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Iced coffee with ice cream and egg liqueur
Chilled instant coffee with egg liqueur and a scoop of vanilla ice cream. This summer drink serves two and is assembled just before serving.
Save on PinterestRecipe at a glance
- Prep time
- 5 min
- Servings
- 2 glasses
- Difficulty
- Easy
Iced coffee with ice cream and egg liqueur is a summer drink and dessert in one, assembled just before serving. Let the prepared instant coffee cool, then chill it further with ice if desired. Divide the egg liqueur (advocaat) and coffee between two glasses and top each with a scoop of vanilla ice cream. If you prefer slightly warm coffee, the ice cream will slowly melt into it.
Ingredients
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Instructions
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- Prepare the coffee and let it cool. Then refrigerate it or chill it further with ice, if desired.
- Tip: Use slightly warm coffee if you prefer, so the ice cream slowly melts into it.
- Divide the egg liqueur and cooled coffee between 2 glasses, then add a scoop of vanilla ice cream to each.
Tip: Pour the egg liqueur into the glass first, then slowly add the coffee a spoonful at a time so the thick liqueur stays at the bottom and creates distinct layers.
Nutrition facts
Approximate values per 100 g, calculated from the ingredients
- Energy
- 103 kcal
- Protein
- 1.5 g
- Carbohydrates
- 11 g
- of which sugars
- 9.8 g
- Fat
- 3.6 g
- of which saturates
- 1.9 g
- Fiber
- 0.2 g
- Salt
- 0.1 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Ľadová káva so zmrzlinou a vaječným likérom
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