this allows the flavors to meld together and creates that signature layered look.
Garnish each drink with 1 piece chocolate-dipped strawberry, placing it on the rim or gently floating it on top. The chocolate adds a sophisticated touch while the strawberry provides a fruity contrast to the rich coffee and cream. Serve immediately while the ice is still cold and the flavors are at their peak.
Optional Upgrade for Extra Creaminess
For an even creamier texture, top each drink with a dollop of whipped cream and an additional sprinkle of ground coffee beans. This adds visual appeal and enhances the coffee experience. The whipped cream should be light and airy—whip it separately using the 1 cup heavy whipping cream if you want to go the extra mile. A quick flick of the wrist with a bar spoon creates an elegant finish that makes these drinks look like they're straight from Ben & Jerry's.
Serve with a side of chocolate-dipped strawberries for guests to enjoy alongside their drinks. The combination of the boozy coffee cream with the sweet-tart strawberries creates a perfect balance of flavors that's both indulgent and refreshing. Enjoy immediately—the flavors are best when served cold and fresh.
Pro Tips For Making Ben And Jerry'S White Russian
- CHILL YOUR CREAM: Cold heavy whipping cream is non-negotiable for this drink—skip the fridge and use an ice bath instead. I learned this the hard way when my cream took 20 minutes to stiffen, and by then, the ice cream had melted into a sad, soupy mess. Fill a bowl with ice and water, add the cream, and let it sit for 10 minutes. No waiting, no disappointment.
- STIR THE COFFEE CONCENTRATE: Don’t just dump the cold brew concentrate into your glass—give it a quick stir before adding the vodka. The concentrate settles, and if you skip this, you’ll end up with a drink that’s stronger at the bottom and weak at the top. A few seconds with a spoon ensures every sip is smooth and balanced.
- MEASURE KAHLÚA FIRST: Pour the Kahlúa into your glass before the vodka—this keeps the coffee liqueur from getting diluted too fast. I used to add vodka first, and by the time I got to the Kahlúa, it’d already weakened the flavor. A shot of Kahlúa first locks in that rich, caramelized coffee taste.
- USE A SCOOP FOR ICE CREAM: Scoop the vanilla ice cream directly into the glass—no melting, no mess. I tried blending it in once, and it turned into a slushy that lost all texture. A big spoonful of firm ice cream (straight from the freezer) adds creaminess without turning your drink into a milkshake. Bonus: It looks way more impressive.
Regional styles of this dish
Classic New England Style
This version keeps the Ben & Jerry’s inspiration but leans into the traditional White Russian roots—think cozy New England vibes. Use chilled vanilla ice cream as a float instead of blending it in, creating a layered effect when poured over ice.
I like adding a dash of cinnamon (about ¼ tsp) to the simple syrup for warmth, and garnishing with a cinnamon stick instead of coffee beans. Serve in a short, wide glass to showcase the layers beautifully. 🍂
Southern Creamy Twist
For a Southern-inspired take, swap the cold brew for chilled sweet tea concentrate (reduce ½ cup strong brewed tea until syrupy) and add 1 tbsp peach schnapps to the vodka-Kahlúa mix. Top with a scoop of peach ice cream and garnish with a peach slice and crushed pecans.
The result is a creamy, fruity drink that feels like dessert. I recommend Stumptown sweet tea concentrate for the best balance. 🍑
West Coast Coffeehouse
This version embraces California’s coffee culture by using espresso shots instead of cold brew. Replace the cold brew concentrate with 2 shots of freshly brewed espresso (chilled) and add 1 tsp vanilla bean paste to the blended mixture for depth.
Serve in a mug with a whipped cream latte art design and a drizzle of caramel sauce. The espresso adds a bold, aromatic kick that pairs perfectly with the creamy texture. 🏖️
Spiced Winter Edition
Perfect for holiday gatherings, this version includes warm spices like nutmeg (⅛ tsp) and cardamom (⅛ tsp) in the blended mixture. Use dark chocolate ice cream instead of vanilla and garnish with a star anise pod and a dusting of cocoa powder.
The spices add a cozy, aromatic complexity that feels festive. I love serving this with gingersnap cookies on the side for dipping. ❄️
Non-Alcoholic Kids’ Version
For a kid-friendly (or sober-friendly) take, skip the vodka and Kahlúa entirely. Replace them with extra cold brew concentrate (¼ cup) and vanilla syrup (2 tbsp). Add 1 cup cold milk to the blended mixture for creaminess and top with marshmallows and a chocolate syrup drizzle.
Serve in a chilled mug with a strawberry skewer for fun. It’s like a coffee milkshake with a boozy cousin! 🧸
Tropical Coffee Float
Bring a Hawaiian vibe to your drink by adding ½ cup coconut cream to the blended mixture and topping with a scoop of coconut ice cream. Garnish with a pineapple wedge and a dash of Tajín for a sweet-spicy contrast.
The coconut cream replaces some of the heavy whipping cream for a lighter, tropical feel. Perfect for summer sipping or tiki-themed parties. 🌺
Nutrition facts
Frequently asked questions
Can I make this without a blender?
Yes! For a smoother texture, blend the ice cream with cold cream in a food processor first, then mix the remaining ingredients by hand. Alternatively, use whipped cream instead of blending ice cream—just layer it carefully over the liquid base for a classic White Russian presentation. The flavors will still shine!
How do I adjust the sweetness or strength?
For less sweetness, reduce the simple syrup by 1 tbsp or add a splash of cold brew. For more boozy kick, increase the vodka by 1 oz per serving. If it's too strong, add 1 tsp vanilla extract or a scoop of ice cream to mellow it. Taste as you go!
Why does my drink separate or get watery?
This happens when ingredients aren't chilled enough or ice melts too fast. Use large ice cubes and pre-chill all liquids. For extra creaminess, stir in 1 tbsp whipped cream before serving. The ice cream float method also prevents separation beautifully.
What's the best way to store leftovers?
Store the blended base (without ice) in an airtight container for up to 3 days. Re-blend briefly before serving. For the ice cream float version, add scoops fresh—freezing thawed ice cream ruins the texture. Keep garnishes separate until serving.
Can I use instant coffee instead of cold brew?
Not ideal—it lacks the smooth, rich flavor of cold brew. If you must, dissolve 2 tbsp instant coffee in ¼ cup hot water, then chill completely. For best results, invest in a cold brew concentrate (it's worth it for this drink!).