5-Minute Creamy Cold Coffee (3 Ingredients)
This cold coffee with ice cream is the simplest way to turn your morning cup into a frosty treat. It takes about five minutes and three pantry staples, no espresso machine required.
It is creamy, lightly sweet, and endlessly customizable. If you have a blender and a few scoops of vanilla ice cream, you can make one right now.
Why This Cold Coffee Just Works
The ice cream does double duty, sweetening and thickening the drink while adding that velvety texture you get from a coffee shop Frappuccino. There is no syrup or added sugar to measure, just a scoop of your favorite vanilla.
You control the intensity. Use double-strength cold brew for a bold kick or decaf for a midafternoon pick-me-up without the jitters. It is creamy, never watery, because the ice cream blends in instead of floating on top.
Ingredients
- 1 cup strong chilled coffee: cold brew concentrate or cooled drip coffee
- 2 scoops vanilla ice cream: about 1 cup, use full-fat for the creamiest body
- 1/4 cup whole milk: any milk works here, including oat or almond
- 1 cup ice cubes: optional, for a thicker shake-like texture
Variations / Substitutions
- Swap the ice cream: chocolate or caramel ice cream turns this into a mocha or caramel cold coffee.
- Dairy-free: use your favorite dairy-free vanilla ice cream and plant-based milk. Oat milk keeps it especially creamy.
- Decaf: swap in decaf cold brew or decaf drip coffee, the drink stays just as rich.
- Add a flavor shot: blend in a teaspoon of vanilla extract, a drizzle of chocolate syrup, or a pinch of cinnamon.
Soft Sour Cream Sugar Cookies are a sweet treat to enjoy alongside this coffee.
How to Make Cold Coffee with Ice Cream
Step 1: Blend the Coffee and Ice Cream
Make sure your coffee is thoroughly chilled. Combine the 1 cup chilled coffee, 2 scoops of ice cream, 1/4 cup milk, and 1 cup ice cubes (if using) in a blender. Blend on high for about 30 seconds, until the mixture is smooth and frosty. Stop and scrape down the sides if needed. The color lightens to a pale tan and the texture should be thick enough to coat the back of a spoon.
Step 2: Pour and Serve
Pour the cold coffee into two tall glasses. If you like, top with whipped cream or a sprinkle of cocoa powder. Serve right away while it is still icy cold and creamy.
A Few Tips for Perfect Cold Coffee
- Use double-strength coffee so the flavor does not get lost when diluted by the ice and milk.
- Chill your glasses in the freezer for a few minutes beforehand to keep the drink cold longer.
- Taste before adding any extra sugar. Most vanilla ice creams are sweet enough on their own.
- For a thicker, spoonable shake, add an extra half scoop of ice cream and a few more ice cubes.
Scale it to your batch size:
| Yield | Coffee | Ice Cream | Milk | Ice Cubes |
|---|---|---|---|---|
| 2 servings | 1 cup | 2 scoops | 1/4 cup | 1 cup |
| 4 servings | 2 cups | 4 scoops | 1/2 cup | 2 cups |
Frequently Asked Questions
Can I use hot coffee?
No, hot coffee will melt the ice cream immediately and turn the drink into a thin, lukewarm soup. Always use fully chilled coffee.
What is the best coffee for this?
Cold brew concentrate works best because it is strong and already cold, but any chilled drip coffee or even instant coffee dissolved in a little water then cooled works fine.
Can I make this dairy-free?
Absolutely. Use your favorite dairy-free vanilla ice cream and a plant-based milk like oat or almond. The texture stays creamy.
Do I need to add sugar?
Rarely. Most ice creams are sweet enough to carry the drink. Taste after blending and add a little simple syrup only if you need it.
Cold Coffee with Ice Cream Recipe
Ingredients
Method
- Combine chilled coffee, ice cream, milk, and ice cubes in a blender. Blend until smooth and frosty, about 30 seconds.
- Pour into chilled glasses, garnish if desired, and serve immediately.
Notes
