Try this Easy and Creamy Cold Coffee recipe, or contribute your own.
- Carbohydrate 71.4968670091704 g
- Cholesterol 136.481350020288 mg
- Fat 39.6258375065937 g
- Fiber 0 g
- Protein 12.2748587565329 g
- Saturated Fat 23.3640123537838 g
- Serving Size 1 1 -3 (483g)
- Sodium 292.441775081154 mg
- Sugar 71.4968670091704 g
- Trans Fat 3.96527965076691 g
- Calories 670 calories
Step-by-step
- Place all of the ingredients in a blender.
- Blend until all of the ingredients are fully incorporate and you have a thick creamy cold coffee.
- Top with whipped cream and Hershey's chocolate syrup.
- Happy sipping!
Equipment and Blending Mechanics
Standard home blenders often struggle to pulverize ice cream uniformly with dairy liquids without leaving fat streaks. Using a high-powered jar running at high speed for precisely 45 seconds ensures the instant coffee granules dissolve completely without overheating the liquid mixture. Cold dairy proteins trap air efficiently during high-speed agitation, creating the necessary foam structure.
Chemical Interaction of Sweeteners
Condensed milk introduces sucrose and lactose alongside reduced water content, which alters the freezing point and thickens the body far more than liquid sugar can. When combined with the fats in vanilla or chocolate ice cream, this concentrated dairy solids ratio coats the palate slower, prolonging the perceived bitterness of the coffee.
Storage and Freezing Limitations
Blended dairy beverages containing ice cream do not store well in the refrigerator beyond two hours because the air incorporation rapidly collapses. Pouring leftover mixture into ice cube trays allows for up to seven days of freezer storage before noticeable oxidation alters the milk solids.
