It’s a revelation: ice cream creamer.
Can we make this a thing?
I used to dislike coffee, but over time I forced myself to try it and now I actually enjoy it—coffee shops, iced drinks, and all the ritual. Lately I’ve been obsessed with combining cold brew, espresso, soda and a scoop of ice cream. The result: a cold, fizzy, creamy treat that’s both refreshing and indulgent.
I first saw a Kahlúa coffee soda and knew I wanted to make a non-alcoholic version at home. I brewed cold brew and let it steep about 24 hours. Right before serving over crushed ice, I added two shots of espresso so the drink stayed bold even once the club soda went in. The extra espresso keeps the flavor strong and satisfying.
Once your glass is filled with cold brew, espresso and a splash of club soda, top it all with a generous scoop of vanilla ice cream. The ice cream slowly melts into the coffee, creating a creamy swirl and a float-like experience. It’s spectacular.
I could happily have this every morning—strong coffee brightened with soda and made indulgent with ice cream. It feels decadent without being complicated, and the combination of textures is addictively good.
For extra flair: drizzle a little melted chocolate mixed with coconut oil on top, and sprinkle toasted coconut shreds over the ice cream. Because the coffee is so cold, the ice cream holds its shape long enough to scoop the coconut-crusted bites before stirring everything together. It’s ideal for sharing—or for finishing four glasses yourself if you’re feeling irresponsible.
Cold Brew Coffee Soda Float
10 mins
Ingredients
- 1 cup coarsely ground coffee beans
- 5 cups filtered water
- Crushed ice or coffee ice cubes
- 2 shots espresso (for one drink)
- 1/4 cup club soda (per drink, adjust to taste)
- 1/4 cup vanilla ice cream (per drink)
- Melted chocolate for drizzling (optional)
- Toasted coconut for topping (optional)
Instructions
- Make the cold brew: combine the coffee grounds and water in a large bowl, jar or pitcher. Stir, cover and refrigerate overnight (about 24 hours) for best flavor.
- The next morning, strain the coffee through cheesecloth or a coffee filter to remove grounds and produce a smooth cold brew.
- Fill a glass with crushed ice or coffee ice cubes. Pour cold brew until the glass is a little more than halfway full. Add two shots of espresso.
- Add club soda and gently stir. Taste and add a touch more soda if you prefer more fizz.
- Scoop vanilla ice cream on top and gently push it down into the drink. Drizzle melted chocolate and sprinkle toasted coconut if desired. Swirl or let it melt as you like, then enjoy.
Notes
Inspired by a Kahlúa coffee soda, this is an easy way to make a creamy, fizzy coffee dessert at home.
Ooooh I love you.