Summer Coffee Recipes

The sun is shining and our thoughts turn to iced coffee treats...well mine do. Quick search on Pinterest brought up so many it's hard to choose but these three looked good for starters!

I'll be trying them soon. Let us know if you tried them and what you thought.

Coffee Ice Cream

7 ingredients

Vegetarian, Gluten free • Makes 5 cups

Refrigerated

6 Egg yolks

Baking & spices 1 1/2 cups Granulated sugar

1/8 tsp Salt

1 1/2 tsp Vanilla extract

Drinks 2 tbsp [Espresso coffee e.g. Two Dogs Uganda Cherry]

Dairy 2 1/4 cups Double cream

2 1/2 cups Whole milk

This Homemade Coffee Ice Cream is made like an old-fashioned ice cream. It starts with a custard that is blended with heavy cream and churned in an ice cream maker for a sensationally smooth and creamy dessert.

Recipe from Baked by an Introvert on Pinterest

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Vietnamese Iced Coffee Cake

Ingredients

Special Equipment:

· a rotating cake stand (see baker's notes)

· an offset spatula

For the Coffee Fudge: (makes 2/3 cup)

· 3 tablespoons strong [cold espresso] coffee

· 2 tablespoons unsweetened cocoa powder

· 1 ounce dark (at least 70% cacao) chocolate, roughly chopped

· a pinch of kosher salt

· 1/4 cup (2 fluid ounces) heavy cream

· 2 tablespoons granulated sugar

· 2 tablespoons light corn syrup

For the Coffee Cake:

(makes an 8-inch, two layer cake)

· 2 1/2 cups (11.25 ounces) all-purpose flour

· 1 tablespoon instant coffee powder

· 1 1/2 teaspoons baking powder

· 1 teaspoon baking soda

· 1 teaspoon kosher salt

· 1 3/4 cup (12.25 ounces) granulated sugar

· 2 large eggs

· 1 tablespoon pure vanilla extract

· 1 cup (8 ounces) sour cream

· 1/2 cup (4 fluid ounces) canola oil

· 3/4 cup (6 fluid ounces) strong [cold espresso] coffee, at room temperature

For the Sweetened Condensed Milk Frosting:

(makes enough for an 8-inch, two layer cake)

· 1 1/2 cups (3 sticks // 12 ounces) unsalted butter, at room temperature

· 1 teaspoon pure vanilla extract

· a pinch of kosher salt

· 4 1/2 cups (18 ounces) confectioner's sugar

· 6 tablespoons sweetened condensed milk

Recipes

For the Coffee Fudge:

1. In a medium bowl, combine 3 tablespoons coffee, 2 tablespoons unsweetened cocoa powder, 1 ounce roughly chopped dark (at least 70% cacao) chocolate, and a pinch of kosher salt. Whisk to combine and set aside.

2. In a heavy-bottomed saucepan over medium-high heat, combine 1/4 cup heavy cream, 2 tablespoons granulated sugar, and 2 tablespoons light corn syrup. Stir intermittently while bringing to a boil; the moment it boils, immediately pour it into the bowl containing the chocolate and coffee (from the 1st step). Let sit for 1 full minute undisturbed.

3. After a minute, slowly begin to whisk the mixture. Continue whisking until the mixture is glossy and silky smooth, speeding up your whisking. This will take around 2 to 4 minutes depending on your speed and strength. Transfer to a small glass jar with a lid to cool to room temperature. Store in the refrigerator for up to 2 weeks; do not freeze.

For the Coffee Cake:

1. Center a rack in the oven and preheat to 350 (F). Prepare two 8-inch round cake pans by spraying generously with cooking spray and lining the bottoms of each with a parchment paper circle; spray the paper as well.

2. In a medium bowl, combine 2 1/2 cups all-purpose flour, 1 tablespoon instant coffee powder, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon kosher salt. Whisk to combine and set aside.

3. In the bowl of a freestanding electric mixer fitted with a paddle attachment, combine 1 3/4 cup granulated sugar, 2 large eggs, and 1 tablespoon pure vanilla extract. Beat on medium speed for 3 minutes, or until light and fluffy. Reduce the speed to its slowest setting and add 1 cup sour cream, beating until incorporated. With the mixer still on its slowest setting, slowly pour in 1/2 cup canola oil and continue beating until incorporated. Once the oil is incorporated, slowly pour in 3/4 cup coffee and continue beating until combined.

4. Stop the mixer and scrape down the bottom and sides of the bowl. Turn on the mixer back to its slowest setting and add the dry ingredients (from the 2nd step) a few big spoonfuls at a time, beating on low speed until the dry ingredients have just disappeared into the batter.

5. Divide the cake batter between the two prepped pans and transfer to the preheated oven. Bake for 30 to 35 minutes, or until the top of the cakes are golden and bounce back when gently poked. Transfer to a wire rack to cool for 20 minutes, before turning out onto the rack to cool completely to room temperature.

For the Sweetened Condensed Milk Frosting:

1. In the bowl of a freestanding electric mixer fitted with a paddle attachment, beat 1 1/2 cups unsalted butter, 1 teaspoon pure vanilla extract, and a pinch of kosher salt at medium speed until soft and fluffy. Lower the mixer speed to its slowest setting and add 4 1/2 cups confectioner's sugar, turning the mixer speed back up to medium once the s