Chocolate Drizzle Coffee Ice Cream Float.

Iced coffee kicked up ten notches

When I was younger, I visited my maternal grandma and grandpa in Belgrade, Serbia every summer. I loved going to small cafés and ordering different desserts, from wild berry ice cream (called Šumsko vo?e in Serbo-Croatian) to chestnut parfaits (definitely want to recreate these!). One dessert/drink that particularly stood out in my mind was European Iced Café (or European Iced Coffee). This iced coffee was definitely different from American iced coffee, and instead of cold milk, vanilla or coffee ice cream or gelato was added to sweeten the coffee. And let me tell you, ice cream is a much better alternative to plain milk. I think we all already know that 🙂

And so, seven years after having that iced café, I made this Chocolate Drizzle Iced Coffee Ice Cream Float and am sharing it with you today!

This drink or dessert or whatever you’d like to call it is essentially cold brew coffee with cold milk and coffee ice cubes, sweetened with coffee ice cream, drizzled with melted semisweet chocolate, and topped with coffee beans. Is that enough coffee for one day?

But first, I have to address the chocolate in this drink. Upon drizzling the chocolate, it instantly hardened just like a magic shell. No need to put any other gunk like high fructose corn syrup in your chocolate in order for it to harden quickly. Simply melt semisweet chocolate chips, and it hardens right away and adds a little crunch to your dessert.

I highly recommend making the cold brew coffee the night before you intend to drink or serve the iced coffee. Making the coffee the night before allows the coffee to steep for a sufficient amount of time before you add the ice cubes, ice cream, and chocolate. However, for the chocolate, no need to allow it to cool down before drizzling it on the ice cream. It hardens immediately as it hits the frozen dessert.

If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.