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Vietnamese Coffee Ice-Cream

  • Author: Taming of the Spoon
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes (plus chilling and freezing time)
  • Yield: 1 scant quart 1x
  • Category: Dessert
  • Method: Freezer
  • Cuisine: Vietnamese

Description

This recipe takes all the great things about Vietnamese iced coffee and turns it into ice-cream. Sweetened condensed milk adds extra flavor and keeps it authentic.


Ingredients

Scale
  • 1 1/2 cups water
  • 1/2 cup dark roast ground coffee
  • 2/3 cup sweetened condensed milk
  • 2/3 cup heavy cream

Instructions

  1. Brew. Brew coffee with the 1 1/2 cups of water and 1/2 cup of ground coffee. You should end up with about 1 cup of very strongly brewed coffee.
  2. Mix. In a medium bowl, whisk together 1 cup of brewed coffee, sweetened condensed milk, and cream until combined. Cover and chill the mixture thoroughly (I like to chill mine overnight).
  3. Freeze. Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s instructions. Then, transfer the ice cream to a freezer-safe container, cover and freeze until firm, 3 to 4 hours, before serving.

Notes

Recipe adapted from The Perfect Scoop cookbook via Cafe Fernando.

Keywords: vietnamese coffee ice-cream, vietnamese iced coffee, coffee ice-cream

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