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Frozen Irish Coffee

A delicious frozen coffee treat.
Frozen Irish Coffee

Submitted By:

Dietary Interests: Gluten-Free , Low Sodium , Vegan , Vegetarian

Allergens: Soy

Yield:

4 servings (1.2 l)

Total Time:

10 Minutes 30 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

4 servings (1.2 l)

Total Time:

10 Minutes 30 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

4 servings (1.2 l)

Total Time:

10 Minutes 30 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Ingredients

  • ½ cup (120 ) Soy Milk [or milk alternative]
  • 12 (75 g) dates, pitted
  • 4 fresh mint leaves
  • 1 ½ cups (360 ml) coffee, chilled
  • 3 cups (390 g) ice cubes

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 30 seconds, using the tamper to push ingredients toward the blades.

Chef's Notes

  • To make this an alcoholic version add 1 ounce (30ml) of both whisky and Irish cream liqueur.

Ingredients

  • ½ cup (120 ) Soy Milk [or milk alternative]
  • 12 (75 g) dates, pitted
  • 4 fresh mint leaves
  • 1 ½ cups (360 ml) coffee, chilled
  • 3 cups (390 g) ice cubes

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 30 seconds, using the tamper to push ingredients toward the blades.

Chef's Notes

  • To make this an alcoholic version add 1 ounce (30ml) of both whisky and Irish cream liqueur.

Ingredients

  • ½ cup (120 ) Soy Milk [or milk alternative]
  • 12 (75 g) dates, pitted
  • 4 fresh mint leaves
  • 1 ½ cups (360 ml) coffee, chilled
  • 3 cups (390 g) ice cubes

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 30 seconds, using the tamper to push ingredients toward the blades.

Chef's Notes

  • To make this an alcoholic version add 1 ounce (30ml) of both whisky and Irish cream liqueur.