Cafe Vienna With Ice Cream Recipes

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COFFEE VIENNA



Coffee Vienna image

Don't buy those expensive tins of flavored coffee when it's so easy and inexpensive to make your own. This mix has a hint of cinnamon.

Provided by Taste of Home

Time 10m

Yield 1-1/2 cups mix (12 servings).

Number Of Ingredients 4

2/3 cup powdered nondairy creamer
2/3 cup sugar
1/2 cup instant coffee granules
1/2 teaspoon ground cinnamon

Steps:

  • In an airtight container, combine all ingredients. Store in a cool, dry place for up to 2 months. , To make one serving: In a mug, dissolve 2 tablespoons mix in 1 cup boiling water; stir well.

Nutrition Facts :

CAFE VIENNA



Cafe Vienna image

This is an cheap substitute for the expensive General Foods product. You will spend about 20% of what you would on the GF product.

Provided by wildheart

Categories     Beverages

Time 2m

Yield 26 mugs

Number Of Ingredients 4

1/2 cup instant coffee
2/3 cup powdered sugar
2/3 cup powdered milk
1/4 teaspoon cinnamon

Steps:

  • Mix together.
  • Store in a small canister.
  • Use 1 tablespoon per mug of hot water.

CAFE VIENNA WITH ICE CREAM



Cafe Vienna with Ice Cream image

Flavored instant coffee is served cold with a scoop of coffee ice cream on top for a deliciously adult version of an ice cream float.

Provided by My Food and Family

Categories     Meal Recipes

Time 10m

Yield Makes 4 servings.

Number Of Ingredients 4

1/3 cup MAXWELL HOUSE INTERNATIONAL Vienna Café
1/2 cup hot water
2 cups cold water
2 cups coffee ice cream

Steps:

  • Dissolve flavored instant coffee in hot water in small pitcher. Stir in cold water.
  • Pour evenly into 4 tall glasses.
  • Add 1/2 cup of the ice cream to each glass; stir. Serve immediately.

Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 150 mg, Carbohydrate 26 g, Fiber 0 g, Sugar 23 g, Protein 3 g

VIENNA CREAM FROSTING (BETTER THAN CREAM!)



Vienna Cream Frosting (Better Than Cream!) image

A thick creamy buttery frosting for your cakes. You can make it vanilla, chocolate, orange, lemon or coffee. Its a great topping that you can put some texture into. It looks very effective. Definitely best to have butter out of the fridge for about an hour before required-it's easier to beat butter that is not hard. The butter should not be melted. This recipe should easily ice 12 -16 cupcakes with piped icing tops. This recipe uses Australian Cup measurements-1 cup = 250ml & 1 tablespoon =20ml

Provided by Jubes

Categories     Dessert

Time 15m

Yield 12-16 serving(s)

Number Of Ingredients 3

1/4 lb butter, chopped (125 grams)
1 3/4 cups icing sugar, 280 grams (powdered confectioners sugar)
2 tablespoons milk

Steps:

  • Beat the butter in a small bowl with an electric mixer. You need to beat it for a fair length of time -until it is as white as possible.
  • Gradually beat in half of the sugar, all the milk and then the remaining sugar.
  • If you would like the mixture thicker- add in some extra icing sugar one spoonful at a time until the consistency is right. If the mixture is too thick- gradually (and I mean gradually) add in some more liquid until the consistency is achieved.).
  • VARIATIONS:.
  • To make it chocolate- add in 2 or 3 tablespoons of cocoa with the sugar and a little extra milk if required.
  • Coffee- add 3 teaspoons of instant coffee in 2 tablespoons of hot water(omit the milk).
  • Lemon- substitute lemon juice for the milk. You can also add in some lemon zest.
  • orange- use orange juice in place of the milk.
  • Different colours/flavours- add food colouring and flavours of your choice (in place of some liquid in the recipe).
  • For pink I add some rosewater and a few drops of cochineal.

Nutrition Facts : Calories 137.5, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.7, Sodium 55.9, Carbohydrate 17.6, Sugar 17.1, Protein 0.2

CAFE VIENNA COFFEE MIX



Cafe Vienna Coffee Mix image

Make and share this Cafe Vienna Coffee Mix recipe from Food.com.

Provided by Nicole Brummett

Categories     Beverages

Time 15m

Yield 3 cups

Number Of Ingredients 5

1/2 cup instant coffee
2/3 cup sugar
2/3 cup powdered milk
1/2 teaspoon ground cinnamon
1/8 teaspoon baking soda

Steps:

  • Mix all ingredients together until blended.
  • Store in an air tight container.

Nutrition Facts : Calories 350.3, Fat 7.7, SaturatedFat 4.8, Cholesterol 27.7, Sodium 163.9, Carbohydrate 61.9, Fiber 0.2, Sugar 55.6, Protein 9.3

VIENNESE ICE CREAM CAKE!!!



Viennese Ice Cream Cake!!! image

This is a recipe i found at food network on the show Semi-Homemade Cooking with Sandra Lee! Its soooo easy and perfect on a hot day!

Provided by leenielt3

Categories     Frozen Desserts

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 quart coffee ice cream, softened
3/4 cup butterscotch caramel sauce
3/4 cup chopped pecans, toasted
1 quart vanilla ice cream, softened
1 (8 ounce) container frozen whipped topping, thawed
2 (5 1/2 ounce) packages chocolate, caramel cookie bars (20 sticks total)
1 milk chocolate candy bar, shaved
pastry dough, bag and a # 6 star tip (or resealable plastic bag)

Steps:

  • Line a (9 1/4 by 5 by 2 3/4-inch) metal loaf pan with 2 layers of plastic wrap, allowing 3 inches of plastic to hang over pan sides.
  • Using a rubber spatula, press 1/4 of the coffee ice cream into pan. Drizzle 1 tablespoon of caramel topping over ice cream. Sprinkle 1 tablespoon of pecans over caramel. Spread 1/4 of the vanilla ice cream over nuts.
  • Drizzle 1 tablespoon of caramel topping over ice cream. Sprinkle 1 tablespoon of pecans over caramel. Freeze for 20 minutes or until firm. Repeat layering of coffee ice cream, caramel, pecans, and vanilla ice cream 3 more times, freezing for 20 minutes between each layering. Fold plastic overhang atop cake to cover. Freeze for 4 hours or until frozen solid.
  • To unmold, wrap hot damp towels around pan to loosen ice cream cake from pan. Fold back plastic from atop ice cream cake. Invert a large plate or serving platter atop the ice cream cake. Holding plate and pan together, invert cake onto plate. Remove pan from cake; peel off plastic wrap. Spoon whipped topping into pastry bag fitted with a star tip. Pipe stripes or fluted lines atop cake.
  • Freeze for 1 hour or until whipped topping is frozen solid. Let cake stand at room temperature for 10 minutes before serving. Meanwhile, slice caramel cookie bars in half and arrange, cut side down, around perimeter of cake. Sprinkle chocolate shavings over cake.
  • Cut cake crosswise into slices; transfer cake slices to serving plates.

Nutrition Facts : Calories 1001.3, Fat 69.1, SaturatedFat 39.5, Cholesterol 74.3, Sodium 314.6, Carbohydrate 105, Fiber 12.3, Sugar 56.3, Protein 16.3

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