# Iced Coffee New Orleans Stunning Easy Recipe

- Link: https://lifeandwork.blog/iced-coffee-new-orleans-recipe/
- Published: 2026-09-28T09:12:54-05:00
- Author: Bert Swope

## Old-Fashioned Iced Coffee Float with Vanilla Ice Cream and Nutmeg

Strong chilled coffee, vanilla ice cream, crushed ice, and a little nutmeg make 
an old-fashioned iced coffee float that falls somewhere between a cold coffee drink
and a simple dessert. The coffee stays pleasantly bitter while the melting ice cream
supplies sweetness and creaminess.

This page originally appeared under the name **Iced Coffee New Orleans**, but that
title needs some clarification. New Orleans coffee culture has a longstanding association
with roasted chicory, and coffee-and-chicory is still served both hot and iced in
the city. Modern drinks described as New Orleans-style iced coffee also commonly
use chicory. This particular recipe contains no chicory, so it is more accurately
described as an old-fashioned iced coffee float.

The recipe is simple, but temperature and proportion matter. Start with fully chilled
coffee that is stronger than the coffee you normally drink hot. Each serving gets
about 1 cup of coffee and 3/4 cup of vanilla ice cream, so the coffee needs enough
flavor to remain noticeable as the ice cream melts.

## Old-Fashioned Iced Coffee Float Recipe

**Yield:** 4 servings
**Preparation time:** 10 minutes**Cooking time:** None, excluding
brewing the coffee**Total time:** 10 minutes, plus time to brew and chill the coffee**
Course:** Beverage or dessert drink

### Equipment

 * Coffee brewer of your choice
 * Measuring cups
 * Four 16- to 20-ounce glasses
 * Long-handled spoons

### Ingredients

 * 3 cups (about 710 mL) vanilla ice cream
 * 4 cups (about 950 mL) strong brewed coffee, fully chilled
 * 1 cup (240 mL) loosely packed crushed ice
 * Ground or freshly grated nutmeg, for a light garnish

### Instructions

 1. **Brew and chill the coffee.** Prepare 4 cups of coffee somewhat stronger than 
    you would normally drink it. Refrigerate until completely cold.
 2. **Prepare the glasses.** Divide the vanilla ice cream among four large glasses,
    using about 3/4 cup (180 mL) per serving.
 3. **Add the crushed ice.** Add about 1/4 cup (60 mL) crushed ice to each glass.
 4. **Pour in the coffee.** Slowly add about 1 cup (240 mL) chilled coffee to each 
    serving. Leave enough room to stir without spilling.
 5. **Stir briefly.** Give each drink a few gentle stirs. The goal is to start combining
    the melting ice cream with the coffee while leaving some of the ice cream intact.
 6. **Finish with nutmeg.** Add a very light dusting of nutmeg and serve immediately.

## Use Coffee Strong Enough to Stand Up to the Ice Cream

Ordinary iced coffee is diluted primarily by melting ice. This recipe has another
source of dilution: a generous amount of vanilla ice cream.

Coffee that tastes mild before it goes into the glass can nearly disappear once 
the ice cream softens. Brew the coffee somewhat stronger than usual, but do not 
try to create strength by leaving coffee in contact with the grounds for an excessively
long time.

A medium, medium-dark, or dark roast can all work. Roast level is less important
than starting with coffee that has enough flavor to remain recognizable after it
is chilled and mixed with ice cream.

If you already have a brewing method that produces strong coffee you enjoy, use 
it. Drip coffee, French press coffee, or another full-flavored brewed coffee can
all work.

Cold brew is also suitable, with one qualification. If you are using a **cold brew
concentrate**, dilute it to a strong but drinkable strength before measuring the
4 cups called for in the recipe. Pouring four cups of undiluted concentrate into
the glasses could make the drink far stronger than intended.

## Chill the Coffee Before Assembling the Drink

Warm coffee changes the recipe almost immediately. It melts the vanilla ice cream
and crushed ice before the drink reaches the table, producing a thinner mixture 
with less contrast between coffee, ice cream, and ice.

Brew the coffee ahead and refrigerate it until cold. The glasses can also be chilled
if desired. Use the refrigerator, or place freezer-safe glasses briefly in the freezer
before serving.

There is no need to freeze the coffee itself. The crushed ice supplies the additional
cooling once the drink is assembled.

## Do Not Stir Until the Ice Cream Disappears

An iced coffee float should change as it is consumed.

At first, the coffee is darker and more pronounced, with cold vanilla ice cream 
floating through it. As the ice cream softens, the drink becomes paler, sweeter,
and creamier.

Stirring briefly helps combine the ingredients, but completely dissolving the ice
cream at the start removes much of that texture. A few turns with a long spoon are
enough.

This is also why the drink should be assembled immediately before serving. It does
not benefit from sitting in the refrigerator after the coffee, ice cream, and ice
have been combined.

## Nutmeg Is a Garnish, Not a Main Flavor

Nutmeg works best here in a small amount. Its aroma fits naturally with vanilla 
and coffee, but too much can dominate a relatively simple drink.

Freshly grated nutmeg gives the strongest aroma, although ordinary ground nutmeg
is perfectly usable. Add only a light dusting to each serving.

Cinnamon can replace the nutmeg if preferred, although the flavor will be different.
Another option is to leave the spice off entirely and let the coffee and vanilla
provide all the flavor.

## Adjusting the Recipe Without Losing Its Character

The original proportions make a fairly substantial coffee float. Each glass contains
about 3/4 cup of ice cream before the coffee and crushed ice are added.

For a lighter coffee drink, reduce the ice cream to about 1/2 cup (120 mL) per serving.
The result will taste more strongly of coffee and less like dessert.

French vanilla ice cream can be used in place of regular vanilla. Chocolate, caramel,
or other strongly flavored ice creams will also work mechanically, but they create
a different drink.

A dairy-free frozen vanilla dessert can be substituted for ice cream when necessary.
Texture varies among products, so some will melt more quickly or blend more completely
into the coffee.

Decaffeinated coffee works without any other changes to the recipe.

## Can the Coffee Float Be Made Ahead?

The coffee can be prepared well in advance and kept covered in the refrigerator 
until needed. The ice cream, crushed ice, and coffee should remain separate until
serving.

Once assembled, the drink begins changing immediately as the ice and ice cream melt.
Make only as many servings as you expect to use at once.

Because the finished drink contains dairy, it should not be left sitting at room
temperature for an extended period. Leftover assembled coffee float is better discarded
than refrozen. The texture of melted and refrozen ice cream will not return to its
original condition.

## Frequently Asked Questions

### Is this the same as New Orleans-style iced coffee?

No. The recipe formerly published here as Iced Coffee New Orleans contains strong
coffee, vanilla ice cream, crushed ice, and nutmeg.

Coffee associated with New Orleans is strongly linked with roasted chicory, and 
contemporary New Orleans-style iced coffee generally refers to a chicory-and-coffee
drink, often served with milk and sweetness. This ice cream version is better understood
as an old-fashioned iced coffee float.

### Can I use cold brew?

Yes. Ready-to-drink cold brew can replace chilled brewed coffee if it has enough
flavor to remain noticeable with the ice cream.

If using cold brew concentrate, dilute it first. Measure the required 4 cups after
dilution.

### Can I use instant coffee?

Instant coffee can work if it is prepared strongly and chilled completely before
assembly. The finished flavor will depend heavily on the instant coffee used, so
adjust its strength before adding the ice cream.

### How do I make one serving?

For one glass, use:

 * 3/4 cup (180 mL) vanilla ice cream
 * 1 cup (240 mL) strong chilled coffee
 * 1/4 cup (60 mL) crushed ice
 * A small pinch of nutmeg

Use a glass that holds at least 16 ounces, preferably slightly larger so there is
room to stir.

### Why does my iced coffee float taste watery?

The most likely causes are weak coffee, coffee that was still warm when assembled,
or too much ice.

Start with fully chilled, stronger coffee and measure the crushed ice rather than
filling the glass with it. The vanilla ice cream already softens and dilutes the
coffee considerably as it melts.

### Can I blend the ingredients?

You can, but blending changes the drink into something closer to a frozen coffee
shake. For an old-fashioned coffee float texture, pour the coffee over the ice cream
and crushed ice and stir only briefly.

## Related Reading

For other homemade cold coffee drinks on Lifeandwork.blog, see:

 * **[Easy Brown Sugar Cinnamon Iced Coffee at Home](https://lifeandwork.blog/brown-sugar-cinnamon-iced-coffee-at-home/)**
 * **[Easy Sweetened Condensed Milk Iced Coffee for Summer](https://lifeandwork.blog/sweetened-condensed-milk-iced-coffee-summer/)**
 * **[How to Make Iced Mocha at Home](https://lifeandwork.blog/how-to-make-iced-mocha-at-home/)**

These recipes use different sweeteners and textures but share the same practical
need for coffee strong enough to remain flavorful after chilling and dilution.

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