Some days you want caffeine, some days you want ice cream — this recipe gives you both. Cold brew and a scoop of your favorite ice cream create a drink that’s indulgent yet surprisingly easy. Click through to get the simple steps and ingredient tips.
How to Make a Cold Brew Float
At the heart of this float is cold brew coffee. Getting it right comes down to using decent gear, good beans, and a bit of patience.
Equipment
Honestly, you don’t need much. A big glass jar or pitcher works for brewing; just make sure it’s clean. You’ll want a fine-mesh sieve or coffee filter for straining out the grounds later.
If you’re the precise type, a kitchen scale is handy for measuring coffee. A long spoon or stirrer helps mix things up. Some folks use a French press or a dedicated cold brew maker, but that’s optional. Oh, and grab a scoop for the ice cream part.
Ingredients
Freshly ground coffee really does make a difference. Go for a medium or coarse grind—it helps keep things smooth. Filtered cold water is best for a clean taste.
One batch (enough for about 4 floats):
- 1 cup (85 g) coarsely ground coffee
- 4 cups (950 ml) filtered cold water
- Vanilla ice cream, or whatever flavor you’re craving (1-2 scoops per glass)
- Optional: Sweetener, syrups, a splash of cream or non-dairy milk
Start with a light or medium roast if you want a gentler coffee flavor. Adjust the coffee-to-water ratio if you like it stronger or milder.
Instructions
Here’s the basic flow:
- Dump the coffee grounds into your jar or French press.
- Add the water and give it a good stir.
- Cover and let it chill in the fridge for 12 to 18 hours.
- Strain it through your filter or sieve into a clean pitcher.
- Drop 1 or 2 scoops of ice cream into each glass.
- Pour about 1/2 cup of cold brew over the ice cream.
- Add whatever extras you like—syrup, cream, you name it.
It’s best to use the cold brew soon after straining so it stays fresh and bright.
Tasting Notes
The first thing you’ll notice is the mellow, chocolatey coffee flavor, quickly followed by the creamy sweetness as the ice cream melts in. Cold brew tends to be smoother and less acidic than hot coffee, which makes it perfect for this kind of treat. As the ice cream softens, the whole thing gets richer and more dessert-like. Any syrups or cream just take it to another level.
Feel free to play around with the coffee strength or ice cream flavors—there’s no wrong way to make it your own.
Quick Pro Tips
If you’re after a dessert-like float, go for coffee with chocolate or caramel notes—it just works. Filtered water’s a must; nobody wants weird flavors sneaking in.
Let the grounds steep in the fridge, not on the counter, so you don’t end up with bitter coffee. Give it a good strain—gritty cold brew is a bummer. Want to get fancy? Chill your glasses before pouring; it really does make a difference.
Floats are best right after you make them, while everything’s cold and creamy. Toss on some whipped cream, a sprinkle of chocolate, or maybe a pinch of cinnamon if you’re feeling bold. Keep any leftover cold brew tightly covered in the fridge, and you’ll have a treat ready for the next few days.
