Cold Brew Coffee
The New York Times
4769 ratings with an average rating of 5 out of 5 stars
4,769
5 minutes, plus 12 hours’ resting
Iced Coffee Sundaes
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 1cup granulated sugar
- 3½cups very strong hot black coffee
- 2teaspoons cocoa powder
- 1½cups sweetened condensed milk
- 2cups light cream
- 1cup crème fraîche or heavy cream
- 1teaspoon vanilla extract
- A pinch of salt
- ¼cup dark chocolate shards, optional
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
729 calories; 42 grams fat; 26 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 1 gram polyunsaturated fat; 82 grams carbohydrates; 1 gram dietary fiber; 80 grams sugars; 9 grams protein; 171 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Mix ½ cup of the sugar in 2¼ cups of the hot coffee until it dissolves. Pour into a shallow lidded container and cool. In a bowl, combine the remaining 1¼ cups coffee and ½ cup sugar with cocoa powder; stir until the sugar dissolves to make a syrup, cover, and refrigerate.
- Step 2
Whisk together the condensed milk, light cream, crème fraîche, vanilla and salt, and pour into a shallow lidded container. Place both shallow lidded containers in the freezer for 2 hours.
- Step 3
Remove condensed milk mixture (ice cream) from the freezer, and whisk vigorously, breaking down the ice crystals until the texture is smooth. Return to freezer to set firm before scooping, about 4 hours or overnight.
- Step 4
Remove coffee mixture (granita) from freezer and rake the surface with the tines of a fork to form icy crystals. Return it to the freezer and repeat this raking every hour for about three more hours, until the texture is free-flowing but completely crystalline. At this point, it may be frozen overnight. Rake over again before serving to loosen.
- Step 5
To serve, place scoops of the ice cream into glasses or bowls, alternating each scoop with coffee granita. Douse with coffee syrup, scatter with chocolate shards, if using, and serve immediately.
Private Notes
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Cooking Notes
Thai
For the coffee syrup part, I did as instructed and it didn't turn into a syrup and I let refrigerate over night. So I just put it in a shallow pan over medium high heat, constantly stirring it so I could reduce the liquid, so that it could be more syrup-y and it was a success. It tasted delicious.
I also made an upgrade adult version with rum soaked streusel muffin bottoms, warmed in the oven. Placed it on the bottom, and layered the sundae on top, it was delicious.
Melinda
This was a big hit at our Christmas Brunch. Added cinnamon on the top rather than chocolate flakes. Next year will make a cashew milk ice cream rather than the dairy version. Also, doesn't really need to be THAT sweet.
RG
Made this for my v. picky sister's birthday who was turning 17, her comment: "100% would make again." I saw the comments on the syrup, since there was a lot of sugar in the recipe, I simply mixed 2 tbsp cocoa powder with coconut milk (you could sub heavy cream - add enough to make desired consistency, 1/4 to 1/3c.) This added the chocolate flavor w/o any more sugar. Also, next time I will double granita, as it needs it for the balance as the ice cream is very sweet and rich.
Ruby
OMG!!! That milky ice cream is amazing! I simplified by making a coffee chocolate syrup and freezing it.
esther
If you're lazy, busy, or in a hurry, get some Haagen Das dulce de leche ice cream and pour some kahlua over it.
GSP
Doubled the sugar in the syrup to make more like syrup. Used Medaglia D’Oro espresso instant coffee instead of brewed. Was delicious.
kj
would recommend a robusta coffee to balance with the sweetness and richness of this dessert! bonus if it's actually grown and produced in vietnam so you can call it vietnamese coffee :)
RG
Made this for my v. picky sister's birthday who was turning 17, her comment: "100% would make again." I saw the comments on the syrup, since there was a lot of sugar in the recipe, I simply mixed 2 tbsp cocoa powder with coconut milk (you could sub heavy cream - add enough to make desired consistency, 1/4 to 1/3c.) This added the chocolate flavor w/o any more sugar. Also, next time I will double granita, as it needs it for the balance as the ice cream is very sweet and rich.
JMac
What is light cream? Is it half and half?
David Look
https://www.thekitchn.com/whats-the-difference-between-half-and-half-lig...
Amy
How far in advance can this recipe be made? Two weeks?
gemma
Is the recipe correct re the syrup? Mine, too, is liquid, not syrupy at all.
gemma
how long can I keep the two components in the freezer? For a few days?
Thai
For the coffee syrup part, I did as instructed and it didn't turn into a syrup and I let refrigerate over night. So I just put it in a shallow pan over medium high heat, constantly stirring it so I could reduce the liquid, so that it could be more syrup-y and it was a success. It tasted delicious.
I also made an upgrade adult version with rum soaked streusel muffin bottoms, warmed in the oven. Placed it on the bottom, and layered the sundae on top, it was delicious.
Melinda
This was a big hit at our Christmas Brunch. Added cinnamon on the top rather than chocolate flakes. Next year will make a cashew milk ice cream rather than the dairy version. Also, doesn't really need to be THAT sweet.
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