In Australia, they sell this yummy stuff in cartons in the supermarket. It is the most wonderfully cool and refreshing thing when it’s hot outside. My sister-in-law Dorothy makes this at home herself, using this recipe, and serves it with a big scoop of ice-cream on top.
Also, to make it a little more wicked, in the NOTES I’m offering a few special occasion alternatives..
- A liquidizer, or a hand held blender
- A large clear jug
- Tall glasses
- Long handled spoons/ drinking straws
- an ice cream scoop
INGREDIENTS: This made 4 really big glasses (see photographs)
- 3 heaped teaspoons of instant coffee, dissolved in a small amount of boiling water, and allowed to cool, or a couple of shots of espresso, cooled. I’m a coffee snob, but instant works fine for me in this recipe.
- 900ml of cold milk, straight from the fridge
- a teaspoon of vanilla paste
- 1 dessertspoon of caster sugar (optional, taste it first and see)
- About half a carton of vanilla ice cream, straight from the freezer (for this recipe, I put in 175g, and used the rest as a topping)
- Put everything except the sugar into the liquidizer, and blend until the ice cream is broken up.
- Taste, and add sugar, or any of the other ingredients as needed. Blend again. There will be a lovely coffee-coloured froth on top.
- pour into a large jug, or individual glasses
- Put a scoop of ice-cream into each glass, and top it off with the coffee
- Offer straws and long-handled spoons to reach the end of the glasses – or forget the spoons and make that lovely slurpy noise (that drives you mad when children do it!) when you get to the end of the glass!
- To make some adult-only Iced Coffees, use smaller glasses (about half the size of the ones in the pictures) and add a shot of your favourite spirit – so Whiskey, Baileys, Rum, Tia Maria.. the choice is yours. This is a great idea as a lazy dessert after dinner, to be sipped slowly, as the sun goes down
- For those on reduced or non-dairy diets, try using non-dairy milks such as Almond or Oat milk and a really good non-dairy ice-cream. The one we use is called Swedish Glace. You honestly wouldn’t know it was dairy-free.. Thanks to my niece Claire @biacomida who came up with this variation recently..
- I have found that you can also make it with low-fat milk and ice-cream, and it still tastes great, so you can indulge with a (relatively) clear conscience!