Iced coffee

🍰 Variations

You can add one or more ingredients to make this iced coffee more personalized, some examples:

• Whipped cream
• Coffee Syrup: one table spoon of coffee syrup. Some recommondations are Hazelnut, Vanilla or Caramel.
• Toppings: like hazelnuts, candied roasted nuts, sprinkles, chocolate sprinkles.
• Liquor: some examples of some Liqours who will fit this recipe: Baileys, Frangelico or Rum.
• Dessert sauce: you can add it in the glass or on top of the whipped cream. Chocolate sauce or caramel sauce are both a good option!
• OREO cookies: blend the cookies together with all the other ingredients, to get an Oreo Iced Coffee.

How to Make Iced Coffee

Easy instructions for how to make delicious, perfect iced coffee at home.

Prep Time: 5 minutes mins

Total Time: 5 minutes mins

Servings: 1 serving

Calories: 56kcal

Author: RecipeGirl.com

Ingredients

• 1 cup ice (or coffee frozen into cubes)
• 1 cup coffee, at room temperature or chilled
• 2 tablespoons cream, milk or half & half
• 1 to 2 teaspoons (or simple syrup- see Recipe Notes below)

Instructions

1. Fill a glass with ice. Pour in coffee. Add cream and sugar (or simple syrup). Stir and drink!
2. See recipe notes below for variations and tips.

Notes

• For accurate WW points indicated, use 2 tablespoons half & half cream and 1 teaspoon sugar.
• Lighten things up in this drink by using nonfat milk… or fat-free half & half. Use your desired low/no calorie sweetener in place of sugar.
• Another option is to add a flavored creamer, which will cover both the cream and the sugar.
• If you want to use simple syrup in place of sugar, here’s how to make it: In a small saucepan, bring ½ cup water and ½ cup granulated white sugar to a boil.  Reduce the heat to low and simmer, stirring the mixture until the sugar has dissolved.  Remove the pan from heat and cool.  Chill until ready to use!

Cold Coffee (India)

India is traditionally a tea-drinking nation, with Chai tea being perhaps the country’s most recognizable beverage.

Recently however, coffee is gaining more of a foothold.

Already widely grown within India for export, coffee is also increasingly being consumed domestically.

In India, iced coffee is known as cold coffee () and it is a popular summer beverage in the notoriously hot and steamy nation.

It is usually made with instant coffee powder, sugar, milk and is made in the blender for a frothy result similar to Greece’s frappe.

Ice cream is a common addition, and it need not be the traditional vanilla; chocolate, chocolate chip, and mocha flavors are also popular.

What You Need

• 2 tbs warm water
• 1 tbs istant coffee powder
• 1 tbs white sugar
• 1 and 3/4 cup of cold milk
• 1 scoop of ice cream
• Ice cubes
• whipped cream and sprinkles (optional)

AT A GLANCE

BREW TIME

7 min

YIELD

1 glass

How To Make It

1. Put the water, coffee powder and sugar in the blender and pulse until the coffee and sugar are dissolved.
2. Add the milk and ice cream and blend for a minute or two until everything is well-combined and frothy.
3. Pour into a chilled glass. Top with whipped cream or chocolate sprinkles if you are so inclined.

Lavender Espresso Tonic

This one is a very popular drink, especially on a hot summer’s day when an iced tonic water infused with something delicious seems like the perfect way to cool off.

It combines the strength of coffee with the delicate floral flavor of lavender, and that classic, fizzy effect of tonic water.

What You Need

• 2 shots espresso
• 4 oz tonic water
• 3/4 oz lavender syrup
• ice
• fresh sprig of lavender (Optional)
• glass
• straw (Optional)

AT A GLANCE

BREW TIME

5 min

YIELD

1 glass

How To Make It

1. Brew the 2 shots of espresso
2. Take the glass and fill it all the way up with ice
3. Add in the lavender syrup, tonic water, and espresso. Give it a gentle stir
4. Optional: Add a straw and a sprig of fresh lavender on top

Ingredients

Heavy whipping cream – Heavy cream is what gives ice cream its rich and creamy flavor. 

Strong coffee – I use 2x the coffee grinds when I want strong coffee for a recipe. Alternatively, you can use espresso.

Half and half – Half and half is half cream and half milk. You can also use light cream or whole milk in place of half and half.

Sweetener – I use a blend of sugar alcohols and stevia in my recipes. Monk fruit sweetener also works well.

Vanilla – Vanilla extract enhances the other flavors.

Instant coffee – Using instant coffee granules or instant espresso powder gives this ice cream a great coffee flavor without making it too icy. Using more brewed coffee will lead to icier ice cream.

Egg yolks – I add raw egg yolks to my ice cream recipes to boost the creaminess. In many years of making ice cream, I have never had a problem with regular egg yolks in my ice creams. However, if you prefer, you can temper the ice cream base or use pasteurized egg yolks.

Vegetable glycerin (optional) – Optional, but recommended, glycerin helps keep any keto ice cream recipe soft enough to scoop. Otherwise, you will have to let it temper at room temperature for about 30 minutes before serving. An alternative is adding some alcohol or Keto Irish Cream.

FAQs

How much caffeine is in coffee ice cream?

How much caffeine in coffee ice cream depends on the instant coffee brand. A tablespoon of instant powder contains between 90 and 210 mg of caffeine, so one half-cup serving of ice cream from this recipe has between 17 and 40 mg of caffeine – less than half the caffeine in a cup of brewed coffee. 

What is an affogato?

An affogato is another delicious way to enjoy ice cream in coffee. In this classic Italian preparation of coffee and ice cream, a shot of espresso is poured over a serving of gelato. Sometimes a splash of coffee liqueur is added for a more indulgent treat.

Does Starbucks sell coffee ice cream?

No, Starbucks does not sell coffee ice cream. There used to be Starbucks brand coffee ice creams available in grocery stores, but it was discontinued in 2013. However, some Starbucks locations offer ice cream coffee drinks like affogatos ().

Нюансы приготовления и подачи Айс кофе

Основное предназначение Айс-кофе — освежать, дарить прохладу в жару. Горячие напитки с насыщенным вкусом для этого не подходят. Видимо, поэтому ни в одном из приведённых выше рецептов не упоминается сахар.

Ведь сладкий вкус напитка будет способствовать ещё большему усилению жажды, а не её утолению, особенно в жару. Хотя, готовя прохладительный коктейль для себя и своих близких, каждый может вносить в рецептуру изменения в соответствии со своими вкусовыми пристрастиями.

Регулировать вкусовые оттенки коктейля можно и при помощи мороженого, которым украшают бокалы с готовым напитком. Кому-то больше придётся по вкусу сливочное, кому-то — шоколадное, а кому-то — фруктовое. Многие предпочитают более «легкий» вариант — взбитые сливки.

Ещё одна важная «мелочь» — это решение, в каком виде в кофейный коктейль добавляется лёд. Крупные кубики льда добавить проще; но, помещённые в бокал с Айс-кофе, они будут таять медленно, в то время как измельчённый лёд растворяется быстрее, мгновенно охлаждая напиток.

Coffee Ice Cream

Debi
A rich homemade custard ice cream base that’s made with real whole coffee beans!

4.80 from 5 votes

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American

Servings 6 servings

Calories 372 kcal

Ingredients  
1x2x3x

Instructions 

• Combine the milk and coffee beans in a heavy medium saucepan. Bring to a boil over medium heat. Lower the heat, cover, and keep warm for 20 minutes.
• While the coffee beans steep, beat the sugar into the egg yolks in a medium mixing bowl, until they’re thickened and pale yellow. Beat in the flour and salt. Set aside.
• Remove the coffee beans with a skimmer or slotted spoon, or pour milk through a strainer catching the coffee milk on the other end. If some of the milk has evaporated, measure it out and add more fresh milk to make 1 & 1/2 cups of milky coffee.
  Slowly beat the warm milk into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens and coats the back of a wooden spoon. Be careful not to let the mixture boil, or the eggs will scramble. Remove from heat, and pour the hot coffee custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, and stir in the cream and vanilla. Cover and refrigerate until cold or overnight.
• Stir the chilled custard, and freeze in your ice cream machine, according to manufacturer’s instructions. When finished, the ice cream will be soft, but ready to eat. For firmer ice cream, transfer to a freezer safe container and freeze at least 2 hours.

Nutrition

Calories: 372kcalCarbohydrates: 30gProtein: 5gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 185mgSodium: 150mgPotassium: 137mgFiber: 1gSugar: 28gVitamin A: 1103IUVitamin C: 1mgCalcium: 120mgIron: 1mg

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

Keyword coffee, ice cream

Tried this recipe?Mention @LifeCurrents or tag #LifeCurrents!

Pro-tips for making homemade coffee ice cream

Here are a few additional pro-tips to help you make the best coffee ice cream possible:

Use high-quality ingredients

Don’t skimp on your ice cream ingredients. Use free-range eggs, high-quality milk, and the best coffee you can find (hint: you’ll find plenty with our coffee subscription box).

Add additional flavourings early

If you have some ideas for additional flavourings like choc chips or hazelnut syrup, add them when the cooked custard has cooled. This will ensure their flavours remain strong in the final ice cream. This is particularly true of alcoholic flavourings and extracts.

Chill your custard well

Make sure the custard is ‘very’ cold before churning. Some people will even keep their custard in the refrigerator overnight before churning.

Freeze your bowl

Some ice cream makers will have a detachable mixing bowl. If your does, pop it in the freezer so it is very cold before you start churning.

Keep mix-ins small

If you decide to add nuts or other additions to your coffee ice cream, make sure they are fairly small. It’s also a good idea to chill any additives before through them in.

Thanks for discovering how to make coffee ice cream with us! For more posts on the many ways you can use coffee, visit our blog.

The fluffiest gluten & dairy free coffee sponge

The coffee sponge in this recipe is based on the one from my gluten free tiramisu Swiss roll. It’s wonderfully soft, fluffy and moist, and simply bursting with coffee flavour.

In addition to using a vegan butter alternative instead of regular dairy butter, I also swapped part of the melted butter in the original sponge for oil, in order to ensure that the sponge stays nicely soft even when frozen. Because oil is a liquid fat (unlike butter, which is a solid fat), it won’t firm up and harden as much when frozen – this is true both when talking about the pure fat on its own and when it’s incorporated into a sponge cake.

This way, the sponge has the perfect soft, fluffy texture even straight from the freezer.

Note: I made the sponge slightly thicker in this recipe (using 4 eggs instead of 3 eggs as in the original tiramisu Swiss roll recipe). If you want the sponge to be thinner (to get a larger ice cream-to-cake ratio), you can use that sponge recipe instead, replacing half of the butter in the recipe with an equal weight of dairy free butter and the other half with an equal weight of a neutral-tasting oil, like sunflower oil or similar.

Instant Coffee Ice Cream Recipe

Prep Time 5 hours hrs

Ingredients  

• 2 cups heavy cream
• 2 cups whole milk
• 1 cups granulated sugar or cane sugar
• 1/4 tsp finely ground sea salt
• 1 tbsp vanilla extract
• 1 tbsp high-quality instant coffee
• 4 fresh egg yolks

Instructions 

• Mix heavy cream, sugar, and salt together over low heat and whisk until thoroughly blended.
• Gradually add the cream into the whisked egg yolk until combined.
• Add instant coffee powder and mix until the coffee dissolves.
• Turn off the heat when the mixture begins to thicken.
• Strain into a clean glass container.
• Let it cool to room temperature and put it in the fridge for at least four hours (preferably overnight).
• Take it out and pour it into an ice cream machine to freeze before transferring it into an air-tight container; keep it in the freezer until it’s ready to serve.

What You’ll Need to Make Homemade Coffee Ice Cream Recipe

This delicious ice cream recipe is made with simple ingredients you can find in your grocery store. Here’s a look at the highlights:

• Coconut cream: This ingredient is the thick coconut milk found in canned coconut milk that separates from the water. Refrigerating the can of coconut milk will solidify this at the top of the can to make it easy to scoop out. Make sure you are using full-fat coconut milk. 
• Cashews: Use raw cashews and ensure you have soaked them beforehand. This makes them softer so they will blend up creamier. 
• Maple syrup: A less processed sweetener that makes these vegan ice cream bars perfectly sweet yet skips the refined sugar!
• Vanilla extract: For the best flavor I highly recommend using pure vanilla extract rather than imitation vanilla.
• Cacao powder: A less processed, dark chocolate powder that will give this vegan coffee ice cream more mocha flavor. Coffee and chocolate are a match made in heaven!
• Instant coffee powder: An easy way to add intense coffee flavor without any additional liquid which may alter the outcome of the ice cream.
• Salt: Don’t skip it! Adding a pinch of salt really enhances the flavors and brings everything together.
• Dark chocolate chips: These melted chocolate chips will create the crunchy chocolate shell on these ice cream bars.
• Equipment: For making chocolate coffee bars, you will need a popsicle mold and popsicle sticks.

Iced coffee with ice cream, whipped cream… and other additions

As I mentioned, in the morning a good cold brew or a black coffee with ice cubes or a portion of milk is enough. But summer also means holiday ease, carefreeness and small pleasures. So, on hot summer afternoons we more often choose sweet iced coffee with velvety ice cream, a tempting, fluffy layer of whipped cream, cold milk, flavored syrups, spices and chocolate. Divine!
I must say that in order to contain all these goodies you need a really large glass, preferably one that keeps temperature at the same level, so that the drink does not heat too quickly. Finally, “cherry on top”, i.e. an eco (!) straw, and it’s ready!

Syrups – coffee with taste

Even a beverage perfectly brewed from high-quality beans sometimes needs inspiring company. And are magical potions that, just like a magic wand, make coffee taste different every time. Chocolate, walnut, vanilla, amaretto, salted caramel, lavender and many other interesting flavors at your fingertips. You don’t need a trip to a cafe to enjoy a good cold flavored coffee. What’s more, the syrup successfully replaces other sweeteners, so skip sugar. Add a spoon, or two, as you like.

Now that everything is clear, let’s get to the point…

Классический рецепт айс-кофе

Неизменные составляющие традиционного рецепта айс-кофе — молотые кофейные зерна, сливки, молоко и кубики льда. Помол кофе может быть любым на ваш вкус, но совсем уж мелким делать его не стоит, иначе будут образовываться крупинки гущи. 

По степени обжарки лучше отдать предпочтение светлой и средней. Но если вы любитель горького кофе с молоком, то можно взять и темный обжар. Выбирайте купаж арабики и робусты с комфортной для вас кислотностью. Если в бленде будет больше робусты, коктейль получится с характерной горчинкой. Арабика стабилизирует кислотность, айс-кофе будет мягче на вкус. Напиток хорошо получается не только с обычным, но и растительным, например,миндальным и овсяным, или безлактозным молоком.

Чтобы приготовить традиционный вариант айс-кофе, вам потребуется:

• кофе среднего или крупного помола — 2–3 ч.л.;

• вода — 50–80 мл;

• молоко — 100 мл;

• сливки любой жирности — 40 г;

• лед;

• сахар.

Для украшения можно использовать шоколадную крошку или молотую корицу.

Как готовить:

1. Сварите крепкий эспрессо, добавьте сахар по вкусу. Способ приготовления неважен — можно использовать турку, френч-пресс, кофемашину, гейзерную кофеварку и другие устройства.

2. Остудите готовый кофе сначала при комнатной температуре, а затем в холодильнике. Можно оставить его на 8–12 часов.

3. Сливки взбейте до состояния крутой пены.

4. В эспрессо влейте молоко.

5. Выложите в прозрачный бокал лед и залейте смесью кофе с молоком.

6. Разместите сверху пену из сливок, по желанию украсьте шоколадом или корицей.

Освежающий напиток для жарких летних денечков готов. Приготовьте сразу побольше холодного кофейного концентрата и храните в холодильнике, чтобы побаловать себя в любой момент.

Key Ingredients in Coffee Ice Cream

This coffee ice cream recipe is straightforward and uses common ingredients that are often available in most kitchens. The creaminess is achieved with a combination of whole milk and heavy cream, while the natural flavors come from quality ground coffee and pure vanilla extract. Check it out! 

• Egg Yolks: These add richness and a velvety texture to the ice cream. They also act as a stabilizer. It’s crucial to temper them correctly to avoid getting scrambled eggs in your custard.
• Heavy Cream & Whole Milk: These ingredients make the ice cream luxuriously creamy. You could use substitutes like half-and-half, but this would alter the ice cream’s rich texture.
• Ground Coffee: This provides the main flavor. For the best taste, use freshly ground beans. If using instant coffee, the flavor might be milder. Adjust to your liking.
• Vanilla takes this recipe to new heights. You don’t want to skip it. Real vanilla extract does cost more than imitation flavoring, but the quality is a world apart! Go for the real ingredients. 

Health effects of caffeine

So is caffeine good for you? Or bad? Like most things these days, there are both good and negative health benefits to caffeine.

Positive effects:

• Increased alertness and focus
• Improved mood and feelings of well-being
• Enhanced athletic performance and endurance
• Reduced risk of certain diseases, such as Parkinson’s disease, Alzheimer’s disease, and liver disease
• Potential to improve cognitive function and memory

Negative effects:

• Difficulty sleeping or insomnia
• Jitters, nervousness, and anxiety
• Increased heart rate and blood pressure
• Digestive issues like nausea and stomach upset
• Headaches and migraines
• Withdrawal symptoms like fatigue and irritability when caffeine intake is reduced or stopped abruptly

How to Make Vegan Coffee Ice Cream

This coffee-flavored ice cream bar recipe is a snap to make requiring very minimal prep time! Follow these instructions and tips to make a perfect sweet treat the whole family will love! 

PRO TIP: The night before you make vegan coffee ice cream you need to refrigerate your can of coconut milk and soak the cashews. This way everything is ready to go the next day to make your vegan ice cream. 

1. Open up the can of coconut milk and scoop out the coconut cream which is on the top of the liquid. 
2. Add the coconut cream, cashews, maple, vanilla, cacao powder, instant coffee, and salt to your blender. Blend the mixture for several minutes until it is creamy and smooth.

3. Set up your popsicle mold with sticks and then divide the ice cream between the molds. 

PRO TIP: The number of bars may vary depending on the size of your ice cream mold. For me, this recipe made four 1.5 inch x 2.7 inch ice cream bars. I used this ice cream mold by Ouddy.

4. Freeze the bars for at least six hours so they are frozen solid. 

5. Place the dark chocolate chips in a tall glass and microwave in 30 seconds intervals stirring with a fork after each interval. Repeat this process until all of the chocolate has melted. 
6. Dip each vegan coffee ice cream bar into the glass until fully covered in chocolate. The chocolate will very quickly harden because of the cold from the ice cream. 
7. Decorate the outside of the bars if you’d like. I added some vegan caramel sauce and coffee beans for decor to mine!  

8. Once they’re ready, bite into the cold creaminess and enjoy!

How to make homemade coffee ice cream?

Step 1: Make the base

To get started on today’s homemade coffee ice cream, you need to make the custard. It’s a simple concoction of whole milk, sugar, salt, and instant coffee granules. The recipe calls for decaffeinated coffee just in case you are sensitive to caffeine.

Put all those ingredients in a small saucepan and cook it over medium heat until it begins to steam. Make sure not to boil it or the milk will curdle. As soon as it begins to steam reduce the heat to low.

The egg yolks go in next but you can’t just drop them into the hot the milk. They’ll scramble if you do.

Instead, whisk them gently in a small bowl. Then, while you continue to whisk, slowly pour half of the hot milk into the eggs. Now you can pour the eggs into the pot with the remaining milk.

Cook the custard over medium heat until it thickens. This can take anywhere from three to five minutes. And be sure to stir it occasionally so the bottom doesn’t scorch.

Step 2: Refrigerate the custard

Sometimes little bits of egg get scrambled, no matter how careful you are, so I like to strain the custard through a fine-mesh sieve once it’s finished cooking. This will ensure the custard is completely smooth.

Cover the bowl with plastic wrap, making sure the plastic is touching the surface of the custard. This will help prevent a skin from forming over the top.

Place the custard in the refrigerator until it’s cold. It usually takes about two hours to chill.

Step 3: Churn the ice cream

When it comes time to finish the coffee ice cream, you just need to mix the custard with heavy cream and vanilla until it’s well blended and churn it in your ice cream maker.

Follow the manufacturer’s instructions for churning.

Making old-fashioned churned ice cream seems time-consuming and this is why most people prefer no-churn options.

But all the steps above can be done in advance. The custard will be done and ready to use.

You can enjoy the ice cream right away or store it in an airtight container in the freezer for up to two weeks.

Айс кофе по-вьетнамски с тапиокой

Тапиока – это крупа саго (шарики крахмала) из корней маниоки. В этом рецепте тапиока служит загустителем, придаёт кофе необычную текстуру. Если тапиоки в магазине нет, можно приобрести саго из картофельного, кукурузного крахмала или более дорогую крупу из пальмы саго.

Ингредиенты:

• 20 г крупной тапиоки;
• 120 мл чёрного кофе;
• 20 г сгущённого молока;
• 4–5 кубиков льда;
• 30–50 мл молока или сливок;
• сахар – по вкусу.

Рецепт

1. Опустить тапиоку в кипящую воду и варить 10–15 минут.
2. Откинуть тапиоку на дуршлаг.
3. Сварить кофе.
4. Смешать его со сгущённым молоком.
5. Охладить кофе.
6. Смешать кофе с молоком или сливками.
7. В бокал положить лёд, сверху – тапиоку.
8. Перелить в бокал кофейно-молочную смесь.

По-вьетнамски с тапиокой

Eiskaffee (Germany)

Eiskaffee is the German word for iced coffee, but this delectable concoction is far more than just coffee and ice.

Eiskaffee () is more like Germany’s answer to Italy’s famed affogato.

The predominant flavors are nearly always coffee and vanilla, but the additions to this half-beverage half-dessert can render it truly decadent.

If you’re making your own, don’t miss the opportunity to go all out — chocolate shavings, chocolate syrup and whipped cream are all popular.

Sticking a German wafer cookie in the top provides welcome textural contrast and pushes this “drink” fully into snack territory.

This coffee is also popular in Germany’s neighbor Austria where it is called “Wiener Eiskaffee ()”, translating to Viennese Iced Coffee.

What You Need

• 1 scoop premium vanilla ice cream
• 1 cup strong brewed coffee, chilled
• ½ cup whipped cream, sweetened to taste
• 1 tsp grated chocolate shavings and/or chocolate syrup
• 1 German wafer cookie

AT A GLANCE

BREW TIME

7 min

YIELD

1 glass

How To Make It

1. Add the scoop of ice cream to a tall, chilled glass.
2. Pour over the cooled coffee until the glass is ¾ full.
3. Cover the drink with a plentiful mound of whipped cream.
4. Drizzle on the chocolate syrup and/or sprinkle on the chocolate shavings.
5. Prop the wafer cookie into the whipped cream and serve.

How to make coffee ice cream: step by step instructions

Here are detailed instructions on how to make coffee ice cream. There are also simplified instructions further down the page. It involves three simple steps:

Step 1: make a custard base

The first step for making our easy coffee ice cream recipe is to create a coffee custard. It is a basic combination of a ½ cup of coffee, 300g of sugar, 600ml of milk, and a pinch of salt. You can use decaf coffee for this recipe if you prefer — which might be a good idea if kids are going to be eating it.

Next, whisk your egg yolks in a small bowl and slowly pour half of the hot milk into the eggs as you continue whisking. You can then pour the eggs and milk back into the saucepan. Don’t pour the eggs directly into the hot saucepan, as they will scramble.

Continue cooking the custard over medium heat until it thickens, which will take about 5 minutes. Stir occasionally to ensure the custard doesn’t stick to the pan.

Step 2: refrigerate your custard

Next, refrigerate the custard. However, before doing so, remove any lumps contained within the custard. Even if you were careful to not scramble the eggs, you may have still made a couple of lumps. Strain the custard through a fine mesh sieve into another plastic or glass bowl.

Cover your bowl with plastic wrap, ensuring that the plastic is touching the surface of the custard (to prevent a skin forming). Place the custard into the refrigerator for at least two hours.

Step 3: churn your ice cream

To finish your ice cream off, you will need to whisk the custard, ice cream, and vanilla together before placing it into your ice cream machine for churning. Once your ice cream has finished churning, enjoy it immediately or place it in the freezer in an airtight container. It should keep for about two weeks.

Iced Coconut Coffee

Looking for a culinary experience that will turn a boring, hot summer afternoon into a delicious adventure? Consider making an Iced Coconut Coffee!

Not only will you learn how to make some cool stuff at home (like coconut whipped cream and coconut sweetened condensed milk), but you’ll also end up with a tall, cool glass of amazing coffee.

What You Need

• 5 oz strongly brewed coffee
• 1/3 cup coconut sweetened condensed milk
• 1/2 tsp vanilla extract
• 2-3 tbsp coconut milk
• coffee cubes
• coconut whipped cream
• 1 tbsp toasted coconut
• 2 tbsp chocolate sauce

AT A GLANCE

BREW TIME

15 min

YIELD

1 tall glass

How To Make It

1. Rim a glass with chocolate sauce. Dip the rim of the glass into toasted coconut.
2. Add syrup to the inside of the glass, and set the glass aside.
3. Combine the coconut milk, vanilla extract, and coconut sweetened condensed milk together in a separate glass. Stir until thoroughly mixed.
4. Add coffee cubes and coffee into this preparation.
5. Add the mix to the glass with chocolate syrup. Stir.

Or if you want a latte version, here’s our iced coconut milk latte recipe.

Finally: An Ice Cream Worthy of Your Coffee

Smooth. Rich. Creamy. A delightfully full java flavor, combined with the perfect amount of sweetness. Those are just some of the sensations your mouth will feel when you bite into this Coffee Ice Cream recipe for the first time.

But that’s just the beginning. Biting into this DIY dessert is like stepping through a vortex into a parallel universe where anything is possible. Because what starts with this explosion of flavor ends with a body buzz you won’t object to.

That’s the delightful side effect of cooking with Death Wish Coffee. You wind up with a dessert Tony Stark would be proud of. Like his Iron Man armor, this coffee ice cream is equal parts gonzo and genius—and the result is nearly invincible.

🧁 Ingredient Notes

• Espresso: Use any espresso you like. Use an Nespresso or an espresso machine to make the espresso shot.
• Ice Cream: vanilla ice cream is the secret ingredient for this recipe.
• Milk: I use whole milk for this recipe because whole milks makes the iced coffee more cremier than reduced fat-milk or low-fat milk. However you can use any milk of your choice.
• Sugar: Sugar is added to make this iced coffee more sweet. If you don’t have a sweet tooth like me. You can add less sugar or no sugar add all. The ice cream is also a sweetener in this recipe.

Note that these four ingredients are the base of this recipe! You can with this recipe. For the Iced Coffee in the photo, I added some whipped cream on top, a little bit of chocolate sauce, and some candied roasted nuts.

What is Eiskaffee?

“Eiskaffee” is a German word that translates to “iced coffee,” but it is usually different than any iced coffee you’ve had in America! Although it sometimes refers to regular iced coffee like you’re used to drinking, it’s most often more like a German ice cream coffee. It’s usually made by combining vanilla ice cream and some type of coffee, and in case you can’t tell by looking at pictures, it’s utterly delicious.

Both versions of eiskaffee can be found in coffee and ice cream shops all around Germany. Since you probably already know how to make regular iced coffee, we’ll be detailing the steps necessary to make the ice cream version. Let’s face it: everything’s a little better with ice cream!

Image Credit: silviarita, Pixabay

Ais Kopi Cham (Malaysia)

Ais Kopi Cham is a combination of coffee and milk tea served chilled over ice. “Cham” is the Hokkien word for “mix” ().

A similar beverage is popular in Hong Kong where it is known as Yuanyang.

The ratio between coffee and tea in the drink can vary, from 1:1 in many places to 3:7.

The most popular teas to use are the highly caffeinated Assam and Ceylon which, when paired with coffee, make for a drink with a serious jolt.

What You Need

• 1 cup strong brewed coffee
• 1 cup water
• 2 tbsp black tea leaves, preferably Assam or Ceylon
• 7 oz. can of sweetened, condensed milk
• Ice cubes
• Small saucepan
• Strainer

AT A GLANCE

BREW TIME

20 min + 1h to chill

YIELD

How To Make It

1. First, you need to make the milk tea. Put the water and tea leaves in the saucepan and bring to a gentle boil. Lower the heat and simmer for three minutes.
2. Remove from the heat, add the sweetened condensed milk, and return to the heat to simmer for an additional three minutes.
3. Strain out the tea leaves.
4. Combine one cup of the milk tea with the cup of coffee and mix thoroughly. You can experiment with the tea to coffee ratio if you wish. Once combined, leave the mixture to chill.
5. Divide the ice cubes between two glasses and pour over the chilled mixture.

Things you can buy to help you make the perfect iced coffee:

• MY FAVORITE GLASS MUGS: I absolutely love these glass mugs and I use them for both coffee and tea. They’re microwavable and large.
• TALL GLASSES: I use these for iced tea and iced coffee and any drink where I want to add ice in a tall glass.
• TALL PLASTIC GLASSES: I also have this set of plastic, non-breakable glasses since we have a pool area and use them outside often in warmer weather. They are dishwasher safe.
• TALL SPOONS: These are a must if you use the tall glasses!
• SILICONE ICE CUBE TRAYS: Even if you have an ice maker built-in to your refrigerator, you would totally love these ice cube trays. I love the shape of the cube molds (they look pretty in a glass), and they come out super easy with bendable silicone. You may also choose to make ice cubes out of coffee, so these are perfect for that.
• COFFEE STIRRER STICKS: We have a little coffee station in our kitchen, and since I don’t always like to get our spoons dirty… these wooden stirrer sticks come in handy.
• GLASS MEASURING CUP: You might already have one of these in your kitchen, but it’s definitely a must-have (I’m pretty sure I have 3 or 4).
• RE-USABLE STRAWS: I use these for everything I drink these days. This set comes with a straw cleaner, which is a nice thing to have!
• MY FAVORITE NO-CALORIE SWEETENER: I just started using this sweetener for tea and coffee, and I’m obsessed with it. No aftertaste!

Here’s the cool part (at least I think this is kind of cool…). You’ve seen these flavored coffee creamers, right? You can always use this stuff in your iced coffee. It’ll cover both your cream and your sweetener. And if you get this particular brand… then you’ll be getting a coffee creamer with a photograph that yours-truly took! Yep, those cupcakes that you see right there– those are my White Wedding Cake Cupcakes that I posted on the site a couple of years ago.

I made those cupcakes with the pearls on top for a teacher’s wedding from my son’s school. This company liked my photo and wanted to use it for the label on their new product, so they bought it from me! Isn’t that fun?!

Enjoy your iced coffee, however you decide to make it This is the super easy way to make iced coffee. Check out my other post: How to Make Cold Brew Coffee, for a more authentic way of making iced coffee.

If you need a few delicious treats to have with your coffee, you might consider baking some Brown Sugar Cinnamon Biscotti or Lemon Tea Cake.  Mini Crumb Cake Bites would also be a nice goodie to munch on while sipping your iced coffee.  Butter Swirl Shortbread Cookies make good dunkers too.

If you happen to be following the Weight Watchers WW plan, you will find a link to the WW Points on the recipe card below.

Coffee Ice Cream Recipe

Ingredients:

• 1 1/2cupswhole milk
• 3/4cupsugar
• 1 1/2 cups Death Wish Coffee, whole beans 
• Pinchsalt
• 1 1/2cupsheavy cream, divided
• 5largeegg yolks
• 1/4teaspoonvanilla extract
• 1/4teaspoon Death Wish Coffee, finely ground(press grinds through a fine mesh sieve)

Directions:

1. Steep the milk with the sugar, coffee beans, salt and cream: 

Heat the milk, sugar, whole coffee beans, salt and 1/2 cup of the cream in a medium saucepan until it is quite warm and steamy but not boiling. Once the mixture is warm, cover, remove from the heat and let steep at room temperature for 1 hour.

2. Set the remaining cream into a bowl over an ice bath with a sieve:

Pour the remaining 1 cup of cream into a medium metal bowl and set it in a large bowl full of ice. Set a mesh strainer on top of the bowls. Set aside.

3. Temper the egg yolks:

Reheat the milk and coffee mixture on medium heat until it’s hot and steamy again (not boiling!). In a separate bowl, whisk the egg yolks together. Slowly pour the heated milk and coffee mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm milk, but not cooked by it. Scrape the warmed egg yolks back into the saucepan.

4. Heat egg milk coffee mixture until it thickens:

Stir the custard mixture constantly over medium heat with a heatproof, flat-bottomed spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula so that you can run your finger across the coating and have the coating not run. This can take about 10 minutes.

5. Strain the custard:

Pour the custard through the strainer and stir it into the cream that’s set over ice. Press on the coffee beans in the strainer to extract as much of the coffee flavor as possible. Then discard the beans. Mix in the vanilla and finely ground coffee and stir until cool.

6. Chill and process in ice cream maker: 

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.

Calories: 305

Fat: 21 grams

Carbohydrates: 23 grams

Protein: 7 grams

*Nutritional information is only an estimate.

Put your foot on the accelerator and enjoy this tasty DIY Ice Cream Coffee recipe that offers an extra-special kick of caffeine. We promise—you won’t want to share it.

Related: What The Affogato?