Coffee Ice Cream Float
Summer provides us with the perfect opportunity to get outdoors and be active. But sometimes the heat can get a little bit too much (although that’s questionable if you live in the UK…) and you need something to cool you down. What better way than with ice cream? This is such an easy recipe and takes a matter of minutes to make – you’ll be sipping on delicious iced coffee in no time!
- 3 heaped tsp instant coffee (we used Kenco Millicano)
- 250 ml hot water, just off the boil
- sugar, to taste (we used 2 heaped tsp)
- 350 ml dairy-free milk, such as soya, almond or rice
- ice cubes, crushed or whole
- 2 scoops dairy-free ice cream (we used Swedish Glace, available at most UK supermarkets)*
- 2 Lotus biscuits, or other vegan biscuit such as Oreos**
- dairy-free chocolate sauce, such as Sweet Freedom Choc Shot
- Place a few ice cubes (or a small handful of crushed ice) into two large glasses and set aside.
- Add the coffee and sugar to a jug and dissolve with the 250 ml hot water, just off the boil. Mix in the 350 ml dairy-free milk and then distribute evenly between two glasses.
- Top with a scoop or two of vegan ice cream, a drizzle of chocolate sauce and some crumbled biscuits! Pop in a straw and enjoy!
- To make this recipe even simpler, make the iced coffee (leaving out the ice cubes) in advance and keep it in the fridge, ready to top with ice cream whenever you like.
- * Swedish Glace is made with soya, but there are plenty of alternatives if you want to avoid soya, such as Almond Dream, which you can find at many UK supermarkets.
- ** To keep this recipe gluten-free, use gluten-free biscuits instead. Just be sure to check there isn't egg in the ingredients, as is often the case with gluten-free recipes.