Give root beer a break and try this frozen dessert!Ā Inspired by the Italian treat, affogato (hot espresso poured over gelato) and Ree Drummond's absolute favorite iced coffee recipe, this iced coffee ice cream float is a delicious jolt of energy! With an easy, no-churn ice cream and cold-brewed coffee base, this float is the ultimate indulgence. And it can *technically* be your morning coffee!
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- Yields:
- 6 - 8 serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 4 hrs 10 mins
Ingredients
- 1 1/2 c.
heavy whipping cream, chilled
- 1 tsp.
vanilla extract
Pinch kosher salt
- 1
14-ounce can sweetened condensed milk
Perfect Iced Coffee, chilled
Cocoa powder, to serve
Directions
- StepĀ 1Line a 9-by-5-inch loaf pan with plastic wrap.
- StepĀ 2Using a hand mixer and a large bowl or a stand mixer fitted with the whisk attachment, beat the cream, vanilla, and salt until medium peaks form. Add the sweetened condensed milk to the cream and beat until stiff peaks form. Spread the mixture into the prepared loaf pan. Cover with plastic wrap and freeze until firm, 4 to 6 hours.
- StepĀ 3Place 1 scoop of theĀ condensed milk ice cream into a tall glass. Carefully pour theĀ iced coffee over the ice cream, leaving room at the top. Add another scoop or two of ice cream. Dust with cocoa powder. Enjoy immediately.
Tip: Add a shot of whiskey for a new take on Irish coffee.
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