Italian Creamy Iced Coffee: the best creamy coffee you’ve ever had!

the best creamy coffee you've ever had

Creamy iced coffee, one of the summer pleasures that make a better day. Soft, velvety, creamy indeed, this creamy iced coffee is certainly not light but it certainly makes you happy. The recipe for preparing this Italian creamy iced coffee is not very quick but once prepared you can keep it in the refrigerator and it will last for a few weeks, making the effort definitely not vague. This creamy iced coffee can be made also in a bottle for a fastest so I’ve added the classic recipe and also the recipe for making the bottled coffee cream.

The main element is clearly coffee: you need to use a strong espresso (learn how to make espresso like an Italian by clicking here. Or, if you wanna switch to an automatic system, click here) otherwise your creamy iced coffee won’t be nice at all.

In many recipes that are found online, hazelnut spread cream is added but it is not an essential ingredient as it is used only to give an even softer taste to the cream.

Once ready, the coffee cream can be stored in the freezer but must be taken and processed occasionally to prevent it from freezing.

With this recipe, you won’t get a coffee slush (or a gelato or an ice cream) but a real cold cream of coffee which it is not suitable for children because of the high amount of coffee. To prepare a version that is suitable for children, you can use barley coffee as long as it is not too diluted.

Ingredients for 6 espresso cups

  • 70 ml (0.30 cup) espresso
  • 4 teaspoons of sugar
  • 300 ml (1.30 cup) fresh cream

Method for the classical creamy iced coffee

  1. Prepare the espresso, pour it into a glass, add the sugar, mix it to make the sugar melt and put it in the refrigerator to cool it;
  2. When it is cold, whip the cream and as soon as it begins to grow in volume, pour the coffee in a row without ever stopping the whips;
  3. The cream obtained will already be thick enough but to make it thicken, place it in the freezer for 1 hour;
  4. Before serving the coffee cream, take it out of the freezer, quickly mount it with an electric mixer and pour it into small bowls or coffee cups together with some whipping cream or even alone.

Preparation time: 15 minutes + resting time

Method for the bottled creamy iced coffee

  1. Prepare the espresso, pour it into a glass, add the sugar, mix it to make the sugar melt and put it in the refrigerator to cool it;
  2. When it is cold, pour it into a plastic bottle, add the cream and close.
  3. Shake the bottle vigorously for about 3 minutes and place it in the fridge for at least an hour.
  4. Before serving the coffee cream, vigorously shake the bottle again nd pour it into small bowls or coffee cups together with some whipping cream or even alone.

Preparation time: 10 minutes + resting time

crema di caffè ricetta

More advice for a perfect creamy iced coffee

  • You can store your creamy iced coffee inside a bottle in the refrigerator but you have to remember that the cream won’t be always fluffy and your creamy coffee would be not so creamy anymore after a while. I advise you to keep it in a bowl in the freezer, occasionally mix it and assemble it but mostly use it as soon as you can;
  • If you follow the method to prepare the coffee cream directly in the bottle, you can also put the bottle in the refrigerator for about 10 minutes for a colder cream but remember that you will have to shake it to make it frothy before serving it. The coffee cream made in this way is more liquid than the classic but can be a great gift;
  • If you have an ice cream maker available, pour the mixture into it and start to whisk for about 15 minutes, making sure that the mixture does not freeze but becomes frothy.