Eiskaffee (German Iced Coffee with Vanilla Ice Cream)
Why this recipe works
- Balanced sweetness: Strong black coffee offsets the sweetness of the vanilla ice cream and whipped cream.
- Cold and creamy: Pouring chilled coffee over the ice cream creates a thick, gently melting texture without making the drink watery.
- Fast to assemble: Once the coffee is cold, the drink comes together in a glass with only whipped cream to prepare.
Get the most out of this recipe
Timing notes
- Chill the coffee properly: The coffee should be fully cold before assembly so it does not melt the ice cream too quickly.
- Serve straight away: Eiskaffee is at its best immediately after pouring, while the ice cream is still thick and the whipped cream holds its shape.
Ingredient notes
- Use strong coffee: A stronger brew keeps the coffee flavour clear once it meets the sweet ice cream and cream.
- Choose good vanilla ice cream: Because the ingredient list is short, a creamy vanilla ice cream gives the drink its main body and sweetness.
- Keep the cream cold: Well-chilled whipping cream is easier to whisk to soft, glossy peaks.
Texture tips
- Stop before the cream turns grainy: Whisk only to soft peaks; over-whipped cream can look rough rather than smooth on top of the drink.
- For a thicker drink: Use firmly frozen ice cream and assemble in a chilled glass to slow melting.
Authenticity notes
- More dessert than iced latte: German Eiskaffee is typically served with ice cream and whipped cream, making it richer and more dessert-like than a standard iced coffee.
Equipment you'll need
Ingredients
Instructions
- Stir the caster sugar into the coffee until dissolved, then chill it in the fridge until cold. If your coffee is already cold, move straight on.
- Pour the whipping cream into a mixing bowl and whisk to soft peaks, so it holds its shape but still looks glossy. Keep it chilled while you assemble the drink.
- Scoop the vanilla ice cream into a tall glass. Pour the chilled coffee over the ice cream, then spoon the whipped cream on top and serve immediately.
Recipe notes
Tips
- For the best contrast, make the coffee strong and chill it thoroughly so it does not melt the ice cream too quickly.
- Whisk the cream just to soft peaks; over-whipped cream can look grainy on top of the drink.
- Food safety: if serving to vulnerable groups, use pasteurised whipping cream and keep the drink cold, serving straight away.
Substitutions
- Replace caster sugar with granulated sugar; stir a little longer so it fully dissolves in the coffee.
- Replace vanilla ice cream with coffee ice cream for a deeper coffee flavour.
Storage
- Refrigerate up to 1 days
- Eiskaffee is best served immediately. You can chill sweetened coffee in the fridge for up to 1 day; whip the cream and assemble just before serving.
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Recipe overview
- Servings: 1 glasses
- Total time: 20min (10min active)
- Difficulty: Easy
- Cuisine: German
-
Allergens:
Milk
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