During the summers here in Germany, I love having Eiskaffee, a super-simple variety of ice cream float consisting of coffee and a scoop of ice cream, often topped with whipped cream and chocolate shavings or sauce. It’s so luxurious!

The only downside is that it can be pretty sweet at your average café, which – as always – just inspired me to go make my own version: a Coffee Eiskaffee Float with Nicecream!

Because nicecream is made with frozen bananas only, it’s suitable for vegans and a lot less sweet than conventional ice cream. You can make this Eiskaffee with either regular or cold brew coffee, though cold brewing takes a lot longer (see Cold Brew instructions at the end of this post).

Coffee Float with Nicecream (Vegan Eiskaffee)

Coffee ice cream without refined sugar – just two ingredients!
Rezept drucken
Rezept drucken
servings
Prep Time 10 minutes
Cook Time
Passive Time 4–12 hours
ZUTATEN:
  • 400 ml coffee regular or cold brew
  • 3 ripe bananas
ANLEITUNG:
  1. Peel bananas and cut into slices 1 cm thick and freeze for at least four hours.
  2. Brew coffee and let cool, or prepare it as a cold brew (note: this requirements 12 hours of waiting time! See directions above).
  3. Remove frozen banana slices and blend in high-speed blender to make nicecream, adding water if necessary.
  4. Divide coffee into two glasses and add scoop of nicecream to each one.
NOTIZEN:

Cold Brew Coffee (serves 2)

  1. Add 80 g of ground coffee to a French press or a glass carafe.
  2. Pour 200 ml of water over it and let swell for five minutes. Add another 200 ml of water.
  3. Seal French press or carafe and let sit at room temperature for 12 hours.
  4. Pour infusion through a fine sieve and drain for a few minutes. Do not squeeze coffee grounds.
  5. Then pour cold brew through a coffee filter again. Ready!
 
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Have fun and enjoy!


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