Here we have a surprisingly simple to make but very addictive iced coffee like none other. Incorporating two types of full-cream ice cream certainly does conspire to produce an exceptionally refreshing and deliciously creamy comfort drink with that hard to define “I want more” factor.

Ingredients

• 2 Cups of Full-Cream Milk
• 2 Cups of Brewed Espresso Coffee
• ¼ Cup of Whipping Cream Whipping Cream
• 2 After Dinner Cream Mints (I like the Red Tulip variety)
• 4 Filtered Water Ice Cubes
• 1 Tablespoon of Raw Sugar
• 4 Large Scoops of Full-Cream Chocolate Ice Cream
• 5 Tablespoons of Full-Cream Coffee Ice Cream
• 4 Sprinklings of Nutmeg
• 1 Splash of Vanilla Essence

Method

1. Brewing – Brew up 2 cups of espresso coffee and put in a medium sized jug (preferably the stainless steel variety of jug)
2. Adding the Sugar – Now add in the sugar and stir to dissolve the sugar
3. Refrigerating – Once you are satisfied that the sugar has dissolved place in refrigerator to cool for 30 minutes
4. Whipping the Cream – In the meantime while the espresso coffee and sugar mix is cooling whip the cream
5. Blending – Once cooled transfer the espresso coffee and raw sugar mix to your food processor or blender’s mixing bowl. Then add in all of the full-cream milk, the chocolate ice cream, the ice cubes, the after dinner mints, 1 tablespoon of coffee ice cream and a splash of vanilla essence. Now using the blender’s pulse setting pulse-blend the mixture until it becomes velvety smooth.
6. Pouring Portions – If you intend to consume all of the iced coffee immediately pour even amounts of the blended iced coffee mix into 4 tall serving glasses
7. Storing – If not pour the blended iced coffee mixture into a sealable container and store in refrigerator until it is to be consumed
8. Topping – Spoon ¼ of the whipped cream into each serving glass and then add tablespoon sized dollops of the full-cream coffee ice cream to each glass
9. Sprinkle ¼ of the nutmeg over the top of the whipped cream in each glass. Do enjoy!