Looking for a refreshing, summer treat? Our recent experiments in the kitchen have lead us to create one of our favorite recipes thus far.

Since it’s been a hot summer in Seattle, our coffee drink-of-choice has been cold brew. That lead us to create a treat worth sharing! We combined our best-selling cold brew with sweet, vanilla bean ice cream for the perfect afternoon treat.

Follow along as we show you our cold brew float recipe:

Want a more detailed view? Here’s our step-by-step instructions:

Step One

The first set is easy! Take a scooper and add two scoops (or more!) of vanilla bean ice cream into your glass.

We chose to use our favorite Molly Moon’s Ice Cream Scoop and Fellow’s Double Wall Tasting Glasses to keep our ice cream extra cold.

Step Two

Here comes the important part — adding your cold brew! We used Grady’s Cold Brew, which has a smooth, robust flavor. When paired with vanilla bean ice cream, a rich, chocolatey flavor becomes present.

Pro-Tip: Prepare your cold brew in Kinto’s Iced Coffee Brew & Store pitcher to prevent any coffee grinds from getting into your float. 

Step Three

The next step may sound a little odd, but trust us, it makes this recipe standout from the crowd.

Simply top your glass with a splash of sparkling water and… violà! Your cold brew float is ready!

Step Four 

Last, but not least, ENJOY your cold brew float!

Pro Tip: For a more indulgent treat, try pairing your float with Italian cookies. Made with dark chocolate and rich espresso, these cookies are a Knack favorite.


Products used in this recipe can be purchased here:

  • Molly Moon’s Ice Cream Scoop: https://bit.ly/2weJPVL
  • Fellow’s Double Wall Tasting Glasses: https://bit.ly/2NZYQ54
  • Grady’s Cold Brew: https://bit.ly/2MrRCKD
  • Kinto’s Iced Coffee Brew & Store: https://bit.ly/2MquQ60
  • Italian Double Chocolate Espresso Cookies: https://bit.ly/2LdMPXO