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.
I don’t think I’ve ever had Vietnamese coffee, but I’m sure I can find it nearby. Coffee ice cream is my favourite, though and I have H-D coffee ice cream at least once a month. More often if I can think of a good reason to treat myself, like I got all the dinner dishes washed within 30 minutes of everybody leaving the table. This recipe could save me a bundle! (and add a ton to my hip area. 🙁 )
Hi Deborah! First of all… LOVE your avatar! My husband and I quote Monty Python lines to each other all the time! Coffee ice cream is my absolute favorite. I’m glad I can save you a bundle on feeding your habit, and sorry in advance for any increase to the hip area 😉 Hope you have a great weekend!
This looks like pure perfection, Kathleen! I love that you did a no-churn recipe because I don’t have an ice cream maker :p Also, your photos are gorgeous <3
I’m all about no-churn recipes… last thing I need is another piece of kitchen equipment 😉
three things happened when i read this post: 1) i fell in love with your father when i read he eats ice cream every evening. in the world of food freak piggy people… how rock star is that? 2) your phrase, ” iced latte with some legs” killed it. i am using those words on this pin, on this bookmark, and will be scheduling a full back tattoo with that phrase in hand. 3) i am insane for coffee and drink and eat it in every way possible. did i mention i chose my second apartment in the city based upon coffee shop locations? hell, i would brush my teeth with it if brown biters ever come into style. so why have i not thought of using the cold brew method when applying same to desserts is enough to make me question my sanity ♥ ♥ ♥
Lol, you always have THE best comments! I want to be the first to see a picture of that back tattoo 😉 Hope you have a fantastic weekend girlie, xo!
You would have loved my Dad. During the infamous Ice Storm way back (when?), my father phoned my son, long distance, to tell him not to worry, because he (my father) was eating all the ice cream in the freezer so none of it would go bad and be wasted. It was so thoughtful of him.
I too am a huge fan of no churn ice cream…which means this has my name all over it! I love it – I won’t need to brew a pot of coffee for dessert – it’s all in one! Lovely!
You could still brew that cup of coffee and make an affoato 😉
omg, this looks amazing! How can it have that gorgeous texture and be NO CHURN! We love ice cream, especially of the coffee variety so this is a must try.
I was surprised by the texture as well! Don’t you just love when things like that happen?
Ohhh this sounds amazing! No churn ice cream is seriously one of the best baking discoveries I have ever made – I don’t know how I lived without it for so long, thinking that anything made with condensed milk couldn’t be that good. So wrong!!
I made a miso butterscotch swirled no-churn version on the weekend – next time I think it will have to be coffee (though I think I would be really tempted to add a chocolate swirl, because isn’t coffee + chocolate just the best thing?! Do you think this would work if you made a shot of espresso and cooled it in the fridge, rather than using cold brewing?
Ooo… I love miso in desserts! It’s such a wonderful and unexpected ingredient and that miso butterscotch sounds incredible! And YES, a chocolate swirl added the coffee ice cream would be a…maz…ing!
I think a shot of espresso cooled in the fridge would work! I may even do 2, because I really like a good coffee taste – and between the whipping cream and condensed milk, it really mellows the flavor. I don’t think the minimal amount of water from the espresso will alter the texture much. I’d love to know how it turns out if you give the espresso a try!
As hot as it is here, I’ve been ceaving ice cream, and I love that this is no churn (even though we have an ice cream maker, no room in thr freezer). Also, some friends left some Vietnamese coffee here, but both are instant and already sweetened. Don’t know if that could work?
I know how that goes, Cathy – my freezer is jam packed! That’s so fantastic that your friends left some Vietnamese instant coffee (those are some great friends)! Yes, the instant will work perfectly! Is the coffee already sweetened? If so, you may need to play with the amount of sweetened condensed milk you add. Since I don’t know how sweet your coffee already is, it’s hard for me to advise you on how much you should cut back – so I would trust your gut on that one. I’d love to know how it turns out! 🙂
OMG. DELICIOUS. I need to make this recipe! Your dad must have enjoyed you making this, because I am drooling over these photos. I also love that this is no churn and looks so simple to make. Looks like I need to go pick up some Vietnamese coffee. 🙂 Great recipe!
Thanks so much Amanda! Yes, pick up some Vietnamese coffee! (A good French dark roast will do in a pinch too) 😉
My mouth is watering!! I love vietnamese coffee and coffee ice cream, so I can only imagine how great this is! Love your no churn method, too 🙂
Thanks Coley! It’s like it was a combo meant to be, right? 😉
I have recentlytried mango ice cream using whipped cream and it turned out awesome . so YES I am quite confident to try this flavor
Ooo… mango ice cream sounds wonderful! I hope you enjoy this one as well, Priya! 🙂
Omg vietnamese coffee is an absolute favorite -such a genius idea to put it in ice cream!!!
Thanks Anne! Vietnamese iced coffee is so perfect when it’s warm out… you just gotta make it into ice cream! 🙂
What a delicious idea to turn the Vietnamese coffee into ice cream. I must try this.
Thanks Janette! Hope you’re having a wonderful weekend!
Loving that first photo of you holding your ice cream bowl. That must have taken such discipline to not eat the props before finishing the shoot. LOL Your recipe sounds so easy, cant wait to try…
No, I was just thinking ‘suck in your stomach, suck in your stomach’. Lol! 😛
Omigosh, Kathleen… I swear, you make the best food! Funny thing is, I’ve been dreaming about ice cream for months now. It appears I have been waiting for this moment. 😉 Can there honestly be a better thing than Vietnamese coffee ice cream? I’m sitting here, furrowing my brow… and I just cannot think of one. Love that you made this no churn as well! Your dad is just like my mom, btw. She must have something sweet after dinner (be it ice cream, cookies… all of that good stuff). 😉 Pinning! Have a great weekend, K!
Aww… thanks, Demeter! I’m so glad you think so! My dad has to have ice cream after dinner and something sweet for breakfast like a scone or cinnamon roll. Funny thing, it’s only been like that in the past few years 😉 Hope you have a wonderful weekend too!
This is no churn??? I need this in my life!
Also, I have never tried Vietnamese ice cream, but you are making it sound amazing!
Isn’t no churn the best?! I don’t know where I could possibly put another piece of kitchen equipment 😉