Give root beer a break and do this frozen dessert! Impressed by the Italian deal with, affogato (scorching espresso poured over gelato) and Ree Drummond’s absolute favourite iced espresso recipe, this iced espresso ice cream float is a scrumptious jolt of vitality! With a simple, no-churn ice cream and cold-brewed espresso base, this float is the final word indulgence. And it may well *technically* be your morning espresso!
Commercial – Proceed Studying Under
- Yields:
- 6 – 8 serving(s)
- Prep Time:
- 10 minutes
- Complete Time:
- 4 hrs 10 minutes
Substances
- 1 1/2 c.
heavy whipping cream, chilled
- 1 tsp.
vanilla extract
-
Pinch kosher salt
- 1
14-ounce can sweetened condensed milk
-
Good Iced Espresso, chilled
-
Cocoa powder, to serve
Instructions
-
- Step 1Line a 9-by-5-inch loaf pan with plastic wrap.
- Step 2Utilizing a hand mixer and a big bowl or a stand mixer fitted with the whisk attachment, beat the cream, vanilla, and salt till medium peaks type. Add the sweetened condensed milk to the cream and beat till stiff peaks type. Unfold the combination into the ready loaf pan. Cowl with plastic wrap and freeze till agency, 4 to six hours.
- Step 3Place 1 scoop of the condensed milk ice cream right into a tall glass. Fastidiously pour the iced espresso over the ice cream, leaving room on the prime. Add one other scoop or two of ice cream. Mud with cocoa powder. Get pleasure from instantly.
Tip: Add a shot of whiskey for a brand new tackle Irish espresso.
Recipe Developer
Leah Perez is a professionally educated recipe developer and meals historical past fanatic. When she just isn’t testing, tasting, and fine-tuning a recipe for The Pioneer Girl, she might be discovered studying within the botanical gardens or stirring up risotto for her pals.
