#SundaySupper is celebrating coffee today! This week’s event is hosted by Wendy of Wholistic Woman and I am joining with a recipe for Eiskaffee, German Coffee with Ice Cream.
The transition to autumn is beginning here in Virgina, but we have still had quite a few days in the 90s (F). Yesterday was the first day of Oktoberfest in Munich and no better way to celebrate the still hot days than with a glass of Eiskaffee. The German Eiskaffee takes Iced Coffee a step further with a scoop or two of vanilla ice cream and a whipped cream topping. It is great way to combine a needed caffeine kick with a delicious, chilled dessert.
Eiskaffee is open to variations. Add a chocolate fix with chocolate ice cream or a drizzle of chocolate syrup. I topped the Eiskaffee with Schlagsahne (whipped cream) and grated chocolate, but you can also use sprinkles, cocoa powder, or even ground cinnamon. I made the whipped cream by adding some heavy cream and a little vanilla sugar to a blender and processing just until whipped.
To help keep the drink extra chilled, place the serving glasses in the freezer for 5 minutes or so before assembling.
I added the ice cream to the glass before the coffee. For two distinct layers, add the coffee first and leave enough room to top with a scoop or two of ice cream.
Want to make this a more kid-friendly treat? Substitute the coffee with chocolate milk to make Eisschokolade.
Check out what everyone else made with coffee:
- Bulletproof Coffee My Way by Monica’s Table
- Caramel Turtle Mocha Frappe by The Weekend Gourmet
- Chocolate Chip Mocha Smoothie by Sew You Think You Can Cook
- Chocolate Peanut Butter Banana Latte by Meal Planning Magic
- Apple Crumb Coffee Cake by Dessert Geek
- Banana Blueberry Streusel Coffee Cake by The Freshman Cook
- Cappuccino Overnight Oats by Pies and Plots
- Cardamom-Crumb Coffee Cake by Wholistic Woman
- Cinnamon Coffee Cake (Kaffee Kuchen) by Palatable Pastime
- Coconut & Coffee Gluten Free Scones by Caroline’s Cooking
- Coffee and Cream Cinnamon Buns by Cooking With Carlee
- Maple-Coffee Breakfast Sausage by Cricket’s Confections
- Pumpkin Coffee Cake by The Bitter Side of Sweet
- Pumpkin Spice Latte Breakfast Bites by Beauty and the Beets
- Whole Wheat Pecan Crumb Cake by Family Around The Table
- Best Coffee Frosting by My World Simplified
- Bittersweet Cremeux with Coffee Caramel and Bourbon Cream by Culinary Adventures with Camilla
- Chocolate Chip Mocha Brownies by Crazed Mom
- Chocolate Coffee Nut Bark by My Imperfect Kitchen
- Coffee Toffee Crunch Cookies by Family Foodie
- Coffee Vanilla Ice Cream Pie by Moore or Less Cooking
- Cold Brew Affogato by Helpful Homemade
- Dark Chocolate Espresso Torte with Strawberry Coulis by Gourmet Everyday
- Eiskaffee (German Coffee with Ice Cream) by Tara’s Multicultural Table
- Espresso Brownie Cupcake Sundaes by A Mind Full Mom
- Mocha Cake with Mocha Rum Icing by Cosmopolitan Cornbread
- Mocha Layer Cake by That Skinny Chick Can Bake
- Mocha Panna Cotta with Mascarpone Cream by The Crumby Cupcake
- NCR Cookies by Girl Abroad
- No Bake Mocha Cheesecake by Hezzi-D’s Books and Cooks
- Polish Black Cake with Whipped Mocha frosting by Hardly A Goddess
- Sweet Cream Affogato by The Redhead Baker
- Coffee and Garlic Rubbed Pork Chops by Casa de Crews
- Java Dry Spice Rub Chops by Sunday Supper Movement
- Salmon-Mandarin Salad with Asian Vinaigrette & Coffee Dressing by Asian In America
- Sticky Coffee Chicken by Food Lust People Love
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Eiskaffee (German Coffee with Ice Cream)
Adapted from The Kitchen Maus
2 cups strongly brewed coffee, chilled
2-4 scoops vanilla ice cream
Grated chocolate, sprinkles, or cocoa powder for topping
Place one to two scoops of vanilla ice cream in each serving glass. Pour the chilled coffee over the ice cream and top with whipped cream. Add grated chocolate, sprinkles, or cocoa powder and serve immediately with a straw and spoon.