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Iced coffee with ice cream

Drinks Dishes for Special Occasions Desserts 20 min Easy 13 wyświetleń ~109.80 PLN - (0)
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Description

Iced coffee with ice cream is a refreshing and elegant drink that combines the intense flavor of espresso with the creamy texture of vanilla ice cream. This classic combination comes from the tradition of Italian affogato (espresso poured over ice cream), but in its frozen version, it is served in tall glasses, often with the addition of milk and whipped cream. Perfect as a dessert after a New Year's Eve dinner or as a stunning party drink — it combines notes of bitter coffee, the sweetness of vanilla, and a creamy texture. Visually, it attracts attention with the contrast of dark brew and light scoops of ice cream, and when served, whipped cream and chocolate sauce can be added, highlighting the festive character of the drink.

Składniki (7)

Servings:
4
  • Espresso coffee 240 g
  • Milk 3.2% 200 ml
  • Vanilla ice cream 320 g
  • Ice cubes 200 g
  • ✨ Opcjonalne
  • White sugar 30 g
  • Whipped cream 30% 80 g
  • Chocolate syrup 30 g
💰 Szacowany koszt dania: ~109.80 PLN (27.45 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing coffee

1

Brew espresso: prepare 4 single espressos (60 ml each) for a total of 240 ml. If you are using a pressure machine, prepare 4 servings with an extraction time of 25-30 seconds each. If you don't have a machine, use a moka pot or brew very strong coffee in a French press and reduce it to an intense aroma. The coffee should be hot—after extraction, let it sit for 2-3 minutes to cool down to about 70°C; the coffee should still be steaming, but not boiling.

Ingredients: Espresso coffee
Use a pressure coffee maker or a moka pot. If you are using a grinder, grind the beans finely for espresso. If you don't have a machine, prepare strong coffee (about 1:8 coffee:water) in a French press and pour it out. When the coffee is too hot (over 80°C), it immediately melts the ice — wait 2-3 minutes.
2

If you want to sweeten the drink (optional), add white sugar (30 g per 240 ml of coffee) to the hot espresso and stir vigorously for 10-20 seconds until the crystals completely dissolve. Taste – you can adjust the sweetness to your liking; if you prefer syrup, dissolve 30 g of sugar in 30 ml of hot water instead of using sugar and use it as syrup.

Ingredients: White sugar, Espresso coffee
Use a teaspoon or a small whisk. If you prefer less sweet drinks, reduce the amount of sugar to 10-15 g. For alcoholic guests, you can add 20-40 ml of coffee liqueur instead of part of the milk.

Preparing the glass

3

Chilling the glasses: place tall, transparent glasses in the freezer for 5 minutes or fill them with ice cubes for 2-3 minutes to cool the glass. Remove the glasses just before serving and pour out the water if you used ice cubes to chill the interior.

Ingredients: Ice cubes
The best are highball glasses or dessert bowls. If you don't have a freezer, simply place the glasses in a bowl of ice for 3-4 minutes.

Assembly

4

In each chilled glass, place one scoop of vanilla ice cream (about 80 g = one large serving). Use an ice cream scoop or a metal spoon dipped in hot water and dried before scooping to nicely shape the scoops. Place the scoop centrally at the bottom of the glass.

Ingredients: Vanilla ice cream
If the ice cream is very hard, let it sit for 1-2 minutes at room temperature before scooping. Use a long dessert spoon to prevent the ice cream from breaking apart when serving.
5

Immediately after preparing and possibly sweetening, pour 60 ml of hot (but not boiling) espresso into each glass directly over the ice cream. Hold a metal spoon at a slight angle above the scoop of ice cream and slowly pour the coffee over the spoon so that the coffee gently flows over the ice cream and does not splash.

Ingredients: Espresso coffee, Vanilla ice cream
If you want a more frozen version, use espresso cooled to 50-60°C — then the ice cream will melt more slowly. Pour slowly; when done correctly, this creates impressive swirls and a partially melted ice "lake" of coffee.
6

Pour 50 ml of cold 3.2% milk into each glass (a total of 200 ml for 4 servings) to give the drink creaminess and chill. It's best to pour the milk slowly along the spoon to create layers. If you have a milk frother, froth 50 ml of milk into a light foam and place the foam on top of each drink.

Ingredients: Milk 3.2%
Use a spouted jug for precise pouring. Note: too much milk will dilute the coffee flavor — stick to the suggested proportions.

Decoration

7

Optionally, decorate the drink with whipped cream (about 20 g per serving) piped from a pastry bag or with a spoon. Drizzle the whipped cream with chocolate syrup (about 7-8 g per serving) and optionally sprinkle with a bit of cocoa or grated chocolate.

Ingredients: Whipped cream 30%, Chocolate syrup
Additionally, you can add chocolate syrup to enhance the flavor/texture. Use a piping bag with a large tip to create an impressive crown of whipped cream.

Serving

8

Serve immediately: insert a long dessert spoon and a straw into each glass. While serving, guests can mix the ice cream with the coffee or enjoy the layers. The drink tastes best right after preparation, when the coffee is still slightly warm and the ice cream begins to gently melt.

Ingredients: Vanilla ice cream, Espresso coffee, Milk 3.2%, Whipped cream 30%, Chocolate syrup
Serve quickly — if the drink sits too long, the ice cream will melt and the drink will lose its creamy texture. Best consumed within 5-10 minutes of preparation.

Fun Fact

💡

Italian affogato, meaning 'drowned' (from the Italian verb affogare) in coffee ice cream, has been served since the mid-20th century; the frozen version with added milk and whipped cream is a modern variation, popular at parties and in cafes.

Best for

Sylwester 2025 przyjęcie noworoczne letnie spotkanie towarzyskie

Tips

🍽️ Serving

Serve in chilled, clear highball glasses to showcase the layer of ice cream and coffee. Prepare an ice cream scoop warmed in hot water to shape the portions nicely. For adults, instead of part of the milk, you can add 20-30 ml of coffee liqueur (e.g., Kahlúa).

🥡 Storage

The drink is best consumed immediately; it is not recommended to store the complex drink with ice cream. If necessary, store the espresso separately in the refrigerator for up to 24 hours in a closed container and gently reheat before serving. Keep the ice cream in the freezer in its original packaging, and it is best to prepare the whipped cream just before serving.

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