When I was an exchange student in Hamburg many years ago, my German host mom introduced me to one of my favorite summertime treats: Eiskaffee (German iced coffee).
On the hot summer afternoons I was around the house she’d get this twinkle in her eye and ask me if I’d like a “calorie bomb.”
Indeed, with a couple scoops of ice cream and a generous amount of whipped cream, German Eiskaffee is not a low calorie dessert. But it’s so good and worth every single calorie!
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I drink iced coffee with milk all summer long but on the afternoons when I want a treat, I make Eiskaffee. It’s kinda like a coffee float with vanilla ice cream, whipped cream, and chocolate sprinkles. It comes together in minutes and is a delight on a steamy summer day. The ice cream gives the coffee a smooth and silky texture and sweetens it up just a bit.
My host mom used to save the leftover morning coffee for the afternoon’s Eiskaffee, which I’ve also done, but you can use cold brew or chill fresh coffee. In a pinch, I’ve even used one of those Starbuck’s Via packets (I used the regular coffee, not the instant iced coffee kind) — but regular coffee is definitely better. So use your favorite coffee and brewing method, just make sure the coffee is cold!
I recommend using a high quality vanilla bean ice cream and freshly whipped cream. Be sure to enjoy your Eiskaffee right after assembling it because even with cold coffee the ice cream will melt quickly. Serve it German-style with a long spoon and a straw (like these cute paper straws or these colorful reusable straws).
Eiskafee is something you’ll find at practically every German ice cream shop and cafe but for me it’s best when it’s homemade. When I made a glass of Eiskaffee I always drink it outside, just like I did with my German host mom.
What You Need to Make German Eiskaffee
This is a super easy sweet treat and you don’t need much in the way of food or kitchen tools in order to make it! Here’s what you need food-wise:
- Cold coffee (my favorite is Peets coffee – I drink it every day)
- Vanilla ice cream (or your favorite non-dairy equivalent)
- Whipped cream (or your favorite non-dairy equivalent)
- Sprinkles (I use these)
And here are the (very few) kitchen tools you need:
- Something to brew coffee in (I use this stainless steel pour over filter every day but I’m eyeing this cold brewer because I make iced coffee a lot in the summer)
- A glass
- Straws (I use paper straws when I want something cute and reusable straws for everyday)
- Long-handled spoon
I usually make my Eiskaffee in small glasses for portion control. But feel free to supersize this recipe if you’d like. The recipe below will make 2 small iced coffees or one large one.