Coffee Ice Cream Sodas

• 1/4 cup strong, very hot espresso
• 2 tablespoons freshly ground coffee (ground for a drip filter - but see my note, below)
• 1-2 tablespoons dark brown sugar
• 2 tablespoons coffee liqueur or rum (optional, but recommended)
• 2 - 4 cups seltzer water (depending on the size of your glass)
• 1 - 2 cups premium coffee ice cream
• Whipped cream (optional)
• Chocolate syrup or finely grated chocolate (also optional)

1. Put the brown sugar in a cup or coffee pot in which you can make coffee using a drip cone. Put a filter in the cone, then the ground coffee in the filter.
2. Run the hot espresso over the ground coffee in the drip filter. Once it's all dripped into the cup, stir the coffee and sugar together until the sugar is dissolved. Let it cool a bit. (If you don't have a pour-over system, just steep the coffee grounds in the espresso for about 5 minutes, and then strain through a fine-mesh strainer, and then through a piece of moistened cheesecloth.)
3. Put a heaping tablespoon of coffee ice cream in each of two large glasses.
4. Divide the hot sugared coffee between the two glasses and stir each well to combine. Then add the liqueur or rum, if using.
5. Add the seltzer water until each glass is about 2/3 full. Stir it well.
6. Drop in one or two scoops of ice cream, to taste. Press them down to submerge in the seltzer water, then stir the liquid a bit and add another quick blast or two of seltzer to fill the glass.
7. If you like, top with whipped cream and/or chocolate syrup or finely grated chocolate.
8. This recipe was contributed by Food52 user AntoniaJames.

ubc, freshly ground coffee, brown sugar, coffee, seltzer water, coffee ice cream, cream, chocolate syrup

Taken from food52.com/recipes/12278-coffee-ice-cream-sodas (may not work)