July 28, 2018
Possibly the most decadent drink you could make
Every summer I would go visit my maternal grandparents in Serbia, I would get the European Iced Café – A.K.A. the best way to serve coffee that is possible on earth. After more than six years of drinking my last iced café, I knew I needed to recreate the heavenly beverage.
If you’re not familiar with it, an iced café is the European version of the iced coffee consisting of black coffee, ice cream, and of course your choice of toppings…and you can definitely go crazy with the toppings – just what I did.
Who says you can’t have cookie dough on coffee? These Chocolate Chip Cookie Dough Iced Cafés are practically ice cream sundaes on top of coffee.
I would argue that ice cream and coffee is a better combination than peanut butter and chocolate – is that going a little bit too overboard?
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Chocolate Chip Cookie Dough Iced Cafés.
Edible Chocolate Chip Cookie Dough
- 1 cup 2 sticks unsalted butter, softened to room temperature
- 1 cup light, packed brown sugar
- 1/4 cup white, granulated sugar
- 2 teaspoons vanilla extract
- 2 tablespoons milk ((any type))
- 2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips ((I used mini ones.))
Iced Café
- 2 cups brewed iced coffee
- 4 scoops vanilla ice cream
- 4 ounces semisweet chocolate, melted
- In a large bowl, beat butter, brown sugar, and white sugar until light and fluffy. Beat in vanilla and milk until fully combined. Fold in flour, baking powder, and salt. Fold in chocolate chips. Wrap in plastic wrap, and refrigerate dough for at least 2 hours until firm.
- Remove dough from fridge, take about 1/2 tablespoon, and roll into ball. Do to all of dough (however, you can save some dough and make cookies with it!).
- To assemble iced cafés, add 2 scoops of ice cream to 1 cup of coffee. Drizzle melted chocolate on top. Top with cookie dough balls, and enjoy right away!
