Homemade Tim Hortons Ice Capp

Recreating the taste of this famous Canadian iced coffee at home is a breeze, with perfectly mastered icy texture. In a blender, you often get chunks of water ice: here, the slow churning produces a truly smooth finish. Whether you are making this drink for brunch or a late-afternoon treat, the end result through a straw is deliciously indulgent. That is the advantage of properly calibrating the cream and the sugar base before even starting the machine.

Homemade Tim Hortons Ice Capp

Recipe by Camille RoosCourse: Frappé / coffeeCuisine: CanadianDifficulty: Easy

Servings

4

people

Prep

5

minutes

Freeze time

45

minutes

Total time

50

minutes

Recreating the taste of this famous Canadian iced coffee at home is a breeze, with perfectly mastered icy texture.

Ingredients

• 500 ml strong or cold-brew coffee (pre-chilled)

• 300 ml light cream (10% or 15% fat)

• 200 ml sweetened condensed milk

• 1 teaspoon vanilla extract

Instructions

• In a pitcher, mix thoroughly the cold coffee, cream, sweetened condensed milk, and vanilla extract until you obtain a completely uniform mixture. The sweetened condensed milk provides the necessary sugar to prevent the mixture from freezing solid.
• Pour this mixture of approximately 1 litre into the vessel of the Ninja Slushi, ensuring the liquid sits right between the min and max marks on the wall.
• Select the Frappé programme (FS301) or Milkshake (XL and Max) and let the machine work until you reach the desired thick consistency.
• Serve immediately with a wide straw, optionally adding whipped cream on top for that authentic coffee shop look.

Mocha Version

Add 3 tablespoons of chocolate syrup to the mixture before pouring it into the machine for a deliciously cocoa-infused touch.

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The importance of condensed milk for texture

To get that typical finish of professional coffee frappés, you cannot just settle for an espresso and a splash of milk. The secret of the Ice Capp lies in the sweetened condensed milk, which plays a double role here. First, it adds that slightly caramelised aromatic note. Then, and this is decisive for our machine, its sugar acts as an antifreeze. Without it, the liquid would end up freezing into one solid block of hard ice. By combining this sweet base with the 15% light cream, we ensure the right fat content for the body of the drink. The principle of balance remains exactly the same as for a homemade strawberry milkshake in the Ninja Slushi: you need substance to coat the palate without it separating in the cold.

Choosing the right programme for your model

On the classic FS301 model, there is no hesitation: the Frappé programme is tailored for this type of milky drink. The churning rhythm prevents the mixture from becoming too firm. If you own a larger format (the XL or Max ranges), you will notice that this function is absent. The trick is to turn to the Milkshake programme. It does the job very well; the texture will be slightly less thick, but three beeps will signal that the drink is ready. Another golden rule to save time, learned after seeing cycles drag on: use very cold coffee. By pouring in liquid that comes straight from the fridge rather than at room temperature, you save churning time.

Have you tried replacing the cream with a plant-based milk?

Frequently asked questions

Why does my iced coffee take so long to set?

The manufacturer indicates between 15 and 60 minutes depending on the volume and starting temperature. If your liquids were lukewarm or at room temperature, the machine must first cool everything down before freezing. Use cold-brew coffee or leave it in the fridge overnight.

Can I use sweetener instead of condensed milk?

No: the manufacturer requests to avoid artificial sweeteners and to have at least 4% sugar content. Without it, the coffee will freeze solid and jam the auger.

What should I do if the machine beeps and the auger is struggling?

Two beeps per minute with temperature lights turning on one by one from top to bottom indicate a lack of sugar. Add 15 to 30 ml of syrup per serving, mixed separately with a bit of the base before pouring, then restart the programme.