This Iced Coffee Recipe with Ice Cream is the perfect drink for any coffee lover on a hot summer day! This delicious cold coffee recipe is made with a scoop of vanilla ice cream instead of using ice cubes!
- Why you will love this recipe
- Ingredients
- Variations
- Vegan Iced Coffee Recipe
- How to make Cold Coffee with Ice Cream
- Serving
- FAQs
- Other Summer Drinks Recipes
The perfect drink for hot summer afternoons is so easy to prepare. Simply blend together all the ingredients and you will have a delicious iced coffee that can rival the best coffee houses.
Adding ice cream makes this coffee thicker and sweeter than standard iced coffee drinks or cold brew coffee. It is more like a coffee milkshake or coffee shake.
A good cold coffee always feels like a perfect treat compared with a hot coffee! There is something about a cold drink like sweet lassi or horchata that is so satisfying!
You can prepare this Starbucks Copycat Pistachio Latte , Starbucks Eggnog Latte or Coconut Latte hot or iced.
Why you will love this recipe
Suitable for vegetarians and can easily be made vegan
Perfect for hot days
Only needed 3 main ingredients
Tastes even better than coffee shops
Replaces your normal cup of coffee
Tastes just like french vanilla coffee drinks without needing extra flavourings!
Ingredients
Full measurements can be found in the recipe card where you can also leave a star rating
Coffee – you can use instant coffee powder or use your coffee maker to prepare a shot of espresso or even cold brew coffee. Aim for a strong coffee as the ice cream will dilute the flavour.
Whole milk – use full-fat milk for creamier coffee or skimmed milk for a lighter coffee.
Ice cream – you need vanilla ice cream but you can also use chocolate ice cream to turn this into a iced mocha. Optionally, try coffee ice cream for an extra coffee hit!
Variations
There are different ways that you can enjoy this ice cream iced coffee
Add extra sugar – you can adjust the amount of sugar to your liking
Syrups – chocolate syrup, caramel syrup, butterscotch syrup are examples.
Whipped cream – use squirty cream or whip up your own using double cream / heavy cream or whipping cream
Add a sprinkle of chocolate shavings – use dark, milk or white chocolate
Chopped nuts – finely chopped pistachios or roasted hazelnuts would taste amazing!
Add a dusting of cocoa powder or cinnamon powder
Vegan Iced Coffee Recipe
Substitute the dairy products for non dairy alternatives.
You can use a good quality vegan ice cream
Use oat milk or almond milk instead of regular milk
How to make Cold Coffee with Ice Cream
Preparing the brewed coffee.
Using instant coffee:
In a mug, add hot water to your favorite coffee granules. Allow this hot espresso to cool slightly before adding into the recipe
Using coffee beans:
Follow machine instructions and allow to cool
To the blender jug, add cold milk and cold ice cream. Add the coffee and optionally more sugar.
Blend on low for around 10 seconds.
Choose your serving glass such as a mason jar or tall glasses.
Add an extra scoop of ice cream to the glass then pour over the cold coffee.
Optionally, finish with a chocolate sauce or caramel sauce and whipped cream.
Serving
Iced Coffee is a great way to cool down and can be enjoyed for brunch, lunch, afternoon tea or anytime really!
And if you want to replace your morning coffee next time, I won’t judge!!
Iced coffee is best enjoyed straight away.
Yes, you can. Simply add more ice and sugar instead of an ice cream.
Other Summer Drinks Recipes
Hibiscus Rose and Basil Cooler
Rose Lassi
Lavender Frappuccino
Cardamom Mojito
Mango Lassi
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Iced Coffee with Ice Cream
Equipment
- 1 Blender
- 1 ice cream scoop
Ingredients
- 1 tablespoon instant coffee
- 200 ml water boiling
- 150 ml whole milk
- 3 scoop ice cream vanilla
- 1 scoop ice cream vanilla – to add in the glass
Instructions
- In boiling water add instant coffee, mix and leave it to cool aside. 200 ml water, 1 tablespoon instant coffee
- Pour cooled coffee or espresso, milk and ice cream in to the blender and blend until smooth 3 scoop ice cream, 150 ml whole milk
- Add vanilla ice cream in the glass, then pour iced coffee into it. Serve immediately. 1 scoop ice cream
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Iced Coffee with Ice Cream
Equipment
- 1 Blender
- 1 ice cream scoop
Ingredients
- 1 tablespoon instant coffee
- 200 ml water boiling
- 150 ml whole milk
- 3 scoop ice cream vanilla
- 1 scoop ice cream vanilla - to add in the glass
Instructions
- In boiling water add instant coffee, mix and leave it to cool aside. 200 ml water, 1 tablespoon instant coffee
- Pour cooled coffee or espresso, milk and ice cream in to the blender and blend until smooth 3 scoop ice cream, 150 ml whole milk
- Add vanilla ice cream in the glass, then pour iced coffee into it. Serve immediately. 1 scoop ice cream
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Brinjal Bhaji is a vegetarian side dish served in Indian restaurants and takeaways. Aubergines are sauteed in an onion tomato gravy with Indian spices. This Indian Aubergine Curry can be ready in 20 minutes. It is vegan and gluten-free.
- What is Brinjal Bhaji
- Ingredients
- How to make Brinjal Bhaji takeaway style
- Serving Suggestion
- Storage
- Note
- Other Indian Mains
What is Brinjal Bhaji
Brinjal means aubergine and Bhaji means dry curry. It is also known as Indian Aubergine Curry, Eggplant Bhaji or Aubergine Bhaji.
The dish originates in India but is most commonly found on Indian restaurant menus and takeaways in the UK curry houses, America and Europe.
Pan fried aubergines are stir-fried in a onion, garlic and tomato masala and basic Indian spices. The finished curry is garnished with plenty of fresh coriander.
It is served Indian restaurant style with Indian bread like naan or chapatis, Tarka dal , and rice.
It is a rich curry full of robust flavour but is fairly simple to make, similar to this Bhindi Bhaji .
Ingredients
Brinjal Bhaji recipe ingredients are easily available in most local grocery stores.
Aubergines – Authentic Brinjal Bhaji is made using Indian aubergines called baingan. Depending where you live, feel free to any type of eggplant except white, green or pea aubergines. I have used the large aubergines sold in British supermarkets.
Slice the aubergines into cubes or batons. Do this just before cooking as aubergines oxidise and discolour fast.
The aubergines are pan-fried first as they have a spongy flesh that contains moisture.
Buy eggplants that have glossy smooth skin, are firm and have a bright green stalk.
Onions – I have used a large white onion. You can also use red. Finely chop or slice your onions
Garlic – Use fresh garlic where possible and mince but you can also use garlic paste
Ginger and green chillies – I have used fresh ginger and green chillies that are crushed. Alternatively use red chillies.
Tomatoes – I have used tinned chopped tomatoes. You can also use crushed tomatoes or tomato paste with one freshly chopped tomato.
Spice powders – you will need red chilli powder, turmeric powder, ground cumin and coriander powder and garam masala. Alternatively, use curry powder or this Madras Curry Powder
Cumin seeds – cumin seeds are added to hot oil to release flavour. You can use mustard seeds as an alternative.
Kasoori methi – these dried fenugreek leaves or kasuri methi are used in Indian cooking to taste restaurant style. I highly recommend adding if you have it but omit if you don’t.
Oil – I have used olive oil but you can use vegetable, sunflower oil as well. Do not use a strong flavoured oil like coconut as it will change the flavour. You need to use oil generously for this recipe.
Coriander/cilantro – freshly chopped coriander leaves for garnish.
Optional
Nigella seeds (Black Onion Seeds) also known as Kalonji- most of the curry house and takeaways use it.
Sugar (brown or white) – to reduce any bitterness in the curry.
How to make Brinjal Bhaji takeaway style
Keep all the ingredients ready as this Indian aubergine Curry cooks quite fast.
Wash the aubergine and pat dry using a clean kitchen towel. Cut the aubergine into medium size dice just before you start cooking.
Add oil in the frying pan, and saute aubergine pieces on medium heat for few minutes or until lightly brown. Remove from the pan, keep it aside.
In the same pan, add more oil. Once oil is hot add cumin seeds and black onion seeds (if using). When they sizzled add chopped onion.
Once the onions are translucent and soft or light pink, add minced garlic, ginger and green chillies. Stir for few seconds. Then add red chili powder, turmeric powder, cumin-coriander powder and garam masala, mix well and add tomatoes.
Let the tomatoes and onion mixture cook until you see oil leaving the masala.
Pour a dash of water and season with salt. Mix well. Add sauteed aubergine into the masala, cook aubergine until it becomes soft, keep stirring occasionally.
Sprinkle kasoori methi and mix well. The curry should be thick. Remove from the heat, add sugar (if using) and stir once more. Sprinkle freshly chopped coriander and serve
Roast Aubergine in Air Fryer
You can also air fry the aubergine or roast in the oven instead of pan-frying.
To air fry, preheat the air fryer to 200C or 400F.
Cut the aubergine in chunks as above. Spray over cooking oil or toss the aubergines in oil.
Air Fry the aubergine for 10-15 minutes or until the aubergine shrinks a little. The eggplant will become tender and the outside becomes golden brown.
Temperatures and timings may vary depending on your air fryer, water content of your vegetables and size you have cut.
Serving Suggestion
Brinjal Bhaji can be served as a main or as a side dish.
Serve alongside takeaway style pilau rice , Gujarati chapati or garlic and coriander naan .
As it is a dry curry, I like it with a dal such as Dal Fry – similar to Tadka dal in British Indian Restaurants.
Easy Mango Mousse without egg would make a great dessert.
Storage
Store leftovers in an airtight container. The curry will keep well in the fridge for 3-4 days. Reheat in a pan or in the microwave.
You can freeze brinjal bhaji but the aubergines may loose their texture upon defrosting.
Note
Baingan bharta and brinjal bhaji are both Indian dishes made with eggplant or aubergine. However, they are prepared differently and so have unique flavours.
Onion bhaji and brinjal bhaji may have similar names but are very different recipes.
Onion bhaji is a fritter or pakora. It is served as an appetizer alongside poppadoms and Indian Mint Sauce .
In this case, “bhaji” in Onion Bhaji refers to bhajiya or fritters, but “bhaji” in Brinjal Bhaji means dry curry or sabji.
You can also make Onion Bhaji in Air Fryer .
Other Indian Mains
Aloo Butter Masala
Authentic Chana Masala
Bombay Potatoes
Shahi Paneer
Chana Saag
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Brinjal Bhaji (Indian Aubergine Curry)
Equipment
- 1 pan
Ingredients
- 1 large aubergine approx 400g
- ¼ cup oil
- 1 teaspoon cumin seeds
- ½ teaspoon nigella seeds black onion seeds (optional)
- 1 large onion chopped
- 1 teaspoon garlic puree or minced
- 1 green chili minced
- 1 teaspoon root ginger minced
- ¼ cup chopped tomatoes
- 1 teaspoon chili powder red
- ½ teaspoon turmeric powder
- 2 teaspoon ground cumin and coriander
- ½ teaspoon garam masala
- 1 teaspoon kasoori methi dried fenugreek leaves
- 1 teaspoon sugar optional
- 1 ½ teaspoon salt
- 2 tablsespoon coriander freshly chopped
Instructions
- Cut aubergine into medium size dice. 1 large aubergine
- Add half of the oil and aubergine pieces in a pan and sauté on medium heat until light brown. 1/4 cup oil
- Remove them, then add remaining oil in the same pan.
- Add cumin and nigella seeds, once they sizzle add chopped onion. 1 teaspoon cumin seeds, 1 large onion, 1/2 teaspoon nigella seeds
- Once onion is light pink and soft, add ginger, garlic and green chillies. 1 teaspoon garlic, 1 green chili, 1 teaspoon root ginger
- Cook the mixture for a few seconds, turn the heat on low, then add spices powders. 1 teaspoon chili powder, 1/2 teaspoon turmeric powder, 2 teaspoon ground cumin, 1/2 teaspoon garam masala
- Now add tomatoes and mix well. Cook 2-3 minutes. 1/4 cup chopped tomatoes
- Pour 1/4 cup water and mix everything well.
- Once the mixture starts cooking, add sauteed eggplant and season with the salt. 1 1/2 teaspoon salt
- Mix and allow the aubergine to go soft. (If needed add 2-3 tablespoon water)
- Once done, add kasoori methi and sugar. 1 teaspoon kasoori methi, 1 teaspoon sugar
- Sprinkle freshly chopped coriander and serve hot. 2 tablsespoon coriander
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe was posted on our blog on the 11th of December 2015 since I have updated the post with new content and pictures.
