Melted Coffee Ice Cream Latte Recipes

ICED LATTE

Steps:

• Mix the hot espresso with the sugar until it dissolves.
• Fill a glass with ice and stir in the sweetened coffee.
• Pour over the milk and stir until combined.

ICE CREAM LATTE

Steps:

• Pour coffee over ice cream in a mug. Enjoy.

TURMERIC ICED COFFEE LATTE

Steps:

• Pour coconut milk, vanilla extract, and 1 packet stevia powder into a glass and stir to combine. Fill glass with ice cubes.
• Combine water, instant coffee granules, 1 packet stevia powder, turmeric, ginger and cinnamon in a microwave-safe glass; stir to mix. Microwave for 30 seconds. Stir. Continue microwaving at 15-second intervals until hot and foamy. Carefully pour over the iced coconut milk.

WHIPPED COFFEE ICED LATTE

Steps:

• Combine boiling water, coffee granules, and sugar in a large mug and whip with an immersion blender until foamy, about 2 minutes. Set aside.
• Fill a large glass with ice cubes. Pour milk over ice cubes. Top with the coffee foam.

RACHAEL RAY'S ICE CREAM LATTE

Steps:

• Pour coffee over ice cream in a mug.

OATMEAL COOKIE LATTE ICE CREAM

Steps:

• Preheat the oven to 350 degrees F (175 degrees C) and line a baking sheet with a silicone liner.
• Combine butter, sugars, and salt in a large bowl; beat with an electric mixer until creamy. Beat in egg until smooth. Stir in oats, flour, baking powder, baking soda, and cinnamon until evenly combined.
• Spread cookie dough onto the prepared baking sheet in a large rectangle, about 1/4 inch thick.
• Bake in the preheated oven until golden brown, 10 to 12 minutes. Remove baking sheet from the oven and allow to cool for a few minutes. Cut the rectangle into smaller squares while still soft. Let cool completely on a wire rack.
• Spread oats on a second baking sheet and bake in the preheated oven until toasted and fragrant, about 10 minutes. Set aside to cool.
• For the ice cream combine milk, cream, sugar, and salt in a saucepan. Bring to a simmer over medium heat, whisking until sugar is dissolved. Remove from heat and stir in ground coffee and toasted oats. Let cool for 30 minutes then refrigerate so flavors can infuse, 8 hours to overnight.
• Strain the ice cream base through a fine-mesh sieve set over a large bowl or measuring cup. Press the solids with a spatula to extract as much liquid as possible. Discard the coffee ground and oatmeal mash.
• Pour ice cream base into an ice cream maker and freeze according to manufacturer's instructions, 15 to 20 minutes.
• Meanwhile, break up oatmeal cookie pieces into smaller crumbles. Add about half of the crumbles near the end of the churning time.
• Pour ice cream into a freezer-safe container and freeze until firm, at least 4 hours. Top with remaining cookie crumbles when serving.