Italian Cream Iced Coffee

I’m teaming up with Seattles Best Coffee and showing y’all my absolute favorite coffee recipe! It’s like 80 degrees by the time I wake up in the morning, so Mathew decided it’d be an awesome idea to make iced coffee. This is really his recipe, so enjoy!

Prep time:5 mins | Cook time:5 mins|Total time:10 mins

The Vintage Modern Wife is teaming up with Seattle’s Best Coffee to bring you Italian Cream Iced Coffee! Perfect for hot summer mornings or a refreshing snack!


  • Large bowl with lid (or plastic wrap)
  • Large spoon
  • Coffee filter
  • Strainer
  • Pitcher
  • 2½ cups cold water
  • 1½ cups ground Seattle’s Best Coffee
  • Coffee Mate Fat Free Italian Sweet Cream creamer (1/4 cup)
  • Splenda (1-2 tsp)
  • Cinnamon (1 tsp)


  1. In your bowl, add 1 cup of cold water to your Seattle’s Best coffee grounds and stir gently with your spoon. Slowly add remaining 1½ cups of cold water, trying to agitate the grounds as little as possible.
  2. Cover your bowl with a lid or plastic wrap, and steep the grounds at room temperature for 12 hours.
  3. Strain the grounds through a filter and pour your coffee concentrate into a pitcher.
  4. To serve, add 1 part of your concentrate to 3 parts of water over ice.
  5. Add ¼ cup of the Coffee Mate Fat Free Italian Sweet Cream creamer, Splenda (to your liking), and cinnamon. Stir and enjoy!
  6. If you do not have some of these items don’t fret! I’ve got you covered!
  7. Alternative method:
  8. Make a pot of coffee with Seattle’s Best Coffee. Once brewed, put coffee into refrigerator until cold.
  9. To serve, fill your glass with ice and then pour coffee ¾ of the way up. Add Coffee Mate Fat Free Italian Sweet Cream creamer (1/4 cup), Splenda, and Cinnamon. Stir. Enjoy!