How to Make Eiskaffee (German Coffee and Ice Cream)

Eiskaffee is perfect for when you want a coffee drink that's also a sweet treat.

Sometimes a coffee is just a coffee. Other times, it’s a drink so special that it will transport you around the world in one sip. With this eiskaffee, or ice cream coffee, you’ll be on a German sidewalk cafe in no time.

Half coffee drink, half ice cream float, the eiskaffee is a great reminder that there’s more to German drinks than their well-loved beers.

What Is Eiskaffee?

You can probably guess that it means “iced coffee” in German, but it’s nothing like iced coffee here in the States. The German version is more like a root beer float! In a glass cup, cold coffee is poured over a scoop of vanilla ice cream, then topped with whipped cream and even sprinkles. It can be served with both a straw and a spoon.

German Iced Coffee vs. Affogato

If you’re familiar with an affogato, then an eiskaffee will sound familiar. It’s essentially the cold version of an affogato, a drink where hot espresso is poured over vanilla gelato. Eiskaffee uses all cold ingredients, and coffee instead of espresso; but the ingredients marry together to make a similar creamy coffee combo.

The other difference is that an affogato is a dessert, whereas an eiskaffee isn’t considered one. This drink can be served with plenty of other German desserts, though.

German Eiskaffee Recipe



Step 1: Set up your station

Make sure your brewed coffee is cold. If it’s not, let it sit in a bath of ice water for a few minutes to cool down.

Have a bowl of warm water handy for your ice cream scooper to use before and after scoops.

Step 2: Scoop ice cream

Put 1-2 scoops of ice cream into two glass bowls or cups.

Step 3: Add coffee

Pour a cup of coffee over each ice cream.

Step 4: Finish with whipped cream

Top with a dollop of whipped cream, and sprinkles if you’d like. Serve with a spoon, and a reusable straw if you have one. Enjoy immediately!

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Risa Lichtman
Risa Lichtman is a chef and writer living in Portland, Oregon. She is the owner/chef of Lepage Food & Drinks, a small food company featuring Jewish seasonal foods, providing takeaway all around Portland. She has previously published poems in Poetica Magazine, the anthology The Art of Bicycling, Maggid: A Journal of Jewish Literature, and The Dos Passos Review. She lives with her wife Jamie, their dog Isaac, and their cat Sylvia. Follow her at @risaexpizza, or find her delicious food offerings on @lepagefoodanddrinks.