Description

A simple, homemade iced coffee made with just three core ingredients: strong brewed coffee, cream, and real vanilla bean paste. This recipe delivers a rich, creamy texture and complex vanilla flavor without the need for expensive equipment or syrups.

Ingredients

Scale

2 cups (480ml) strong brewed coffee (dark roast or medium-dark recommended)
1 large handful ice cubes (or coffee ice cubes)
½ cup (120ml) heavy cream or half-and-half
1 cup (240ml) milk of choice (whole milk, oat milk, or almond milk)
2 tablespoons (30ml) vanilla bean paste
1–2 tablespoons simple syrup (optional, for extra sweetness)

Instructions

Brew coffee strong (double strength if using drip) and let it cool to room temperature or chill in the fridge. Alternatively, use cold brew.
Fill tall glasses to the top with ice cubes.
In a separate bowl or measuring cup, combine the heavy cream (or dairy-free alternative), milk, and vanilla bean paste. Stir well until the vanilla is fully incorporated and specks are distributed.
Pour the cooled coffee over the ice in the glasses, filling them about halfway.
Slowly pour the vanilla cream mixture over the coffee to create a layered effect, or stir to combine.
Garnish with a dot of vanilla paste, cocoa powder, or a cinnamon stick if desired. Serve immediately.

Notes

For best results, use real brewed coffee rather than instant coffee. To prevent dilution, freeze leftover coffee in ice cube trays. If using vanilla extract instead of paste, add it to the coffee rather than the cream for better dispersion. The recipe is easily customizable: use oat milk for a dairy-free version or add espresso shots for extra caffeine.

Prep Time: 5 minutes
Cook Time: 0 minutes
Category: Beverage
Cuisine: American

Nutrition

Serving Size: 1 glass (approx. 12-
Calories: 250
Sugar: 15
Sodium: 50
Fat: 18
Saturated Fat: 11
Carbohydrates: 18
Protein: 4

Keywords: iced coffee, vanilla bean coffee, homemade iced coffee, 3 ingredient recipe, dairy-free coffee, cold brew, indie coffee shop style, creamy coffee