Vietnamese Coffee Ice Cream is a rich and creamy treat that brings the bold, robust flavor of Vietnamese coffee into a frozen delight. Made with strong brewed coffee or espresso and sweetened condensed milk, this ice cream perfectly balances bitterness and sweetness, creating an indulgent dessert that coffee lovers will adore. The use of condensed milk adds a silky texture and a luscious sweetness, reminiscent of traditional Vietnamese iced coffee. It’s the perfect summer treat or after-dinner dessert, offering a refreshing yet bold flavor experience.
Ingredients
- 1 cup strong brewed Vietnamese coffee (or espresso)
- 1 cup sweetened condensed milk
- 2 cups heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Brew the coffee: Brew a strong cup of Vietnamese coffee using a Vietnamese coffee filter or espresso. Let the coffee cool to room temperature.
- Mix the ingredients: In a mixing bowl, combine the cooled coffee, sweetened condensed milk, heavy cream, vanilla extract, and a pinch of salt. Stir until fully combined.
- Chill the mixture: Cover the mixture and refrigerate for at least 1 hour to chill thoroughly.
- Churn the ice cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically about 20-25 minutes, until it reaches a soft-serve consistency.
- Freeze: Transfer the churned ice cream to an airtight container and freeze for at least 2-4 hours, or until it firms up to your desired consistency.
- Serve: Scoop the Vietnamese Coffee Ice Cream into bowls or cones and enjoy the creamy, bold coffee flavor.
This Vietnamese Coffee Ice Cream is a deliciously bold and creamy dessert, perfect for coffee lovers and anyone looking to cool off with a unique frozen treat!
