Recipe for: Frozen coffee with ice cream and a rhubarb twist - photo 1
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Recipe for: Frozen coffee with ice cream and a rhubarb twist

May Day Drinks 20 min Easy 6 wyświetleń ~83.60 PLN * - (0)
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Description

Refreshing iced coffee with a scoop of vanilla ice cream and optional rhubarb syrup — perfect for a May picnic. This combination of intense, bitter espresso, cold milk, and creamy sweetness of ice cream creates a contrast of textures and flavors: smooth coffee foam, cold ice cubes, and soft vanilla ice cream. The rhubarb syrup adds a tartness that refreshes the drink and gives it a seasonal, Polish character. Serve in tall glasses with ice cubes, a mint leaf, or a dollop of whipped cream.

Ingredients Used

Ingredients (8)

Servings:
4
  • Espresso coffee 240 g
  • Milk 200 ml
  • Vanilla ice cream 240 g
  • Sugar 40 g
  • Water 100 ml
  • Ice cube 240 g
  • ✨ Opcjonalne
  • Rhubarb 200 g
  • Coffee liqueur 40 ml
💰 Szacowany koszt dania: ~83.60 PLN (20.90 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Rhubarb syrup (optional)

1

If you are using rhubarb: wash the rhubarb stalks and cut them into 1-2 cm pieces. In a small saucepan, place the chopped rhubarb, 40 g of sugar, and 50 ml of water. Set over medium heat and warm, stirring with a wooden spoon, until the sugar dissolves and the rhubarb begins to break down (about 6-8 minutes). Reduce the heat and cook for 3-4 minutes until the mixture is thick and glossy. Strain through a sieve to separate the pulp — you will get a light pink syrup.

Ingredients: Rhubarb, Sugar, Water
Use a small saucepan with a diameter of 16-18 cm. Do not bring to a boil over very high heat — the syrup may burn. The syrup is ready when it drips from the spoon with a slightly thick consistency (see consistency). If you are not using rhubarb, skip this step.

Preparing coffee

2

Brew 240 ml of strong espresso: you can make 4 servings of 60 ml each in an espresso machine or prepare 240 ml of strong coffee in a moka pot. After brewing, place the container with the coffee in a cold bath (a bowl of ice) and chill for 5-7 minutes until the coffee feels cold to the touch.

Ingredients: Espresso coffee
Use a pressure cooker, moka pot, or drip coffee maker with a coarser grind. Cooling in an ice bath prevents excessive dilution of the drink when adding ice cubes.

Preparing the base

3

In a jug with a capacity of about 1 liter, mix the chilled espresso (240 ml) with 200 ml of chilled milk. Add 40 g of sugar syrup made from 40 g of sugar dissolved in 50 ml of hot water or 40 ml of rhubarb syrup if you have prepared it. If you want an alcoholic version, add 40 ml of coffee liqueur — add it now.

Ingredients: Espresso coffee, Milk, Sugar, Water, Rhubarb, Coffee liqueur
Use a large pitcher or a glass measuring jug. If you don't have syrup, dissolve sugar in 50 ml of hot water, let it cool, and add it. Stir with a metal or silicone spoon for 20-30 seconds.

Cooling

4

In tall glasses, place 2-3 ice cubes (a total of about 8 cubes for 4 servings). Pour the prepared cold coffee base into the glasses, filling them to about 2/3 of their height.

Ingredients: ice cube, Espresso coffee, Milk
Use highball glasses with a capacity of at least 300-400 ml. Adding ice cubes just before pouring prevents excessive dilution.

Assembly and ice cream

5

For each serving, add 60 g of vanilla ice cream (one large scoop) — a total of 240 g for 4 servings. Gently place the ice cream with a scoop so as not to break the scoop. The ice cream should float on the surface and slowly melt, creating a creamy consistency.

Ingredients: vanilla ice cream
Use roughly the same size scoops so that the portions are equal. If the ice cream is too hard, wait 2-3 minutes after taking it out of the freezer to make it easier to scoop.

Finishing

6

If you used rhubarb syrup, gently drizzle it over the surface of each serving (about 5-10 ml per glass). Optionally, you can add whipped cream or mint leaves for decoration. Serve immediately with a thick straw and a spoon for ice cream.

Ingredients: Rhubarb, vanilla ice cream
For decoration, use fresh mint and a dessert spoon. Do not prepare the drink too early — the ice cream melts quickly and the drink will lose its structure.

Cleaning and Serving

7

After serving, immediately wash the tools: the pitcher, ice scoops, and saucepan after the syrup. You can serve the chilled glasses directly on the picnic tray, remembering to use coasters to avoid a wet table.

Ingredients: Espresso coffee, Rhubarb
Use a sink with hot water and a little dish soap. If you plan to prepare a larger amount, keep the syrup and espresso in separate thermoses for refilling.

Fun Fact

💡

The version with ice cream is a close relative of the Italian affogato, but served cold — in Poland, seasonal additions are popular, such as rhubarb, which adds a tangy freshness.

Best for

piknik majówka popołudniowe przyjęcie

Tips

🍽️ Serving

Serve immediately after assembling: the ice cream should be creamy, and the coffee cold. Use wide straws and ice cream spoons. For adults, a great addition is a few drops of coffee liqueur.

🥡 Storage

Store the prepared rhubarb syrup in a tightly sealed jar in the refrigerator for up to 5 days. Keep the chilled coffee base in the refrigerator for up to 24 hours, but add the ice cream just before serving. Do not refreeze thawed ingredients.

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