New England–Style Coffee Frappe

By Sprig Originals ✓ · cooked up in Sprig

A thick, spoon-standing coffee frappe built the old diner way: real coffee ice cream, a splash of cold whole milk, and a concentrated shot of chilled espresso or cold brew so the coffee flavor reads bitter-sweet instead of milky. Frozen coffee cubes replace ice so nothing gets watered down, a spoon of malted milk powder adds that soda-fountain depth, and an espresso whipped cream cap makes it feel like a $9 drink from a very good counter. Blend it short — 20 seconds is plenty — and pour it into a glass you've had in the freezer.

Ingredients

• 1/2 cup strong brewed espresso or cold brew concentrate
• 1 tbsp dark brown sugar

• 1 pint good-quality coffee ice cream (about 2 packed cups)
• 1/3 cup cold whole milk
• 2 tsp malted milk powder (optional)
• 1/2 tsp vanilla extract
• 1 pinch fine sea salt

• 1/2 cup cold heavy cream
• 1 tbsp powdered sugar
• 1/4 tsp instant espresso powder
• shaved dark chocolate or chocolate-covered espresso beans, for topping

Instructions

1. At least 2 hours ahead (or the night before), stir the brown sugar into the hot espresso or cold brew concentrate until dissolved, then pour it into an ice cube tray — you want about 6 to 8 small cubes. Freeze until solid, at least 2 hours. These are your ice: they chill and thicken the frappe without diluting the coffee.
2. Put two 12- to 16-ounce glasses in the freezer for at least 15 minutes so they frost over. Pull the pint of coffee ice cream out of the freezer and let it sit on the counter for 5 minutes — it should give slightly when pressed but still hold its shape.
3. Whip the topping first so the frappe never sits: combine the cold heavy cream, powdered sugar, and instant espresso powder in a chilled bowl and beat with a whisk or hand mixer on medium for 60 to 90 seconds, just to soft peaks that slump when the whisk is lifted. Refrigerate.
4. Add the cold milk, malted milk powder, vanilla, and salt to the blender first, then drop in the frozen coffee cubes and finally scoop in the softened ice cream in 4 or 5 large spoonfuls. Loading liquid on the bottom keeps the blades moving without you having to add extra milk.
5. Blend on low, or pulse 6 to 8 times, then run on medium for 15 to 20 seconds total — stop as soon as the coffee cubes disappear and the mixture pulls away from the sides in one thick ribbon. Over-blending melts it into coffee milk; if the blender stalls, scrape down and pulse rather than adding liquid.
6. Check the texture: it should mound on a spoon and barely move when the blender jar is tilted. Too thick to pour, add milk 1 tablespoon at a time; too loose, add 2 more tablespoons of ice cream and pulse twice.
7. Pour into the frosted glasses, mounding the last of it above the rim. Spoon the espresso whipped cream on top, shower with shaved dark chocolate or a few chopped chocolate-covered espresso beans, and serve immediately with both a straw and a long spoon.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

Dark Roux Seafood Gumbo with Quick Shrimp Stock

One-Skillet Blackened Cajun Chicken Pasta

Char-Grilled Oysters with Garlic-Worcestershire Butter

Are you this recipe's original author or publisher? Report a problem