Blender Coffee Chiller
2 large scoops vanilla ice cream
1/3 cup créme de cacao (use 1 1/2 tbsp. per serving)
1/2 cup strong, brewed Millstone® Coffee
6-8 ice cubes
In electric blender, combine ice cream, liqueur and coffee. Blend on medium speed. With motor running, carefully remove center of lid and add ice cubes, one at a time, until desired taste and consistency. Serve immediately in small chilled glasses.
Serves: 1
From: http://www.millstone.com/pages/recipes/ShowRecipe.jsp?CategoryID=100&RecipeID=1001
Vanilla Chiller
1 cup cold prepared MAXWELL HOUSE Vanilla Flavored Coffee
4 triangles (1/3 of 3.52-oz bar) TOBLERONE Swiss Bittersweet or Milk Chocolate with Honey and Almond Nougat, coarsely chopped
2 cups vanilla ice cream, softened
PLACE coffee and candy in blender container; cover.
BLEND on high speed until chocolate is chopped into small pieces. Add ice cream; cover. Blend on high speed, using on/off action, until smooth.
POUR into 3 tall glasses. Garnish each serving with 2 Tbsp. thawed COOL WHIP Whipped Topping, if desired. Serve immediately.
Serves: 3
From: http://www.kraftfoods.com/recipes/Beverages/ShakesSmoothies/VanillaChiller.html
Mocha Java Chiller
1/2 cup cold prepared strong MAXWELL HOUSE Coffee, any variety
4 triangles (1/3 of 3.5-oz. bar) TOBLERONE Swiss Bittersweet or Milk Chocolate with Honey and Almond Nougat, coarsely chopped
1 pt. (2 cups) coffee, chocolate or vanilla ice cream, slightly softened
2 tsp. grated TOBLERONE Swiss Bittersweet or Milk Chocolate with Honey and Almond Nougat
2 Tbsp. thawed COOL WHIP Whipped Topping
PLACE 1/2 cup cold prepared strong MAXWELL HOUSE Coffee and 4 triangles (1/3 of 3.5-oz. bar) TOBLERONE Swiss Bittersweet or Milk Chocolate with Honey and Almond Nougat in blender container; cover.
BLEND on high speed until chocolate is chopped into small pieces. Add 2 cups coffee, chocolate or vanilla ice cream; cover. Blend on high speed, using on/off action, until smooth.
POUR into 2 tall glasses. Top each with 1 Tbsp. thawed COOL WHIP Whipped Topping and 1 tsp. grated additional TOBERLONE Swiss Bittersweet Chocolate. Serve immediately.
From: http://www.kraftfoods.com/recipes/Beverages/ShakesSmoothies/MochaJavaChiller.html
Chocolate Chiller
Makes 2 servings
2 tsp. instant coffee granules
1/2 cup boiling water
1 cup very cold water
2 to 4 scoops good-quality chocolate sorbet,
slightly softened
Lightly sweetened whipped cream
Optional Garnish:
Sprinkle of cinnamon OR
Pinch of finely grated semisweet chocolate
Place coffee granules into a heatproof, two-cup capacity liquid measure. Add boiling water; stir to dissolve. Add cold water and blend well. Divide evenly between two tall, 12-ounce capacity glasses.
Working quickly, add 1 or 2 scoops of slightly softened sorbet to each glass. Stir thoroughly for a minute or two. Most of the sorbet will melt (OK), and the glass will become cold to the touch, which is what you want to happen. The glasses will be at least three-quarters full at this point. Fill the glasses to the top with lightly sweetened whipped cream. If desired, top with an optional garnish. Serve immediately!
From: http://www.globalgourmet.com/food/ilc/0699/chiller.html
Lazy Afternoon Java Chillers
- 2 c. cold coffee (I use leftovers from the morning)
- 1 c. vanilla or coffee-flavored ice cream
- 8 ice cubes
- Whipped topping
- Shaved chocolate or chocolate sprinkles
Combine coffee, ice cream and ice cubes in your blender. Blend until ice cubes are crushed and mixture is homogenous.
Pour the chiller mixture into 2 tall glasses and garnish with whipped topping and chocolate shavings or sprinkles. Yum!
- Yields: 2 tall glasses