Cold-Brewed Ice Coffee
adapted from smittenkitchen.com (my favorite site)
makes 4 drinks
1/3 cup ground coffee
skim milk (optional)
To a jar, add the coffee and 2 cups of water. Top with the lid and shake to combine. Let rest at room temperature overnight or 12 hours.
Strain through a fine-mesh sieve lined with a coffee filter. Rinse the jar and lid and pour the filtered coffee back into the jar.
In a tall glass filled with ice, mix equal parts coffee concentrate and water, or to taste. If desired, add milk (I actually mix equal parts of coffee concentrate and milk, and leave out the water).
The concentrate will keep for at least a week without losing its flavor, so feel free to double or triple the recipe!
Other additions I like: a little sweetened condensed milk (60 cals per 1 tbsp), vanilla or almond extract, a spoon or two of half & half (40 cals per 2 tbsp)
Vietnamese Coffee Ice Cream
adapted from The Perfect Scoop
1 14 oz can sweetened condense milk (I used fat-free)
1 1/2 cups brewed espresso or very strongly brewed coffee*
1 cup half & half
Big pinch of finely ground dark roast coffee (optional)
Whisk together the condensed milk, coffee/espresso, half & half, and ground coffee (if using). Chill the mixture thoroughly, then freeze in an ice cream maker according to the manufacturer's instructions.
* To brew a very strong coffee use 2 cups of water and 3/4 cup of ground coffee...this should yield about 1 1/2 cups of very strongly brewed coffee.
Per serving (using fat-free condensed milk) - 144 calories, 3 g fat (2 g saturated), 26 g carbohydrates, 4 g protein (exchanges: 1/2 dairy, 1 starch, 1/2 fat)
Notes - I didn't care for the coffee grounds in the ice cream, so next time I will probably leave them out...or substitute chopped chocolate covered espresso beans!!!