My daughter loved iced coffee. I make a simple version of the iced coffee by combining milk, sugar, coffee decoction and shaking it in a jar until frothy. She always pester me to make it for her, but I don’t know why but I hate making it. So she gets iced coffee very rarely. When this month’s themes were announced, I saw this making three types of beverages theme as a great opportunity to treat my kid. Naturally, I chose coffee and you will be seeing three different types of coffee in the three days.
For today’s recipe, I added a simple home made mango ice cream along with milk and sugar. Adding a dollop of the ice cream while serving gives a nice touch to the coffee. You can even top it with chocolate syrup or strong coffee. My daughter loved it and was so happy that day. She even came up with her wn version of coffee which I will be posting tomorrow.
To make this easy vegan mango ice cream, you need non dairy whipping cream, mango pudding powder and so a few drops of food colour. Beat 2 cups of cream until soft peaks form. Add 3 tbs of mango pudding powder and food colour. Beat until stiff peaks form. Transfer the mix to an ice cream jar and freeze for 5-6 hours. Use a scoop to scoop out the ice cream. It is so easy to make and tastes so yum. Try it and you will not be disappointed.
Milk -1 cup
Mango Ice Cream – 2 1/2 scoops
Instant Coffee -1 tsp
Heat water and add coffee powder. Allow it to cool.
Mix together milk and sugar and let it chill in fridge for 2 hours.
In a blender jar, add milk, coffee and 1 1/2 scoops of ice cream and blend until frothy.
Pour it into a serving glass and top with a scoop of ice cream. Enjoy.