Ice Cream Vanilla Latte Recipe

Brew and cool

Brew 3/4 cup strong espresso or very strong coffee. Allow it to cool to room temperature (or chill briefly in the fridge or over an ice bath) so it won't melt the ice cream immediately.

If you don't have vanilla syrup, stir 1 1/2 tablespoons simple syrup with 1/4 teaspoon vanilla extract into the cooled coffee. Taste and adjust sweetness; the ice cream will add sweetness as well.

Stir in 1/4 cup milk to the cooled coffee to create a latte balance between coffee and creaminess.

Combine and blend

In a blender add: 2 scoops vanilla ice cream, the cooled coffee-milk-syrup mixture, 1 cup ice cubes, and 2 tablespoons cold heavy cream (if using). Secure lid.

Blend on medium-high for 15–30 seconds until smooth and thick but drinkable. If mixture is too thick, add 1–2 tablespoons milk and pulse again. If too thin, add a small extra scoop of ice cream and pulse.

Pour the blended vanilla ice cream latte into a tall chilled glass, leaving space for whipped cream if desired.

Top with 2 tablespoons whipped cream (optional). Dust lightly with freshly grated nutmeg or a pinch of ground cinnamon (about 1 teaspoon). Sprinkle vanilla bean or chocolate shavings over the top (about 1 tablespoon) for extra aroma and presentation.

Serve immediately with a straw and long spoon. Stir before drinking to combine any separated cream. Enjoy cold.