Blender
Coffee Ice Cream Float
Move over root beer. We’ve got a coffee drink that speaks to the kid in us all. Packed with creamy richness and a boost of caffeine, this espresso float has big-time pep!
- Servings 3
- Preparation
- Cooking
Ingredients
- 2/5 cup espresso
- 1/4 cup granulated sugar
- 1 1/6 cups (8.8 oz) ice
- 1 cup (4.2 oz) vanilla ice cream (for garnish)
- Sprig of mint (for garnish)
Directions
- Dissolve granulated sugar in espresso.
- Place ice and the espresso into the container and firmly secure the lid.
- Turn the dial to start the blender and set the speed to “4” or “5”. Blend for 1 minute until the ice is broken into small pieces.
- Pour the content into the glass and place the vanilla ice cream and mint on top.
Adjust the stirring time depending on the size of the ice.
WHAT ESPRESSO WAS MISSING ALL ALONG: ICE CREAM
We’re big time coffee nerds. Whether it’s making iced caramel macchiatos for our co-workers during lunch break – or crafting the world’s first automated siphon coffee brewing system, we literally can’t get enough java in our lives. For this coffee float, we’re using espresso, sugar and ice to craft a coffee slushie of sorts. Then we top the whole thing off with a big scoop of vanilla ice cream. The creamy sweetness of the ice cream takes on the roasted notes from the strong coffee and vice versa. Incidentally, it has become our favorite dessert – and we hope it becomes yours too!
HOW TO MAKE A COFFEE ICE CREAM FLOAT
Just place the sweetened espresso and ice cubes into the jar of your Tiger blender and blend for a minute with the speed dial set to around the halfway mark – then pour it in a glass. And if you’ve ever had an ice cream float, you know exactly what to do with that scoop of vanilla waiting in the wings. This is one of those adult drinks that makes us feel like kids again.
Pro tip: Avoid a grainy coffee float! Add the granulated sugar to the espresso while it’s still hot (before pouring it over the ice). That way the sugar will completely dissolve.
VARIATIONS
- Use drip or instant coffee instead. Sure, espresso is the pinnacle. But don’t worry if you don’t have an espresso machine at home. In testing, we tried this float with strong drip coffee and strong instant coffee. We got great results with both.
- Try a different flavor of ice cream. Running low on vanilla? Mint, butterscotch and chocolate ice cream immediately pop to mind.
- Make it vegan. Just use a plant based ice cream made with almond milk or oat milk instead of the traditional dairy.
- Go decaf. If it’s late in the day, simply use decaffeinated coffee instead of the high octane stuff.
Products used in this recipe
SLB-A10U
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