Kitchen Adventures: Vietnamese Coffee Ice Cream

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
  1. 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.
  2. 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).
  3. 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.

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