If you’re wondering what’s my favorite ice cream, that’s vanilla ice cream, and I like to turn it into a latte. Ice cream and coffee are perfect partners, especially when the larger-than-life vanilla is the star of the show.
Today we’re making a creamy iced vanilla latte, and it all starts with a strong espresso shot. I made mine with an espresso pod, but you can make yours with a steam-pressure coffee machine or a stovetop Moka pot; it’s all the same. However, what matters most is that you let your espresso cool down before attempting to assemble your iced vanilla latte. You don’t want to dilute the whole thing. I usually pour the coffee into a small pot and let it sit on an ice bath for about five minutes — that does the trick for me, so try it!
Then we need milk, and any milk will do. Together with a scoop of ice cream, it gains a thick consistency and a lovely flavor. We’ll add some sugar, too, so try yours and adjust the sweetness to your liking.
It’s time to use our reliable kitchen blender. Although we’ll serve this drink over ice, you want the ingredients well incorporated, so we’ll blend the coffee, ice cream, milk and sugar until smooth. The blender will also add foaminess to the drink. The only thing left to do is pour this beauty over ice for a fantastic, iced latte.
I love this foamy, creamy latte with French pastries and Viennoiserie. Any buttery pastry shines wonderfully along with this coffee specialty.
I also enjoy butter cookies or a sweet slice of blueberry pie. Chocolate is compatible, too, mainly because we’re using vanilla ice cream in the latte. The truth is any delicious dessert pairs nicely with this iced vanilla latte.
Use nice vanilla ice cream and not one from a gallon bucket. It makes all the difference.
If you want your latte thicker, almost like a milkshake, use freeze-dried coffee instead of espresso.
Throw into the blender half a banana for a latte that tastes just like a banana split.
Don’t forget about the whipped cream to top your latte, and sprinkle it with everything, from crushed cookies to shaved white chocolate.
Brew your espresso and let it cool to room temperature or cool down in an ice bath.
In a blender, add the milk, ice cream, sugar and espresso. Blend until smooth.
Pour the blended coffee into two large glasses filled with ice and top with whipped cream.