📝 About This Recipe
Eiskaffee is not your average iced coffee; it is a beloved German summertime ritual that blurs the line between a caffeinated pick-me-up and a decadent sundae. Unlike the American version which uses ice cubes, the German classic features chilled, high-quality coffee poured over velvety vanilla bean ice cream, topped with a mountain of freshly whipped cream. It is a nostalgic, elegant treat found in every 'Eiscafé' from Berlin to Munich, offering a perfect balance of bitter espresso notes and creamy sweetness.
🥗 Ingredients
The Coffee Base
- 400 ml Strong Brewed Coffee (High-quality Arabica, freshly brewed and chilled)
- 1-2 teaspoons Granulated Sugar (Optional, to be dissolved while coffee is hot)
The Frozen Core
- 4 large scoops Vanilla Bean Ice Cream (Premium quality with visible vanilla specks)
The Whipped Topping
- 200 ml Heavy Whipping Cream (Well chilled, at least 30% fat content)
- 1 packet Vanilla Sugar (Vanillezucker) (Approximately 8g, or sub with 1 tsp sugar and 1/4 tsp vanilla extract)
- 1/2 teaspoon Cream Stiffener (Sahnesteif) (Optional, helps the cream hold its peak in heat)
Garnish and Flair
- 1 pinch Unsweetened Cocoa Powder (For dusting)
- 1 tablespoon Chocolate Shavings (Dark or milk chocolate)
- 2 pieces Rolled Wafer Cookies (Such as Pirouline or Hans Freitag wafers)
👨🍳 Instructions
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1
Brew 400ml of strong coffee using your preferred method (pour-over, French press, or Moka pot). 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 transfer it to the refrigerator for at least 2 hours. For the best experience, the coffee must be cold so it doesn't melt the ice cream instantly.
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3
Place two tall, slender glass tumblers in the freezer for 10-15 minutes before serving. Frosting the glasses keeps the dessert cold and adds a professional touch.
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4
In a chilled mixing bowl, combine the heavy whipping cream, vanilla sugar, and cream stiffener (if using).
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5
Beat the cream using an electric hand mixer on medium-high speed until stiff peaks form. Be careful not to over-beat, or you'll end up with butter. Set aside in the fridge.
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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 pour the cold coffee over the ice cream. Leave about 2 inches of space at the top of the glass for the whipped cream.
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8
Using a piping bag with a star tip (or a large spoon), add a massive swirl of the whipped cream on top of the coffee.
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9
Lightly dust the top of the whipped cream with a pinch of cocoa powder or chocolate shavings for a beautiful contrast.
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10
Insert a rolled wafer cookie at an angle into the whipped cream.
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11
Serve immediately with both a long-handled spoon (Eislöffel) and a straw.
💡 Chef's Tips
Always use cold coffee; pouring warm coffee over ice cream will create a watery, unappealing mess. For a richer flavor, use cold brew coffee concentrate diluted slightly with milk. If you don't have vanilla sugar, use a drop of pure vanilla extract and powdered sugar for a smooth whipped cream texture. To make it extra authentic, use a 'Spaghettieis' style vanilla ice cream which is particularly creamy. Avoid using ice cubes—the ice cream is the only cooling agent needed and provides all the sweetness.
🍽️ Serving Suggestions
Pair with a slice of classic German Erdbeerkuchen (Strawberry Cake) for a full afternoon 'Kaffee und Kuchen' experience. Add a splash of Rum or Baileys to the coffee for an adult 'Beschwipster Eiskaffee' (Tipsy Iced Coffee). Serve alongside a bowl of fresh seasonal berries like raspberries or red currants. Provide a small glass of sparkling water on the side, as is traditional in European cafes to cleanse the palate.