While us Southerners may know our sweet (iced) tea, Israelis win in the iced coffee arena, hands down. My first exposure to the awesomeness that is blended iced coffee (also known as cafe' barad / קפה ברד, or hail coffee) was during my summer trips to Israel with the Jewish youth group, NCSY, back in 2005 and 2006. With non-stop sightseeing in the blazing-hot July sun, these signature slushy-iced, caffeine-powered beverages became a culinary treat that all of us kids looked forward to daily. We purchased them wherever they could be found, from restaurants and outdoor markets in Jerusalem, to the numerous rest- stops we visited while traveling between cities. Back in the States I learned to appreciate the Coffee Bean and Tea Leaf 's classic Ice Blended® just as much as its Israeli counterpart, with Dunkin' Donuts Coffee Coolata® (of blessed memory) coming in third. (I have never had a Starbucks frappuccino®, so it's not in the running.) Of course, making blended iced coffee yourself is a win-win, and ridiculously easy when using this awesome ice cream ingredient hack. Forget the coffeehouses and make this summertime favorite just as well, if not better, yourself. When it comes to an authentic texture, ice cream and frozen milk ice cubes are key. I have seen many videos online of people attempting to make blended iced coffee in a variety of ways, but they almost always fall short on the consistency of the final product. All it takes is two ingredients, milk and ice cream, and you're good to go. Enjoy, y'all.
When it comes to ice cream, Haagen Dazs reigns supreme in regards to quality and taste, boasting high levels of cream/butterfat and less overrun (air pumped in during the churning process), which gives their ice cream the notably smooth and creamy texture the brand is famous for. The company also makes good in my book due to its Jewish origins and admirable history of Jewish philanthropy. Established in 1961 in the Bronx, New York, by Jewish immigrants Reuben and Rose Mattus, Haagen Dazs was founded on the principles of quality and good old-fashioned hard work. With a true yiddishe kup (Jewish mind), Reuben Mattus branded his ice cream with a fictitious, foreign sounding name in order to make the brand appear exotic and continental to the American public. In recognition of Denmark, which Mattus noted was one of the few nations to actively save Jews during World War II, a Danish sounding name (with no meaning at all) was created, and the rest is ice cream history. Mattus also made sure to have his line of ice cream certified kosher, as he wanted to ensure that his Jewish brethren could partake of his creation. Passionately concerned about the welfare and future of the Jewish people, the Mattuses were staunch (financial) supporters of the State of Israel and Rabbi Meir Kahane, and helped fund the development of numerous Israeli communities, as well as a school of high technology in Herzliya.They were also influential members of the Jewish Defense League and the Zionist Organization of America (ZOA), of which Rose Mattus was a member of the board. So, it seems quite appropriate to use Haagen Dazs coffee ice cream (one of their three original flavors) to help make this awesome Israeli style blended iced coffee.
In a blender, combine the milk, frozen milk ice cubes, and ice cream and blend until smooth. Pour into cups and top with whipped cream, if desired. Serve immediately.