I’ve been a little obsessed by ice cream floats lately. They are thirst-quenching and dessert-quenching at the same time. I’ve been experimenting with all sorts of floats, so I’m going to share a new one each month—they’re seasonal, of course.
First comes a coffee float. I invented this one on a hot Saturday afternoon in May when I needed my afternoon pick-me-up but didn’t feel like having a hot cup. And I wanted more than my usual black, bitter brew.
So I took the leftover coffee from the morning pot (I use Brown and Jenkins Organic Peruvian) and poured it into a tall cup filled with ice, and then plopped in a scoop of vanilla ice cream. My favorite vanilla ice cream is Julie’s Organic. (The same company makes Alden’s organic. All good!)
Of course, then you have to use a straw. I found good, old-fashioned paper straws at Ted’s Montana Grill in Manhattan. I ordered a big box and use them all the time. They’re called Aardvark. They’re compostable and biodegradable, unlike plastic straws.
After a morning of sweating in the garden and cleaning up around the yard, the truth is I needed two of these.
Alright, I’m in! My two favorite things–coffee and ice cream. Thanks for giving me permission to do this, Maria.
I’m already a fan of iced coffee (coffee, ice, and lots of milk), and this just takes it one delicious step further to make it special. Great idea, Maria!
I absolutely love espresso floats over cinnamon ice cream!!! Delicious!
Been doing this for years. Especially during the summer after working in the garden or have it for dessert on the deck after dinner on a summer’s eve, or serve it to guests after a light dinner on the deck. I brew espresso coffee cold, in the frig for 24 hours, then buy a good vanilla or vanilla bean ice cream and drop two to three scoops in a tall glass (depending on the size of the scoop) you don’t even need ice, put in a straw and go to town, I even a long handle spoon if served in a tall glass. I usually use a tall beer glass or tall cocktail glass. Delicious! Sometimes I use chocolate ice cream or a mixture of choc and vanilla, I’ll even use black walnut ice cream. Experiment!
I first had an iced coffee in the south of France (as they call it there). At that cafe, they poured hot coffee over the vanilla ice cream — it allows the ice cream to melt and really incorporate into the coffee. But, like anything, the ingredients need to be of the best quality to ensure a great tasting treat!!
Ditto! The highest quality ingredients on the market makes the best tasting iced coffee and it must be prepared properly. I too have added ice cream to hot expresso using European ingredients and Swiss ice cream which I could get when I lived in Canada. Excellent. The next best thing would be Haagen Dasz and a good Italian roast coffee from Italy.
Mmmm, Maria! And, hello, Shelbi–you are speaking my language!
Two thumbs up! I might just have one right now!
There is another way to have your coffee and I C. too, there is a coffee ice crean, has real coffee grounds in the mix! mmmmm.. good. Years ago I had the occasion to offer a trade student from Puerto Rico, a coffee, we had instant and hot water in house. The dispenser put one teaspoon of coffee(instant) into a plastic cup, when u pulled the handle.The young man said he would accept but he wanted to fill his cup himself.. this was a self- service so, no objections. I watched as he pulled the handle twice , then just filled the cup with just enough water to make it liquid! I ASKED WOW! ISN’T THAT STRONG? He then exclaimed that we in Nebr. drank too much coffee! Here every where he stopped the coffee pot was on and every one took a cup. I laughed when he said that, exclaiming, NO WE JUST DRINK TOO MUCH WATER IN OUR CUPS..!!!!! TRUE STORY…..
Yum! I think I’ll try this with espresso rather than drip coffee. (I’m newly obsessed with my stovetop espresso pot – who knew you could make espresso with a $20 pot rather than a $300 computerized pod contraption?)
Learn how at http://wabi-sabi-home.blogspot.com/2011/03/best-investment-ever-for-coffee-lovers.html