entertainingfoodFood & Drinkin the kitchen withkristina gillrecipes

in the kitchen with: spike mendelsohn’s milkshake

by Kristina Gill

We thought that in the height of the July heat, to accompany your outdoor parties, you might like a very cold treat.  To satisfy that craving, Top Chef favorite Spike Mendelsohn has offered us a recipe for an Almond Joy milkshake.  (Well, for you non-Americans, an Almond Joy is a Bounty with one whole almond in it, and for the Americans in the crowd, a Bounty is a Mounds!  Ah how intriguing is international candy bar language!)  If you decide to try this milkshake, and you should, you will be pleasantly surprised that the only other way you could make something that tastes this close to an Almond Joy is to actually grind up an Almond Joy.  It’s that good!!  And what memories of childhood it brought back for me!  For the vegan and lactose intolerant, please share your adjustments with us, so that everyone can enjoy the fun!  For more great shake ideas and burgers and fries, Spike also just released a fantastic book called The Good Stuff Cookbook, which I personally think is fantastic!  –Kristina

About Chef Spike: Spike Mendelsohn was a fan favorite on the fourth season of Top Chef and opened Good Stuff Eatery in Washington, D.C., in 2008. Chef Spike is currently working on two new television shows: Original Recipe, set to air in Fall 2011, and Spike: Unseasoned, to show viewers the everyday fun and ups and downs of working in a family business. Chef Spike also has a series of webisodes “By the Book, Off the Hook”, currently on Food2 website for the Food Network. Before opening Good Stuff Eatery, Chef Spike worked as a chef de cuisine at Mai House in New York City, which received two stars from Frank Bruni and was listed as one of the ten best restaurants by the New York Times in 2008. A graduate of The Culinary Institute of America, Chef Spike has also worked at top restaurants including Bouchon in Napa Valley, Les Crayeres in France, and Le Cirque in New York. Good Stuff Eatery will soon franchise in D.C. and other cities across the country and fans of great food can also look for an Italian eatery called We, The Pizza from Chef Spike and his family later this summer. The menu will feature chef crafted New York style pizza, homemade Italian sodas and gelato among other highly anticipated items.

CLICK HERE for the full recipe (and more about why Spike chose this recipe) after the jump!


.    1 cup milk
.    1/2 cup cream of coconut (coco lopez)
.    1/2 cup coconut flakes
.    2 cups creamy chocolate ice cream
.    1/2 cup crushed almonds

How to make it:

In a food processor put 1/2 cup almonds. process till finely chopped and set aside.

In a blender, pour milk, coconut cream, 1/4 cup of the ground almonds, coconut flakes,  ice cream.

Mix for 5 minutes.

Pour in large glasses and top with a spoonful or two of crushed almonds.

Why Spike chose this recipe:

Almond Joy was my dad’s favorite chocolate bar and so I grew up with it. Every time he’d break off a chunk or give me a bite it was a real treat for me. The whole concept of our restaurants is about All American comfort food and a feeling of nostalgia and for me, Almond Joy brings back great memories…I had to make it into a delicious shake so everyone can enjoy!

Portrait of Spike by Joe Shymanski; Recipe images by Kristina Gill red, white, blue napkin IKEA, periwinkle French fries dish Gustavsberg, ketchup dish Sabon, ice cream in a chocolate dipping bowl, coconut and almonds in white salt dishes all by mud australia.

Suggested For You


  • I am still thinking about the burger and shake I ate at Good Stuff last fall. The Spike burger, with a fried egg on top…..omg. (Fried egg on a burger is awesome; first had it in Argentina and have ordered it whenever possible ever since.) And the toasted marshmallow shake! Spike, please open an outlet in Boston.

  • I would substitute soy or coconut milk for the dairy milk (a coconut milk beverage, like So Delicious brand, NOT the canned kind) and a vegan ice cream like Coconut Bliss to make it vegan (and extra coconut delicious!).

  • Yummy – both the INCREDIBLE photography AND the recipe — will try it on vacation…
    (now you have me wanting a bounty!)

  • Good Stuff is amazing! In fact, I may just need to head there this weekend! Yum…

  • This was a good post. The pictures were great…too bad I hate coconut. Can someone make a Milky Way milkshake?

  • Trista, check in The Good Stuff Cookbook, there might be on there!

    Kate- the fried egg on the burger is also very Australian+they add a slice of beetroot!!

  • spike does a milky way milkshake at good stuff!! it’s really so yummy, but his chocolate shake is the best i’ve ever had.
    lucky for me, i live 2 blocks from good stuff eatery! my waste line would not agree with this luck, however. :)

  • Oh gosh, like, Julie, my husband and i live way, way too close to Good Stuff. It’s a problem. We love the toasted marshmallow shake! I also highly recommend the cookbook.

  • Oooooooh this looks like a small glass of heaven! I wonder if you could not put the crushed almonds in there and just have a MOUNDS shake! :-D

  • YUM! Can’t wait to try it. But… the recipe calls for coconut flakes — unsweetened or sweetened?

  • I must try this! I can hardly stand all these yummy desserts and treats that I am seeing all around the blog world! Thanks!

  • i swear i could cry. from how perfect this sounds right now. Im majorly craving chocolate and its blistering hot here.

    dont mind if i do :)

  • With the recent appearance of almond milk in the grocery store and the good old standby of soy ice cream, this yummy shake can be easily enjoyed by people who are lactose intolerant. Btw, Trista has a great idea, why not try it with other candy bars? Just highlight the main ingredients that make it so good, add milk and ice cream, and shake it up!

  • I agree with Ami, for a dairy-free version I would use Coconut Bliss instead of chocolate ice cream. It has a decadent dark chocolate flavor and a wonderful texture that I actually enjoy over ice cream sometimes. I might also use coconut milk instead of the cream of coconut, and add some honey or agave if the sweetness needs to be upped.

  • Spike’s Toasted Marshmallow milkshake is my favorite. It’s like eating a marshmallow just roasted on the campfire–CrAzY tAsTy! I’m a coconut freak so I can’t wait to make it.

  • for almond joy lovers: there is a small bakery called three girls bakery in seattle’s pike place market. they sell a confection that is to die for. it was created after the original candy bar. it’s like a decadent macaroon enrobed in rich chocolate (with or without almonds, of course). so good!

    i am definitely trying this recipe!

  • I picked the wrong summer to start a diet… I’m definitely trying a dairy-free version of this!

  • This was sooooo delicious, I just made them and we practically licked the glasses clean.
    I would use unsweetened coconut flakes next time(recipe doesn’t specify) to make them tad less sweet.
    Great, easy summer recipe!

    Krisitna- BEAUTIFUL photos!!!

  • muy interesante el sitio, està una barbaridad, lstima que en inglés. saludos vean de ponerla en castellano

  • Love the idea of adding coconut (in any form!) to a milk-shake, may have to try this out tonight, I think it’ll help me beat the heat – and be happy!

  • WOW this looks and sounds delicious. i am craving a
    milkshake in the middle of december now. (i guess there’s no wrong
    time to crave a milkshake). definitely going to put this on my list
    of recipes to-do!! thanks!