Iced Coffee Sundae

Iced Coffee Sundae

This Iced Coffee Sundae is not only astonishingly easy to make, but also great for any occasion, be it the Fourth of July or Iftar in Ramadan.If you find reading this post difficult, please tell us immediately, because this was posted via email. Thanks.

1 shot of cold espresso coffee or 30ml/1fl oz strong black coffee

200ml full-fat milk
3 scoops vanilla ice cream
2 ice cubes
1 small brownie or chocolate chip cookie

Iced coffee sundae

Srawoffee Pancakes

Strawoffee Pancake

  • Servings: 2 5-6 inch pancakes
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So I was actually making some normal pancakes in the morning, into which I added coffee and a few other experiments for fun, but actually turned out pretty great!

Displaying IMG_20140416_155118.jpg      The Strawberry whipped cream was made by mixing a bit of strawberry puree with whipped cream. You may use strawberry juice or syrup. The cream and chocolate syrup make an awesomeliciously balanced combination!


Displaying IMG_20140416_155051.jpg

Hehe, my Pancake Plate looks better than ever in this picture! 😀


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The chocolate spiral grooves on the pancake were made when chocolate syrup was poured over the wet (uncooked) side of the batter while the pancake was cooking.



4 tbsp all-purpose flour-

1 tsp baking powder-

1/2 tbsp + 1 tsp sugar-

1/2 tsp vanilla essence-

1 egg-

1/2 cup + 1 tbsp milk-

A pinch of Coffee powder

Hershey’s Chocolate Syrup


Strawberry whipped cream

Hershey’s Chocolate Syrup



  1. In a bowl, mix the flour, baking powder and sugar.
  2. In another bowl, whip the egg and add the vanilla essence and milk.
  3. Now, slowly pour the wet mixture into the dry one, mixing well. Teh batter should not be too thin or too thick.
  4. Next, sprinkle the coffee powder over the batter, and mix until only a few marks of teh coffee are left.
  5. Heat a skillet or fry pan, and butter it. Now pour the batter into the pan.
  6. Only a few moments after you pour the batter into the pan, pour the chocolate syrup over the wet batter in spirals, and let it sink into the batter. When bubbles start forming on one side, or you feel like the other side is done, flip over. When the other side is done too, take off heat.
  7. Follow steps 5-6 for the rest of the batter too. Serve warm with toppings (optional).


Coffee Cake

Lets start with a basic Coffee Cake! Toppings and Icing are optional. Once again, please do give us feedback on how it was! 

1 1/2 cups flour
1 1/2  tsp baking powder
3 eggs (separated)
3/4 cup butter (softened)
3/4 cup sugar
2 tbsp instant coffee
1/3 cup water

For Toppings:
12-15 almonds or walnuts (whole and crushed)

For Icing:
1 cup of granulated sugar
6 tablespoons of butter or margarine (softened)
1/2 cup of cocoa powder
1 cup of powdered sugar
1/3 cup of milk
1 tablespoon vanilla extract


  1. Grease and dust your pan or cake tin with butter/oil and flour.*
  2. Mix sugar, coffee and water in a big pan. Heat until sugar dissolves. Remove from heat, and keep aside to cool. 
  3. Sieve flour with baking powder.
  4. Beat egg whites till stiff, and then keep aside.
  5. Beat butter and yolks till creamy.
  6. Add the sugar-coffee syrup (Direction 2)
  7. Stir the sugar-coffee syrup in the sifted flour.
  8. Fold egg whites (Direction 4) into the mixture in two batches. Fold gently until well mixed.
  9. Transfer to the greased and dusted tin. First, level it, and then make a slight depression** in the
    middle of the mixture, by shifting some of it to the sides.
    Bake it in an oven at 180°C/350°F, for 40 minutes or till firm. Transfer to a serving platter.
Toppings and Icing: 

(Make the Icing after, or while the cake is baking.*** )
  1. Cream butter. In a large bowl, whip butter at medium speed with an electric mixer, or with a whisk, until it is fluffy.
  2. Blend dry ingredients. In a small bowl, sift or whisk to combine cocoa and granulated sugar.
  3. Combine ingredients. Add the cocoa/sugar mix alternately with milk. Do not add too much milk, or the mixture will become too thin.
  4. Beat until the mixture is spreading consistency. If too thick, add more milk, one teaspoon at a time. If too thin, add more cocoa/sugar mixture.
  5. Add 1 tablespoon vanilla. Blend well.
  6. Add powdered sugar. Whisk in the powdered sugar, blending well so there aren’t any lumps.
  7. Spread on the cake! For a more professional look, make sure it is even.
(It is okay to sprinkle the nuts on top, but this easy technique makes it look more professional:)
  1. Toast the whole nuts in a non-stick pan till light golden. 
  2. Sprinkle the toasted and the crushed nuts on top, and serve.

*We grease and dust the tin/pan so that the cake comes out easily after baking, and does not stick to the bottom.
** If a depression is not made in the middle, the cake will overflow, because a cake rises from the middle.
***If the icing is kept too long, it becomes hard.

The Coffee Cake recipe has been taken from Nita Mehta’s Bakes and Cakes, but has been tried by me.
The Icing recipe has been taken from

Good Luck!