The Ultimate Cold Brew Float Recipe

The Ultimate Cold Brew Float Recipe

Think cold brew coffee can't get any better? Wrong. Our friends at Quality Coffee Crew love teaming up with us to take your coffee experience to next level and we've, if we may say so, done it again by creating the Ultimate Cold Brew Float. (A tip of the hat has to go to their master chef, Brie.) Warning: you're about to boldly brew and go where no coffee drinker has ever gone before. 

Chef Brie and the Quality Coffee Crew team spent days creating a one-of-a-kind coffee experience. Here's how you can bring the Ultimate Cold Brew Float to life at home, along with details on how the QCC team developed the recipe. Bottoms up!

"We chose to use the One Village Coffee “Artist” blend for a number of reasons," said James of Quality Coffee Crew. "We see recipes as pieces of art and the washed Honduras & Peru blend of medium-dark roasted beans provides a balanced taste of sweet and toasty notes that perfectly balance the richness of the vanilla bean ice cream."

Behold, the ingredients and recipe for the Ultimate Cold Brew Float. 
Steep for 24 hours at room temperature (You can also place in the fridge if you prefer)

Optional step: Quality Coffee Crew puts roughly half of the brew through paper filters for a smoother taste and less coffee sediment.

QCC Member Eric said he tastes marshmallows in this recipe. What do you taste? Email us at with your thoughts!

𝘾𝙝𝙚𝙛 𝘽𝙧𝙞𝙚 𝙑𝙖𝙣𝙞𝙡𝙡𝙖 𝘽𝙚𝙖𝙣 𝙍𝙚𝙘𝙞𝙥𝙚
  • 2 cups of whole milk
  • 2 cups of heavy cream
  • Split 220 G granulated sugar
  • 6 egg yolks
  • 2 whole vanilla beans scraped (or however you want to flavor)
  • A pinch of salt
Items needed
•Ice cream maker
•ice bath with a medium bowl inside

In a large sauce pan, heat 2 cups of whole milk 1 cup of heavy cream, sugar, vanilla beans (scraped) or any flavoring you want, add a pinch of salt on medium high for about 20 - 30 minutes. Make sure it doesn't boil.

While that mixture is heating, separate 6 egg yolks and put to the side, put the 1 cup of heavy cream into the bowl in the ice bath. After the mixture is heated, let cool slightly and temper the yolks with the slightly heated mixture (add a little of the mixture into the yolks at a time continue to whisk so the eggs don't scramble).

After yolks are tempered, add back into the rest of the mixture in pot on stove, heat and CONSTANTLY STIR until it covers the back of a spoon.

Pour the mixture after it's thick through a fine strainer and into the 1 cup of remaining heavy cream, whisk until it's cooled completely. Pour the mixture into the ice cream maker and churn until desired consistency.

Pour your cold brew coffee into a chilled glass, add in a scoop or two of the vanilla bean ice cream, and prepare to blast off! 
Back to blog