Dessert: United States – Rhode Island, New England – Coffee Cabinet

Serving Size: 2

Approximate Time

Prep 10 min

Cook 5 min

Additional 10 min

Total 25 min

Ingredients

- 3 cups (approx. 420 g) good-quality vanilla ice cream
- 1 cup (240 ml) whole milk, cold
- 6 tbsp (90 ml) Rhode Island coffee syrup (Autocrat or similar) — more or less to taste
- 1/8 tsp (0.5 g) fine salt (optional; enhances flavor)
- 1/2 cup (120 ml) heavy whipping cream, whipped, for topping (optional)
- 1–2 tbsp (15–30 ml) extra coffee syrup, for drizzling (optional)
- 2 maraschino cherries, for garnish (optional)
- Ice cubes as needed to adjust thickness (optional)

Instructions

Short Description:
A thick, sweet Rhode Island milkshake-style dessert made by blending vanilla ice cream, milk, and local coffee syrup. Smooth, coffee-forward, and traditionally called a "cabinet" in Rhode Island.

Regional Notes:
This version uses Rhode Island coffee syrup (the regional product that sets it apart from standard milkshakes) blended with ice cream and milk to create a dense, sweet treat commonly called a cabinet rather than a milkshake. Adjusting the amount of coffee syrup preserves the characteristic sweet coffee flavor unique to Rhode Island.

1. Chill two tall glasses in the freezer for 5–10 minutes while you assemble ingredients.
2. In a blender, combine the vanilla ice cream, cold whole milk, 6 tbsp (90 ml) coffee syrup, and the pinch of salt if using. If you prefer a slightly thinner cabinet, add 2–4 ice cubes.
3. Blend on low-to-medium speed just until smooth and thickened to shake-like consistency, about 10–20 seconds. Do not overblend or the mixture will become too thin.
4. Taste and add more coffee syrup 1 tbsp (15 ml) at a time if you want a stronger coffee sweetness; blend briefly after additions.
5. Divide the cabinet evenly between the chilled glasses. Top each with a dollop of whipped cream, a drizzle of extra coffee syrup, and a maraschino cherry if desired.
6. Serve immediately with a wide straw and a long spoon.