Ice Cream Latte Recipes

MELTED COFFEE ICE CREAM LATTE

Steps:

• In a small saucepan heat the milk with the ice cream over medium heat whisking as it heats, until the mixture simmers and becomes foamy. (Alternatively, microwave the milk mixture until it is hot and then whisk until it is foamy; or if you have an espresso maker that froths milk, you can use it to simultaneously froth the milk and melt the ice cream in a medium pitcher.)
• Divide the hot espresso among four cups and pour some of the frothed milk mixture over each one. Serve immediately.

ICED CARAMEL LATTE WITH VANILLA CREAM

Steps:

• Add heavy whipping cream, vanilla and granulated sugar to a medium-sized bowl.
• Using a hand mixer or whisk, beat until it achieves a thick and creamy consistency. Be careful not to overmix, or you'll end up with whipped cream.
• Add caramel sauce, brown sugar and brewed espresso to a large glass.
• Mix together until combined, then add ice.
• Slowly top off with the vanilla cream.

VANILLA ICE-CREAM LATTE

Steps:

• Add the coffee to the ice cream in the carton (or combine them in a mug). Stir to combine. Add ice, stir and enjoy.

LATTE ICE CREAM CAKE

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-13-inch pan with foil and coat with cooking spray. Prepare the brownie mix; pour into the pan and bake as directed. Let cool, then remove from the pan.
• Cut out three brownie circles: one the size of the bottom of the ice cream carton (3 inches), one the size of the middle of the carton (3 3/4 inches) and one for the top (4 1/2 inches).
• Carefully peel off the ice cream carton and remove the ice cream in one piece. Cut the ice cream in half crosswise.
• Assemble the cake upside down on a baking sheet as shown: Put the largest brownie on the bottom, then the wider half of the ice cream, then the medium brownie, then the remaining ice cream, then the smallest brownie. Freeze 1 hour.
• Roll out the fondant into an 8-by-15-inch rectangle on a surface dusted with confectioners' sugar. Trim one long side to make it straight, then roll down the edge by about 1/8 inch to create a lip.
• Whisk 1 cup heavy cream in a bowl until medium peaks form; spread on the top and sides of the cake. Wrap with the fondant, positioning the lip against the bottom edge of the cake. Trim the excess; set aside. Return to the freezer.
• Knead the cocoa powder into the reserved fondant until evenly brown. Roll out into a 2 1/2-by-13-inch strip. Trim the long sides to make them straight, then use a chopstick to make indentations in the fondant, 1/4 to 1/2 inch apart.
• Whisk the remaining 1/2 cup heavy cream until very soft peaks form. Remove a few tablespoons to a zip-top bag and snip a small corner. Dissolve the instant espresso powder in 2 teaspoons hot water, then stir into the remaining whipped cream.
• Turn the cake right-side up. Use some water to attach the brown strip to the middle. Spoon the coffee whipped cream on top of the cake, then pipe zigzags of the plain whipped cream on top and drag the chopstick through it. Freeze until ready to serve.

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.

ICED LATTE

Steps:

• Make ice cubes from one part cold-brew coffee concentrate and two parts water (to keep your drink from getting diluted). Fill a cocktail shaker with plain ice; add skim milk and sugar. Vigorously shake until foamy. (The sugar makes the milk thick and frothy -- you'll be amazed at how well this works.) Put the coffee ice cubes in a glass; add 1/4 cup cold-brew coffee concentrate. Strain foamed milk on top, and relish every sip.

MOCHA LATTE ICE CREAM

Steps:

• Whisk together the first 4 ingredients in a large heavy saucepan.
• Gradually whisk in milk and whipping cream.
• Cook over medium heat, stirring constantly, 10-12 minutes or until mixture thickens slightly; remove from heat.
• Whisk egg yolk until slightly thickened.
• Gradually whisk about 1 cup hot cream mixture into yolk.
• Add yolk mixture to remaining cream mixture, whisking constantly.
• Whisk in vanilla bean paste.
• Cool 1 hour, stirring occasionally.
• Place plastic wrap directly on cream mixture, and chill 8-24 hours.
• Meanwhile, preheat oven to 350°.
• Bake pecans in a single layer in a shallow pan 8 minutes or until toasted and fragrant, stirring once halfway through.
• Cool completely (about 30 minutes).
• Pour chilled cream mixture into freezer container of a 1 1/2 quart electric ice cream maker, and freeze according to manufacturer's instructions.
• Before transferring ice cream to an airtight container for further freezing, stir in pecans and chocolate.