Iced Coffee Slush Recipes

Steps:

• Mix cream, coffee, sugar, and vanilla extract together in a freezer-safe container. Cover container and freeze until coffee mixture is solid, at least 3 hours.
• Remove container from freezer and defrost in room temperature for 1 hour. Break coffee mixture apart with a fork creating a slush-like consistency. Transfer to a punch bowl or large pitcher.

Steps:

• In a freezer-safe bowl, stir coffee and sugar; until sugar is dissolved. Refrigerate until thoroughly chilled.
• Add the milk, cream and vanilla; freeze several hours or overnight.
• Remove from the freezer several hours before serving. Chop mixture until slushy; serve immediately.
• I like to let it thaw 2-3 hours, chop it with a knife until slushy, stir it good and then refreeze it for about an hour and serve.

Steps:

• In a freezer-safe bowl, stir coffee and sugar until sugar is dissolved. Refrigerate until thoroughly chilled. Add the milk, cream and vanilla; freeze. Remove from the freezer several hours before serving. Chop mixture until slushy; serve immediately.

Steps:

• Pour the melted ice cream into an empty ice cube tray and freeze until frozen solid, about 2 hours. Transfer the ice cream cubes to 2 tall glasses and pour 1/2 cup coffee into each. Serve immediately.

Steps:

• Combine brewed coffee and sweetened condensed milk in a large pitcher.
• Refrigerate until chilled.
• Serve over ice.
• TIP- Use leftover coffee to make coffee ice cubes with.
• Then you have the chill without getting watered down.

Steps:

• Dissolve sugar in hot coffee.
• Cool slightly.
• Add remaining ingredients and pour into 1 large freezer container or, 2 or 3 smaller ones, and freeze.
• Remove container from freezer 1&1/2 to 2 hours before serving.
• Stir and serve icy cold and slushy!
• *Cooktime is freeze time,and I am not sure of serving numbers.

Steps:

• 1. Mix all together and freeze.
• 2. To serve, fill a glass half full and top with lemon-lime soda.
• 3. Cheers!
• 4. I'm guessing on the number of servings -- maybe you have really big glasses!

Steps:

• Make the coffee jelly:
• Dissolve gelatin in 3 Tbsp. cool water in a small bowl. Let stand until bloomed, about 2 minutes.
• Meanwhile, combine hot coffee and sugar in a loaf pan or large resealable container. Gently stir gelatin mixture into coffee until combined (do not stir too vigorously or air bubbles will appear). Chill until firm, about 2 hours.
• Make the whipped cream:
• Using an electric mixer on medium-high speed or a whisk, whip cream in a large bowl until soft peaks form. Add sugar and vanilla and whip to medium peaks.
• Make the frozen iced coffee:
• Blend coffee, syrup, cream, sugar, vanilla, and 3 cups ice in a blender until smooth.
• Assemble the drink:
• Cut coffee jelly into 3/4" cubes. Fill 4 tall glasses with 1/2 cup cubed coffee jelly each. Spoon 3 Tbsp. whipped cream over each and spread to create a solid layer of cream. Divide frozen iced coffee (about 1 cup each) among glasses on top of cream layer. Top with more whipped cream and serve immediately with bubble tea straws.

Steps:

• Mix coffee, sugar and creamer.
• Pour into blender and add ice cubes. Blend until smooth.
• Top with chocolate syrup and cool whip if you want.
• Note: You may need to crush your ice first, depending on power of your blender.