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Coffee ice cubes have become a weekly project around my house lately.
You all know how crazy I am about my Nespresso and making fancy drinks as a part of my morning routine.
But when Nespresso came out with their new Coconut Tropical Coconut Flavor Over Ice, I tried it over ice and then just kind of felt like it was “meh.”
To me, the added ice made the coconut flavor disappear entirely.
So I thought about making the brewed coffee into ice cubes, and drinking my iced coffees that way.
Now, I haven’t stopped making coffee ice cubes!
While it does take some patience (it’s certainly something you should do the day before you need it), it is well worth the wait.
What kind of coffee can I use for coffee ice cubes?
Brewed coffee works best, as it won’t be overly powerful in your iced coffee.
Cold brew concentrate will also work for this. Be sure to make your cold brew concentrate according to the package directions, and then freeze as indicated in this recipe.
I would not recommend making this recipe with espresso. You won’t have enough ice cubes to chill your coffee after brewing an espresso.
Additionally, choose a coffee that you already like sipping on.
Can you add flavorings to your coffee ice cubes?
You can. Stick with syrups, and add them to your coffee mixture while the coffee is still hot. This helps the flavorings dissolve properly into the liquid.
How to make coffee ice cubes
There isn’t much finesse to making coffee ice cubes. You take 14.5 ounces of cooled, brewed coffee and place it into ice cube molds. Freeze for 4-24 hours.
Note: if you’re making this with a nespresso pod, you need a 7.77 ounce coffee pod. Brew as the machine specifies, and let the coffee cool completely. This outputs around 14.5 ounces of coffee once it is brewed.
Once you’re ready to make your iced coffee, steam 8 ounces of milk.
Do this by adding milk to a heat-safe mug, and microwaving for 1 minute. Stir and let sit.
Once frozen, add the ice cubes to your warmed milk (no worries, the ice will bring it back down to a cold temperature, and continue melting).
Add additional sauces, or flavorings, sip and enjoy!
Why make Iced coffee with coffee ice cubes?
I have a few reasons for taking the extra time to make coffee ice cubes!
- The coffee flavor comes out far more concentrated
- You’re not watering down your drink with ice
- It looks nice, and is a fun way to sip your coffee.
- Allows you to enjoy coffee a little differently.
How else can I enjoy coffee ice cubes?
I like using them for my iced coffee of course!
You can blend them and make them into coffee flavored shaved ice.
I also love pouring a little Bailey’s Irish Cream over the top for a nice sippable, coffee cocktail.
How long do coffee ice cubes last in the freezer?
In my tests, using them the day after you make them is your best bet. They seem to be the strongest without any loss to the potency. They can be stored for up to 1 month.
Ingredients and tools for coffee ice cubes
- 8 ounces ounces brewed coffee
- 8 ounces of milk (or dairy-free option)
- Heat safe cup/mug
- Ice cube tray
- Freezer
Tools for this recipe
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Coffee Ice Cubes
- Total Time: 4 hours, 5 minutes – 24 hours, 5 minutes
- Yield: 9 coffee ice cubes 1x
- Diet: Diabetic
Description
Coffee ice cubes are a great way to make a strong iced coffee, full of flavor, without watering down your drink.
Ingredients
- 14.5 ounces ounces brewed coffee
- 8 ounces of vitamin D milk (or dairy-free option)
Get Recipe Ingredients
Instructions
- Take 14.5 ounces of cooled, brewed coffee and place it into ice cube molds. Freeze for 4-24 hours.
- Note: if you’re making this with a Nespresso pod, you need a 7.77 ounce coffee pod. Brew as the machine specifies, and let the coffee cool completely. This outputs around 14.5 ounces of coffee once it is brewed -double the amount you need for this recipe.
- Once you’re ready to make your iced coffee, steam 8 ounces of milk. Add milk to a heat-safe mug, and microwave for 1 minute. Stir and let sit.
- Once frozen, add half of the ice cubes to your warmed milk (no worries, the ice will bring it back down to a cold temperature, and continue melting).
- Add additional sauces, or flavorings, sip and enjoy!
Notes
- I recommend using these within a day of making them for the most robust flavor. Otherwise, keep them wrapped/covered in the freezer for use up to one month later.
- This recipe makes 2 servings of iced coffee. Half the recipe for one serving.
- Two servings were 9 ice cubes, but it will also depend on the size of the ice cube tray you use.
- You may add liquid syrups (like Torani, or Monin) to your hot coffee before it chills. This ensures the flavorings are dissolved properly. Do not add sauces, as they may crystalize during freezing.
- Prep Time: 5 minutes
- Minimum Freeze Time: 4 hours
- Cook Time: 24 hours
- Category: Beverages
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1/2 yielded iced coffee cubes
- Calories: 69
- Sugar: 5.7 g
- Sodium: 49 mg
- Fat: 3.7 g
- Carbohydrates: 5.4 g
- Fiber: 0 g
- Protein: 3.6 g
- Cholesterol: 11.3 mg
