Iced Espresso Floats With White Chocolate Ice Cream Recipes

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ICED WHITE CHOCOLATE COFFEE



Iced White Chocolate Coffee image

This lovely chilled drink is decadent. It is so delicious, rich and creamy. The Ghirardelli chocolate and Godiva liqueur, take this drink to a new level. Enjoy.

Provided by Baby Kato

Categories     Beverages

Time 20m

Yield 1 serving(s)

Number Of Ingredients 7

8 ounces brewed coffee, cold, strong, fresh brewed French-roast
2 tablespoons white hot cocoa mix (Ghirardelli's)
1 1/2 ounces white chocolate liqueur (Godiva) (optional)
2 scoops French vanilla ice cream, large
2 -4 ice cubes
1 teaspoon instant coffee granules (garnish)
2 teaspoons white chocolate, flaked (garnish)

Steps:

  • Combine all the ingredients in a blender and blend until smooth.
  • Pour into a tall chilled glass and sprinkle the instant coffee over the coffee mixture and finish it off with the white chocolate flakes and serve immediately.

Nutrition Facts : Calories 575.5, Fat 37, SaturatedFat 23.5, Cholesterol 198.4, Sodium 143.1, Carbohydrate 52.3, Sugar 48.4, Protein 8.3

ICED ESPRESSO FLOATS WITH WHITE CHOCOLATE ICE CREAM



Iced Espresso Floats With White Chocolate Ice Cream image

If you can find White Chocolate ice cream in the market you won't need to make it. The cook time is freeze time.

Provided by Annacia

Categories     Frozen Desserts

Time 5h15m

Yield 6 serving(s)

Number Of Ingredients 8

3 large egg yolks
1/2 cup granulated sugar
1/3 teaspoon kosher salt
1 1/2 cups milk
1 2/3 cups heavy cream (whipping)
4 ounces white chocolate, finely chopped
6 cups cold brewed espresso or 6 cups strong coffee
7 tablespoons superfine sugar

Steps:

  • TO MAKE THE GELATO:
  • In a bowl, whisk together the egg yolks
  • 1/4 cup of the sugar and the salt.
  • Cook the milk, cream, and remaining 1/4 cup sugar in a heavy saucepan over medium heat,
  • stirring occasionally, until almost simmering.
  • Slowly pour the milk and cream into the egg-and-sugar mixture, whisking as you pour.
  • Strain the custard into a clean bowl and cool over an ice bath until room temperature.
  • Refrigerate the custard for at least 4 hours or up to overnight.
  • Churn in an ice cream machine according to the manufacturer's instructions.
  • Freeze until scoopable, about 4 hours, depending on your freezer.
  • TO SERVE:
  • Mix together the espresso and superfine sugar in a large pitcher.
  • Fill 6 tall glasses two-thirds full of cold espresso.
  • Place a big scoop of white chocolate ice cream in each glass.
  • Serve immediately, with a long spoon and a straw.
  • IN ADVANCE:.
  • The espresso should be made the same day the float is served and chilled.

Nutrition Facts : Calories 522.5, Fat 35.5, SaturatedFat 21.3, Cholesterol 206.7, Sodium 206.5, Carbohydrate 47.5, Sugar 42.6, Protein 6.1

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