Vietnamese Iced Coffee is fantastic, hot day or otherwise! Now imagine that sweet and creamy beverage made into ice cream. What makes this even better? NO expensive, counter – cluttering piece of equipment needed!
Have you had Vietnamese iced coffee? It’s like an iced latte with some legs. Strong coffee with a touch of chicory, balanced by sweetened condensed milk, and poured over ice – it’s like a little sip of heaven on a hot summer day.
My dad LOVES ice cream, has it every night after dinner. So when my parents were visiting last week, I made sure to have some ready for him in the freezer. A 1/2 gallon was gone before the week was out, so my dad went to the store and picked up my personal favorite… coffee ice cream. I don’t eat a lot of ice cream, but when I do, I prefer coffee. Hmm… did that just sound like the an ice cream version of a Dos Equis commercial?
In any event, that got me thinking about making my own coffee ice cream, but of course there had to be a twist. A Vietnamese coffee ice cream sounded perfect! I tried several different methods – brewing, steaming, etc. But I found starting with a cold brew to start worked best. Cold brewing is just as is sounds, you’re steeping coffee grounds in cold liquid until it’s perfectly infused. The process does take longer, expect at least 12 hours of steeping. But the result you get is a much smoother taste. What’s more, in order to whip the cream into soft peaks (this will give you a nice texture in the end), the cream needs to be cold. So a cold brew was the way to go.
The result… smooth, creamy, and rich Vietnamese coffee ice cream!
- 1/4 cup Vietnamese coffee*
- 2 cups heavy whipping cream
- 1 (14 ounce) can sweetened condensed milk
- Combine the coffee and the cream in a bowl (if you have a large measuring cup with a pour spout , that works best). Stir well, cover, and allow to steep in the refrigerator at least 12 hours and up to 24.
- When ready, remove from the fridge and strain through a fine-meshed sieve into a large bowl. Discard the grounds. Then add the condensed milk and whip the contents with an electric egg beater, just until thickened – don’t over whip.
- Pour the mixture into a container a freeze for at least 6 hours.