Ingredients
Scale
48 ounces brewed coffee
3/4 cup granulated sugar
1 tablespoon vanilla extract
1 1/2 cups half and half
10 scoops vanilla ice cream
Toppings: Chocolate syrup, caramel sauce, sprinkles, pirouline cookies, whipped cream, for topping
Instructions
- Brew coffee to desired strength (I fill a 12-cup coffee pot with water and 3/4 cup grounds). While still warm, add the sugar and vanilla extract, stirring until the sugar dissolves. Then chill the mixture. When ready to serve, mix coffee and half and half. Taste and adjust sweetness. Add 4 scoops of vanilla ice cream to the coffee.
- If serving a crowd, iced coffee can be served from a punch bowl, with ice cream scoops floating in the sweet coffee mixture. Or served from a pitcher, with a scoop of ice cream in each glass.
- For a fun twist, dip the rims of of each glass in chocolate syrup, and then roll in sprinkles. Add one scoop of ice cream to the glass, then fill with creamy iced coffee. Top each glass with whipped cream and a rolled cookie.
Notes
I often use stevia in my coffee, so I know that works just as well in this recipe.
- Prep Time: 15
- Category: Desserts
- Method: No Cook
- Cuisine: American