As summer approaches, so do our favorite summer treats - cold brew coffee and homemade ice cream. These two things may seem very different but actually have lots in common: both are refreshing, cold treats for summer; both are easy to make; and both treats' flavors pair wonderfully together! That's right, cold brew coffee and ice cream make the perfect pair in our cold brew ice cream float.
We'll walk you through step-by-step on how to make a cold brew coffee float with the OXO Cold Brew Coffee Maker and the Cuisinart Ice Cream Maker. You'll learn to make cold brew coffee concentrate along with three-ingredient vanilla ice cream, then we'll combine these to make the ultimate summer treat!
10oz (about 3.5 cups) - Coarse Ground Medium Roast Coffee
5-Cups Filtered Water
Set up your OXO Cold Brew Coffee Maker according to the directions. Pour in ground coffee. Place the rainmaker lid on top of the OXO and pour the water in a circular motion to evenly soak the beans.
Let the coffee grounds soak for 20-24 hours. After the time has passed, place the carafe under the OXO and press the lever to start draining the cold brew concentrate (this process will take about 20 minutes for a coarse ground coffee). That's it! The cold brew concentrate is ready for making drinks.
This is cold brew concentrate - you'll need to dilute this with a 1:2 ratio - one part concentrate to two parts other liquid (or three parts depending on your taste). Try it with water, milk, or even sparkling water!
If you have whole coffee beans, measuring the beans by weight is best for accuracy as measuring in volume (using a measuring cup) can lead to inaccurate results. We recommend Cuisinart's Coffee Grinder to get the perfect coarse grind and Escali's Digital Scale for accurate measurements.
In a large bowl, whisk together heavy cream, sweetened condensed milk, vanilla extract, and sea salt until everything is combined.
Set up the Cuisinart Ice Cream Maker according to the directions. Pour the ice cream mix into the frozen freezer bowl and switch the Cuisinart "on". Let the machine run for 25-40 minutes until the batter becomes very thick. Pour the ice cream into a container and store in the freezer for at least three hours or overnight so you get a scoopable consistency.
The ice cream can be eaten after it finishes churning, but it will feel like soft-serve ice cream and will melt quickly. For a firmer, more scoopable ice cream, put the freshly churned ice cream into a container in the freezer for at least three hours to harden up.
Step 3: Cold Brew Ice Cream Floats
Makes: 1 Serving
Total Hands-On Time: 5 Minutes
2oz - Cold Brew Coffee Concentrate
4oz - Sparkling Water
1 Tbsp - Caramel Sauce (optional yet delicious)
1 Scoop Homemade Vanilla Ice Cream
Prepare a tall glass by drizzling caramel on the inside of the glass (optional). Fill the glass 3/4 of the way with crushed ice.
Add 2oz cold brew coffee concentrate to the glass. Top the glass off with around 4oz of sparkling water. (Leave enough room for a scoop of ice cream.)
Top the float with a scoop of homemade vanilla ice cream and garnish with chocolate cookie crumbs. Stir and enjoy through a bendy straw!
Chef Austin Merath is Everything Kitchen's Culinary Wizard, Kitchen-Gadget Reviewer, and New-Product Tester. He studied under chefs in College of the Ozarks' Culinary Program. It's his job to make sure you choose the kitchen tools that are right for you by testing the best we have to offer. When not cooking, Austin is tinkering with computers or exploring the Ozarks with his wife Amy. Click here for his full bio.