The Talk: Smoked Coffee Ice Cream Floats Recipe + Grilled Zucchini


The Talk: Chef Adam Perry Lang

The Talk welcomed Chef Adam Perry Lang with a menu in honor of Thursday Night Football on CBS. Be sure to try his Butter Bombed Porterhouse Hoagies, along with these grilled veggies and Coffee Ice Cream Floats.

The Talk: Adam Perry Lang Grilled Zucchini & Summer Squash Recipe Ingredients

Make your vegetable cuts chunky so they don’t fall through the grill.

  • 4 medium Zucchini
  • 4 medium Yellow Squash

Marinade Ingredients

The Talk: Smoked Coffee Ice Cream Floats Recipe + Grilled Zucchini

The Talk welcomed Chef Adam Perry Lang, who made a creative dessert of Smoked Coffee Ice Cream Floats, perfect for the caffeine lover with a sweet tooth.(Everything /

  • 1 cup Orange Juice
  • Juice of 2 Lemons
  • 1 tbsp Japanese Soy Sauce
  • 1/3 cup chopped Scallion whites (+ 3 tbsp; use greens for garnish)
  • 1 tbsp chopped Ginger
  • 1 6 oz block Pecorino Romano Cheese
  • 1/4 cup chopped Chives
  • 1/4 cup Honey
  • 5 cloves peeled, sliced Garlic
  • 2 tbsp chopped Shallots
  • 1/3 cup chopped Scallions
  • 1/2 cup Olive Oil (+ 1/4 cup)
  • Salt & Pepper

Adam Perry Lang: The Talk Grilled Zucchini & Summer Squash Recipe Directions

  1. Trim ends of zucchini and squash.
  2. Split them lengthwise and place them in resealable bags.
  3. Combine marinade ingredients in a blender.
  4. Pour over vegetables, press out excess air, and seal to marinade in the fridge for one hour.
  5. Preheat a grill on medium.
  6. Remove veggies from marinade and dry with paper towels.
  7. Toss with olive oil in a bowl.
  8. Grill on the grates, with the lid closed, about six minutes, until well marked.
  9. Flip and repeat the cooking process for six minutes on the other side. Use a grill weight to prevent curling if you like.
  10. Arrange squash on a serving plate, sprinkled with salt and pepper.
  11. Shave as much cheese as you like over the top.
  12. Top with scallions and chives.
  13. Drizzle with honey and serve as a side dish or stuffed in a hoagie.

The Talk: Adam Perry Lang Smoked Coffee Ice Cream Floats Recipe


  • 10 tbsp Smoked Ground Coffee
  • 4 scoops Vanilla Ice Cream
  • 8 cups Filtered Water


  1. Preheat a French press with boiling water (not the same filtered water you’ll need later).
  2. Once the press is hot, discard that water.
  3. Boil eight cups of filtered water and reserve.
  4. Add grinds to empty press. Return half the water. Stir after 30 seconds.
  5. Add remaining hot water and place the lid on.
  6. Let brew about 3 1/2 minutes before pressing the plunger.
  7. Scoop ice cream into four heatproof glasses.
  8. Pour smoked coffee over the ice cream and serve with straws.


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