AI-generated image
Eiskaffee
Eiskaffee: cold coffee poured over vanilla ice cream under a hat of whipped cream, the tall-glass treat of German summer cafés
On a hot July afternoon in any German or Austrian Eiscafé, from a Hamburg promenade to a Viennese Gastgarten, the tall glass with the long spoon is Eiskaffee. It is not iced coffee in the American sense: strong coffee, chilled, is poured over two scoops of vanilla ice cream and crowned with sweetened whipped cream, sometimes a wafer and a dusting of cocoa or grated chocolate. You drink the cold coffee through a straw while the ice cream slowly melts into it, then spoon up the creamy, half-frozen rest, so it is part drink, part dessert, eaten at the café in the afternoon rather than with a meal. The usual mistake is pouring hot or even warm coffee straight onto the ice cream: it melts at once into a thin, lukewarm, milky soup. Brew it earlier and chill it properly. It is ready when the coffee is fridge-cold, the scoops sit just proud of the surface and the cream holds soft peaks on top. It is moderately caffeinated, so keep it for adults and older teens. Chef's tip: freeze leftover coffee in ice-cube trays and add a couple to the glass so nothing gets diluted with water.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 2
Ingredients
For the coffee
- 1 ¼ cups strong filter coffeebrewed at double strength, or 2 espressos topped up with water
- 1 tbsp sugaror to taste
For the glass
- 4 scoops vanilla ice creamabout 200 g
- ½ cup whipping creamat least 30% fat
- 1 tsp icing sugar
- 4 frozen coffee cubes (optional)optional, see tip
To serve
- 1 tsp cocoa powder or grated dark chocolate (optional)
- 2 wafer rolls (optional)
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (2)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Brew the 1 ¼ cups strong filter coffee, stir in the 1 tbsp sugar while it is hot until dissolved, then cool and refrigerate until fully cold, at least 1 hour or the night before. It should feel cold against your lip, not cool.
5 minStep 2: Whip the ½ cup whipping cream with the 1 tsp icing sugar in a cold bowl until it forms soft peaks that just flop over at the tip; stop there, as stiffer cream sits heavy on the drink.
3 minStep 3: Chill two tall glasses for a few minutes. Put 2 scoops of 4 scoops vanilla ice cream and a couple of 4 frozen coffee cubes in each.
1 minStep 4: Pour the cold coffee slowly down the side of each glass until the scoops are almost covered.
1 minStep 5: Spoon or pipe the whipped cream on top, dust with 1 tsp cocoa powder or grated dark chocolate, add 2 wafer rolls, a straw and a long spoon, and serve at once.
1 min
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 4 g
- Carbs
- 28 g
- Fat
- 18 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does eiskaffee take?
- About 15 minutes in total: 10 minutes to prepare and 5 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of sugar?
- Caster sugar, same amount.
- What can I use instead of vanilla ice cream?
- Thick yoghurt with a little honey and vanilla.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Guava delight
A thick, fragrant blend of ripe guava, mango and banana, boosted with a spoonful of guava powder from the health shop. The book calls it a modern-day vitality drink, drawing on guava's long use in traditional Indian medicine. Serve it well chilled; sieve it if you don't like the little guava seeds.
Power pack
A sweet, energising juice of apples, pears and kiwi fruit with a stick of celery, all used unpeeled for extra goodness. It's naturally sweet, so it needs no sugar. Serve well chilled.
Horchata de chufa
Horchata de chufa is the drink of Valencia's summer, sold ice-cold in the city's horchaterías with long, soft fartons pastries for dipping. It is made from chufas, or tiger nuts: small wrinkled tubers grown around the village of Alboraya just north of Valencia, which have their own protected designation of origin. Soaked, ground with water, strained and sweetened, they give a creamy, nutty, naturally dairy-free milk with a hint of cinnamon. Valencians drink it very cold, or half-frozen as 'granizada'. Chef's tip: soak the tiger nuts for a full 24 hours and change the water once; they must be plump and soft enough to blend into a fine pulp, or the horchata will be thin and taste of raw starch.
Spanish