Iced Coffee New Orleans Stunning Easy Recipe

Glass of New Orleans iced coffee topped with vanilla ice cream and a striped straw on a sunlit wooden table.

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

Brew and chill the coffee. Prepare 4 cups of coffee somewhat stronger than you would normally drink it. Refrigerate until completely cold.
Prepare the glasses. Divide the vanilla ice cream among four large glasses, using about 3/4 cup (180 mL) per serving.
Add the crushed ice. Add about 1/4 cup (60 mL) crushed ice to each glass.
Pour in the coffee. Slowly add about 1 cup (240 mL) chilled coffee to each serving. Leave enough room to stir without spilling.
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.
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.