This Darlo cold brew coffee caramel frappe is the perfect wholesome treat to cool you down this summer. Made using fresh cold brew coffee & sweetened with dates and topped with homemade coffee ice cream it’s dairy free, sugarfree, refreshing and indulgent.
I recently got a little surprise in the mail. A box of Darlo Coffee Co. cold brew coffee for me to try out in some recipes. I love receiving locally produced goods and being able to feature them in my kitchen adventures.
Darlo Coffee Co. is a Darlington based cold brew coffee company making caffeine accessible in your home or office by packaging it in a “goon bag” to maximise freshness and taste. Don’t let the word goon bag deter you, it’s every bit of trendy you’d expect from a Darlinghurst based boutique supplier.
Darlo make their cold brew by steeping coffee in cold water for 24 hours, resulting in a robust coffee flavour with subtle sweetness, avoiding any bitterness or acidity.
It comes in 2L boxes that get 30-40 serves, at $35 a box (sold as 2 packs for $70), it’s incredibly good value. Not sure yet? They offer free tastings and office subscriptions so you really can’t lose.
I tried it on its own (fruity with a hint of caramel), with icy milk & maple (perfect summer treat) but decided to make today’s recipe a bit more exciting. To show you the versatility of this box of glory, I’ve used the cold brew coffee to make a frappe topped with cold brew coffee ice cream.
The frappe is super easy to put together, just freeze your milk ice cubes using a milk of your choice, add with cold brew + dates and blend till you have a creamy frappe with hints of date caramel. You can add a splash of maple if you wish but it really doesn’t need it.
The ice cream isn’t too difficult either, you just blend all the ingredients, pop the mix in the ice cream maker and churn until frozen. You will need to freeze it for a few hours but if you can’t wait, a few dollops of coffee soft serve would work too.
As the weather in Oz starts to warm up, tag this recipe for when you’re looking for an icy treat that is wholesome, delicious and way tastier than anything you can get at Starbucks or McDonalds.
Don’t forget to hashtag #cookwiththemacadames when making our recipes. We love to see how you went and get a peek at your kitchen table.
What you need:
- Large ice cube trays (I like these)
- High speed blender
- Ice cream maker
For the frappe (makes 2):
- 16-20 milk ice cubes (you can use soy, almond, rice, oat milk or regular milk)
- 20 dates, soaked overnight
- 2 cups cold brew coffee (I love Darlo)
- Pinch of salt
For the coffee ice cream (makes 1.5L):
- 3/4 cups raw cashews, soaked overnight then drained
- 1 can full fat coconut milk or cream, chilled
- 1/2 cup pure maple syrup
- 3/4-1 cup strong cold brewed coffee (depending on how strong you like it)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon finely ground coffee beans
- To make the milk ice cubes: Pop your milk into a ice cube tray and freeze overnight.
- Pop the dates in a cup of water.
- To make the ice cream: Shake the can ofcoconut milk well. Pop all the ingredientsinto a blender and blend until smooth.
- Pour the mixture into an ice cream maker and follow the instructions. I find 30-40 minutes is the perfect time for most batches. You’ll need to keep an eye on it to make sure it doesn’t over churn. It should be a frozen creamy texture but not solid.
- Transfer to a freezer safe container to set. Leave for at least 3-5 hours but overnight is ok too. If you freeze overnight, you should get it out at least 20-30 minutes before you want to use in your frappe.
- To make the frappe: Pop your milk ice cubes, soaked dates, cold brew coffee and salt in a high speed blender and mix until smooth.
- To serve: Pour the frappe into a large glass and top with a scoop of espresso ice cream. Enjoy!
Storage: The frappe should be drunk immediately but the ice cream can keep in the freezer for up to a week.
*The coconut milk should be full fat as this will ensure a creamier ice cream. Don’t go for the light options.
*Chilling the coconut milk is highly preferable.
*If you don’t have an ice cream maker: although it doesn’t quite end up quite as creamy, make sure the mixture is cool when popping it in the freezer and then rigorously whisk it every half hour for 2-3 hours while it freezes.
Like this recipe? Yum it on Yummly.
For other similar recipes, try my crunchy chocolate and peanut butter smoothie.
Anisa – The Macadames. xx