This past Sunday marked National Ice Cream Day. After some research, I was excited to discover that the entire month of July has been named National Ice Cream Month. Is ice cream so deserving of a day and a month? In my opinion: yes. Yes it is.
In honor of National Ice Cream Month I wanted to create an ice cream that paints a pretty accurate portrait of Greece. Being that I, like most Greeks, are coffee fanatics I immediately thought a Greek coffee ice cream would be suitable.
The Frappé is typically the beverage of choice poolside and seaside during the summer months in Greece. It’s also typically the early evening before-going-out-for-a-night-on-the-town beverage of choice. I asked myself ‘What’s more Greek than a Frappé?’ With a cartoon light bulb floating above my head my favorite food group was “Greek-ified” and Frappé ice cream was born. I’m adding in Oreos this time around but once the Frappé ice cream base is created there’s no limit to what can be added in: peanut butter cups, chocolate chips, cookie dough…
Some interesting Frappé history: We can thank Dimitrios Vakondios, an employee of the Nestle company, who in 1957 accidentally invented what is now known as the Greek Frappé. While working at a trade fair in Thessaloniki, Dimitrios was looking for a way to make his afternoon coffee during his break. He was having a hard time finding hot water, so he mixed the instant coffee with cold water and ice cubes in a shaker – a shaker that was initially intended to exhibit a new instant chocolate beverage for children. This makeshift experiment established the popular Greek Frappé. Today the Frappé could be Greece’s most popular summer beverage, creating an entire coffee culture of only the coolest people. ;)
This may seem as if I’m just creating coffee flavored ice cream but trust me – the taste is amazingly reminiscent of a frappé. Because the coffee flavor comes from Nescafé Classic, the same ingredient used to make a frappé beverage, the end result is a tasty, sweet, frozen frappé flavored ice cream. Prepare to be amped up!
1-cup whole milk
¾ cup sugar
1-2 tablespoons Nescafé Classic instant coffee (depending on how strong you want it!)
2 cups heavy cream
12-18 Oreo cookies, broken and smashed
Whisk together milk, cream, sugar and Nescafé Classic instant coffee in a medium bowl, until the sugar dissolves.
Turn on the ice cream maker and pour the mixture into the frozen bowl. (I use a Cuisinart Ice Cream Maker).
Pour mixture into airtight container and freeze for about 1-2 hours.
©2014 by Alexandra Salidas Roll, Figs & Feta, LLC.
Recipe and photos by Alexandra Salidas Roll of Figs & Feta, LLC. Please do not reprint this recipe without permission. If you would like to feature this recipe on your blog or site, please rewrite the method of preparation and link your post to this one as the original source. Thank you!