So, whoever thought up iced coffee with just ice cubes in it was either on a diet or just didn’t know any better. Folks, that is SO unexciting (but, well, healthier if you will) compared to what I knew as iced coffee or “Eiskaffee” back home.
Because, what do you get when you “marry” ice cream and coffee? You guessed it, EISKAFFEE.
There really is no super long recipe for it as I’m basically “ad-libbing” it, just a few tips. If you like your ice cream to stay formed as scoops and at the bottom of the glass when you pour the liquid, scoop the ice cream into the glass and then put it in the freezer again for about 10 or 15 minutes. That will make it settle down and keep everything at temperature. Same for the coffee. Make sure it’s absolutely chilled.
I like my ice cream mushy, so that’s what I did for this one, and that’s what you see in the photographs. For an extra kick, add a shot of your favorite spirit. Want less calories, omit the heavy whipping cream or use a low-fat version. The “original” version of this isn’t very sweet – the way I’ve had this dessert, most of the sweetness actually came from the ice cream.
Have you ever had this version of iced coffee before? If so, where?
- 1 cup of chilled, strong coffee per person
- 2 scoops of vanilla ice cream per person
- 1 pint of heavy whipping cream
- Vanilla flavor and sugar to taste
- Cocoa and coffee beans for garnish
- For each glass, use 2 scoops of ice cream. Chill again before pouring in the coffee.
- Top with chilled coffee, then with whipped cream. Decorate with powdered cocoa and/or coffee beans.
- Serve with a straw and/or a long spoon.