📝 About This Recipe
Transport yourself to a sun-drenched terrace in Berlin with this authentic German Eiskaffee, a luxurious hybrid of a cold beverage and a decadent dessert. Unlike the ice-diluted versions found elsewhere, this classic preparation uses chilled, high-quality coffee poured over velvety vanilla bean ice cream, topped with a cloud of homemade whipped cream. It is the ultimate afternoon pick-me-up, offering a sophisticated balance of bitter espresso notes and creamy, sugary bliss.
🥗 Ingredients
The Coffee Base
- 2 cups Strong brewed coffee or Espresso (high-quality Arabica, brewed and chilled to room temperature)
- 1-2 teaspoons Granulated sugar (optional, to be dissolved while coffee is hot)
The Frozen Core
- 4 large scoops Premium Vanilla Bean Ice Cream (high fat content for better texture)
The Whipped Topping
- 1/2 cup Heavy whipping cream (very cold)
- 1 tablespoon Confectioners' sugar (sifted)
- 1/4 teaspoon Vanilla extract (pure extract)
Garnish & Finishing Touches
- 1 pinch Unsweetened cocoa powder (for dusting)
- 1 tablespoon Dark chocolate shavings (70% cocoa)
- 2 pieces Rolled wafer cookies (such as Pirouline or similar)
👨🍳 Instructions
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1
Brew 2 cups of strong coffee using your preferred method (French press or pour-over works best). If you prefer a sweeter base, stir in the granulated sugar while the coffee is still piping hot so it dissolves completely.
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2
Allow the coffee to cool to room temperature, then place it in the refrigerator for at least 30 minutes. For the best results and to prevent the ice cream from melting instantly, the coffee should be thoroughly chilled.
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3
Place two tall, sturdy glass tumblers (approx. 12-14 oz) into the freezer for 10 minutes. Chilling the glassware is a professional secret that keeps the dessert stable longer.
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4
In a medium chilled glass bowl, combine the cold heavy whipping cream, confectioners' sugar, and vanilla extract.
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5
Using a hand mixer or a whisk, beat the cream until stiff peaks form. Be careful not to over-beat, or it will turn to butter; you want it thick enough to hold its shape on top of the coffee.
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6
Remove the chilled glasses from the freezer. Place two generous scoops of vanilla bean ice cream into the bottom of each glass.
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7
Slowly and gently pour the chilled coffee over the ice cream in each glass, leaving about an inch of space at the top for the cream.
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8
Using a piping bag with a star tip (or a large spoon), crown each glass with a generous swirl of the homemade whipped cream.
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9
Lightly dust the top of the whipped cream with a pinch of cocoa powder using a fine-mesh sieve.
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10
Sprinkle the dark chocolate shavings over the cocoa powder for added texture and a gourmet look.
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11
Gently tuck one rolled wafer cookie into the whipped cream at a slight angle.
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12
Serve immediately with both a long-handled spoon (to reach the ice cream) and a straw.
💡 Chef's Tips
Use a coffee concentrate or cold brew if you want a deeper flavor that doesn't get 'watered down' by the cream. Always use the highest quality vanilla ice cream you can find; since there are few ingredients, the quality of the dairy is paramount. Never pour hot coffee directly over the ice cream, or you will end up with a muddy soup rather than a layered treat. For a dairy-free version, use coconut milk ice cream and a chilled oat milk latte base with coconut whipped cream. If you want an adult version, add a half-ounce of coffee liqueur or Irish cream to the coffee before pouring.
🍽️ Serving Suggestions
Pair with a slice of buttery German Plum Cake (Pflaumenkuchen) for a traditional 'Kaffee und Kuchen' experience. Serve alongside a bowl of fresh seasonal berries to cut through the richness of the cream. This is a perfect standalone treat for a mid-afternoon garden party or summer brunch. Accompany with a small glass of sparkling water on the side to cleanse the palate between bites.