This past Saturday, something monumental happened. Something that hasn’t happened in Seattle for a few solid weeks. The sun came out. And this wasn’t just a tease. It was solid sunshine all day with temperatures soaring into the 60s. (Don’t scoff–that’s considered legitimate shorts weather up here).
We spent a wonderful day at the dog park and just relaxed. All that sun made me really crave a good old fashioned warm weather dessert, so I decided to try David Lebovitz’s recipe for Vietnamese coffee ice cream.
I used Coffee Du Monde, because I love its delicious chicory flavor. If you are a Vietnamese iced coffee purist, you can use Trung Nguyen. This was a quick, easy, and delicious ice cream with minimal ingredients. It’s not custard based, so you don’t have to deal with any eggs or cooking. Winning. However, this ice cream does have a softer consistency and melts very quickly. So eat it fast!
Vietnamese Coffee Ice Cream
Adapted from Perfect Scoop by David Lebovitz via Cafe Fernando
Yield: About 1 quart
- 1 cup sweetened condensed milk
- 1 1/2 cup water
- 1/2 cup + 1 teaspoon ground coffee, divided
- 1/3 cup whole milk or heavy cream
- Place 1/2 cup ground coffee into French press. Add 1 1/2 cup boiling water, and steep for about 15 minutes for maximum coffee flavor. After straining you should be left with about 1 cup of coffee. Alternately, you can do this in an electric coffee maker using the same proportions.
- Whisk together 1 cup condensed milk, 1 cup coffee, and 1/3 cup milk or heavy cream. Chill the mixture thoroughly (about 12 hours in the fridge or 3-4 hours in the freezer), then freeze in your ice cream machine according to the manufacturer’s instructions. While machine is running, sprinkle in 1 teaspoon ground coffee. (Increase or decrease amount depending on personal preference).
- Transfer ice cream into a container with lid and place in freezer to harden. I recommend turning your freezer up to the highest setting.
I love the taste of Cafe Du Monde in my Vietnamese ice coffee, but you can use any darker roast coffee you prefer.
Allowing the coffee to steep in a French press will result in a more robust coffee flavor. Never a bad thing! You can also use a normal electric coffee maker.
The recipe is so simple–just mix all the ingredients together, and refrigerate in a container until thoroughly chilled.
My trusty Kitchen Aid ice cream attachment worked well for this task, but any ice cream maker will do. Sprinkle in about a teaspoon of coffee grounds while them machine is churning for extra coffee flavor.
My very favorite little kitchen helper soaking up the sun and wishing she could have a taste of that ice cream.
12 thoughts on “Kitchen Adventures: Vietnamese Coffee Ice Cream”
All of this warm weather makes me want ICE CREAM
please feel free to stop by and say hi.
Thanks for stopping by!
i feel the need to make this, being half vietnamese and all. the fact that it’s coffee and ice cream combined doesn’t hurt either. 🙂
Haha I guess you have no reason NOT to make it now! 🙂 I really like your blog btw, keep up the good work!
WOW! I didn’t know that Kitchen Aid has an ice cream attatchment!! I will have to get one and try my hand at ice cream… watch my blog for it… lol : ) you have some very interesting recipes on your blog that I look forward to trying! : )
Oh I love it! I went through a serious KitchenAid accessory phase a couple years ago, and the ice cream attachment was one of the byproducts. 🙂 I am definitely looking forward to reading your ice cream post!
Your favorite little kitchen helper looks like she could have some Rhodesian Ridgeback in her? How much does she weigh? She looks like my RR, he is a big boy at 100+ pounds.
Her face, her ears, white markings on chest and feet look Ridgeback-y to me.
We adopted her at the pound, so we aren’t exactly sure what she is! But I have a sneaking suspicion that she is part RR. She’s only about 50 pounds, but I can definitely see it in her face and the white on her chest, as you mentioned. We think maybe RR and small pit? She is very energetic, and incredibly cuddly and sweet. I mean seriously affectionate–she will come sit in my lap as if she actually thinks she’s a lap dog. Is your dog this way as well?
Hi Lauren – You’re a girl after my own heart! Not only did I recently (and finally!) get the ice cream bowl attachment for my birthday, I literally just post it-ed this coffee ice cream recipe from David Lebovitz’s book last night before going to bed! Wow, now I know that’s clearly a divine sign telling me to make it stat. I love that you used Cafe du Monde – will let you know how it goes!
Love the site, keep up the great work and feel free to swing by mine sometime. 🙂
Congrats on your recent acquisition of the ice cream bowl attachment–you are going to LOVE it. David’s recipe is truly fabulous, and so deceivingly easy. I hope you enjoy the ice cream. PS, I really like your blog and just added your RSS feed!
This sounds amazing! If you need some Trung Nguyen coffee to make it with, look no further: we sell it along with traditional Vietnamese drip filters: