Iced coffee is so delicious! I love the way it combines the rich taste of coffee with the coolness of ice and the creaminess of milk or heavy cream.
It’s easy to make it at home, especially if you brew coffee ahead of time and refrigerate it until ready to use.
I love coffee. It’s not just the caffeine boost – I often choose decaf. I enjoy the rich flavor and wonderful aroma. I also like the social aspect of chatting with friends or family over a cup of coffee or meeting at a trendy coffee place.
But when summer arrives, especially here in Tennessee, drinking a hot cup of coffee loses appeal. That’s when iced coffee (and iced tea) comes to the rescue! It enables me to enjoy coffee while staying cool.
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Ingredients
There are many ways to make iced coffee, and I experimented with several of them. These are the ingredients needed for my favorite version:
Ice. You’ll need enough ice cubes to fill a 12-ounce glass. That’s typically about 4-6 ice cubes.
Coffee. You’ll need 8 ounces (1 cup) of coffee. You can use any type of coffee you like: brewed coffee, French press, Espresso, Nespresso, or even instant coffee if that’s your thing. I like to use Nespresso, so I make two long shots. Combined, they make about 8 ounces of coffee.
Something creamy. You have several options here: heavy cream, half-and-half, or whole milk. If you need the coffee to be nondairy, you can use coconut milk, oat milk, or a nondairy creamer. I like to use heavy cream or half-and-half.
Flavor. This is optional but nice. I tried cocoa powder, cinnamon, vanilla extract, and almond extract. My favorite was the almond extract, and you don’t need a lot – about ⅛ teaspoon.
Sweetener. Another optional ingredient. You can use white sugar, brown sugar, honey, maple syrup, sugar-free syrup, or stevia. I usually skip the sweetener unless I add cocoa powder, and then I add 1-2 drops of stevia.
Needless to say, the type of sweetener you use will affect the nutrition info.
Variations
We touched on the many ways you can vary this recipe above, but let’s summarize the variations here:
- Type of coffee: Brewed, French press, espresso.
- Type of creamer: Heavy cream, half-and-half, whole milk, coconut milk, oat milk, nondairy creamer.
- Different flavors: Cocoa powder, cinnamon, vanilla extract, or almond extract.
- Different sweeteners: Sugar, brown sugar, honey, maple syrup, sugar-free syrup, or stevia.
Instructions
The detailed instructions for making this recipe are listed in the recipe card below. Here’s an overview of the steps:
Make your coffee and let it cool. I usually put it in the freezer for about 30 minutes.
Fill a 12-ounce glass with 4-6 ice cubes. Pour the chilled coffee into the glass.
Add almond extract and liquid sweetener (if using). Pour in the heavy cream (or any other creamer).
Stir and serve. I like to use a wooden chopstick for stirring.
Expert Tips
- If using cocoa powder or cinnamon, you will want to add them to the coffee while it’s hot and stir well.
- Similarly, if using a granulated sweetener, it’s best to add it to the hot coffee and stir well.
- Use frozen coffee cubes instead of regular ice cubes for a more concentrated coffee flavor. To make frozen coffee cubes, simply brew some coffee, allow it to cool, pour it into an ice cube tray, and freeze.
Recipe FAQs
You can, but that’s my least favorite creamer because it’s thin and watery. Coconut, oat, or even soy milk are better because they are richer.
It often is, but it doesn’t have to be. My recipe is unsweetened, but you can add a sweetener if you wish.
No. While both are cold, the brewing method is different. Iced coffee is made by brewing hot coffee and then cooling it. Cold brew coffee is made by steeping coffee grounds in cold water for many hours. It has a smoother, less acidic flavor.
Yes. I often use decaf coffee. It works just as well as regular coffee in this recipe.
Serving Suggestions
Iced coffee is great for breakfast or any time of day – you can use decaf coffee if needed. It goes well with dark chocolate (as shown in the photos on this page) and with baked goods and treats such as keto peanut butter cups, keto brownies, and keto fudge.
To make it extra indulgent, top it with whipped cream (this keto whipped cream is great) and even add chocolate shavings.
Storing Leftovers
You can keep any leftovers in the fridge, tightly covered, for up to 24 hours. Remember that if you use regular ice cubes, the ice will slowly melt and dilute the flavor of the coffee.
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Homemade Iced Coffee Recipe
It’s easy to make iced coffee at home, especially if you brew coffee ahead of time and refrigerate it until ready to use.
Servings: 1 serving
Calories: 106kcal
Prevent your screen from going dark
Notes
- Type of coffee: Brewed, French press, espresso.
- Type of creamer: Heavy cream, half-and-half, whole milk, coconut milk, oat milk, nondairy creamer.
- Different flavors: Cocoa powder, cinnamon, vanilla extract, or almond extract.
- Different sweeteners: Sugar, brown sugar, honey, maple syrup, sugar-free syrup, or stevia. The type of sweetener you use will affect the nutrition info for this recipe.
Tips:
- If using cocoa powder or cinnamon, add them to the coffee while it’s hot and stir well.
- Similarly, if using a granulated sweetener, it’s best to add it to the hot coffee and stir well.
- Use frozen coffee cubes instead of regular ice cubes for a more concentrated coffee flavor. To make frozen coffee cubes, simply brew some coffee, allow it to cool, pour it into an ice cube tray, and freeze.
Leftovers:
You can keep any leftovers in the fridge, tightly covered, for 1-2 days. Remember that if you use regular ice cubes, the ice will slowly melt and dilute the flavor of the coffee.
Nutrition per Serving
Serving: 12 ounces | Calories: 106 kcal | Carbohydrates: 1 g | Protein: 1 g | Fat: 11 g | Saturated Fat: 7 g | Sodium: 15 mg | Sugar: 1 g
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
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About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She’s a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women’s Health, Shape, and Country Living. Click to learn more about Vered.Reader Interactions
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