Go Back
To make a delightful Vietnamese coffee ice cream, you need a few simple yet rich ingredients. Here's the list: - 1 cup strong brewed Vietnamese coffee (or espresso, cooled) - 1 cup sweetened condensed milk - 1 cup heavy cream - 1/2 cup whole milk - 1 teaspoon vanilla extract - Pinch of salt These ingredients create a creamy, sweet treat. The strong coffee gives it a bold flavor, while the sweetened condensed milk adds a nice sweetness. The heavy cream and whole milk provide a rich texture that makes every scoop a delight. Don’t forget the vanilla extract and salt; they enhance the overall taste. Each element plays an important role in this recipe, ensuring you create a truly tasty ice cream. {{ingredient_image_1}} To start, take your cooled Vietnamese coffee and pour it into a mixing bowl. Add the sweetened condensed milk to the coffee. Stir well until the two are fully blended. This mixture will give your ice cream its rich flavor. If you want it sweeter, feel free to add more sweetened condensed milk. Just taste as you go! Next, grab another bowl. In this bowl, whisk together the heavy cream, whole milk, and vanilla extract. Add a pinch of salt to enhance the flavor. Whisk until the mixture starts to thicken a bit, but don’t whip it. We want a smooth blend, not stiff peaks. Now it’s time to bring everything together. Gradually pour the coffee mixture into the cream mixture. While you do this, keep whisking. This helps achieve a smooth texture without lumps. Make sure everything is well combined. A uniform mix is key to a great ice cream. Once combined, pour the mixture into your ice cream maker. Follow the maker’s instructions for churning. This usually takes about 20 to 25 minutes until it reaches a soft-serve texture. After churning, transfer the ice cream to an airtight container. Freeze for at least four hours. For the best scoop, let it sit at room temperature for a few minutes before serving. Enjoy your delicious treat! To get the best taste in your Vietnamese coffee ice cream, use strong brewed Vietnamese coffee. This coffee has a rich, bold flavor. It makes the ice cream taste smooth and deep. If you can't find Vietnamese coffee, espresso works well too. Just remember to cool it before mixing. Quality sweetened condensed milk is key to this treat. It adds a sweet, creamy touch that makes the ice cream special. Look for brands that use whole milk for the best taste. This makes your ice cream more delicious and authentic. Creaminess in ice cream is all about the right mix. To improve creaminess, use heavy cream and whole milk. This combination gives a rich, smooth texture. Don't over-whisk the cream; just mix until it's slightly thickened. When it comes to scooping, let the ice cream sit at room temperature for a few minutes. This softens it just right. Use a warm scoop to help it glide out easily. Enjoy your scoop of this delightful treat! Pro Tips Use Fresh Coffee: For the best flavor, use freshly brewed Vietnamese coffee or espresso. The taste of the ice cream will greatly depend on the quality of the coffee used. Chill Your Ingredients: Make sure your heavy cream and milk are well chilled before mixing. This helps achieve a smoother texture and improves the churning process. Don’t Over-Churn: Keep an eye on the ice cream while churning. Over-churning can lead to a grainy texture, so stop once it reaches a soft-serve consistency. Experiment with Flavors: Feel free to add additional flavorings like a pinch of cinnamon or a splash of coffee liqueur for a unique twist on the classic recipe. {{image_2}} You can make your Vietnamese coffee ice cream even more fun by adding extra flavors. Here are some great ideas: - Chocolate Swirls: Drizzle in some melted chocolate during churning. It adds rich taste and looks pretty. - Caramel Swirls: Swirl in caramel sauce for a sweet, sticky treat. It pairs well with coffee flavor. - Nuts: Try adding chopped nuts like almonds or hazelnuts. They add crunch and a nutty flavor. - Chocolate Chips: Toss in chocolate chips for some extra sweetness. They melt slightly but keep their shape. If you want a dairy-free version, you can swap some ingredients. Here are two easy options: - Coconut Milk: Use coconut milk instead of heavy cream and whole milk. This gives a creamy texture with a hint of coconut flavor. - Lactose-Free Options: If you are lactose intolerant, choose lactose-free milk. It works well in this recipe without losing taste. With these variations, you can customize your ice cream to suit your taste. Enjoy creating your perfect bowl of Vietnamese coffee ice cream! To keep your Vietnamese coffee ice cream fresh, use airtight containers. These containers help stop air from getting in, which can cause freezer burn. I suggest using a container that fits the ice cream snugly. This way, you limit the air space inside. You can also press a piece of wax paper on the ice cream’s surface before sealing. This adds another layer of protection. In the freezer, your ice cream lasts about two weeks. After that, it may start to lose flavor and texture. Signs of spoilage include ice crystals on the surface or a change in color. If your ice cream smells off or tastes stale, it's time to toss it. Always check for these signs before enjoying your treat. Vietnamese coffee ice cream has a few key ingredients. You will need: - 1 cup strong brewed Vietnamese coffee (or espresso, cooled) - 1 cup sweetened condensed milk - 1 cup heavy cream - 1/2 cup whole milk - 1 teaspoon vanilla extract - Pinch of salt These ingredients work together to create a rich, creamy, and sweet treat. The strong coffee gives it a bold flavor, while the sweetened condensed milk adds a unique sweetness and creaminess. Yes, you can make this recipe without an ice cream maker! Here are two easy methods: 1. Freezer Method: After mixing your ingredients, pour the mixture into a freezer-safe container. Place it in the freezer. Every 30 minutes, take it out and stir it well with a fork. Repeat this for about 4 hours. This helps break up ice crystals and makes the ice cream creamy. 2. Blender Method: Blend the mixture to make it smooth. Pour it into a container and freeze. Every hour, blend it again for a few seconds. This helps keep the texture light and fluffy. Vietnamese coffee is quite different from regular coffee. It is usually stronger and sweeter. Here’s what sets it apart: - Brewing Method: Vietnamese coffee uses a drip method called "phin". This creates a thick, rich brew. - Flavor Profile: It has a bold flavor with chocolate and nutty notes. This makes it perfect for ice cream. - Sweetness: The use of sweetened condensed milk gives it a creamy sweetness that you won’t find in regular coffee. You can find Vietnamese coffee ice cream in some specialty stores or local cafes. Here are a few places to check: - Asian Grocery Stores: Many have a selection of unique ice cream flavors. - Local Cafes: Some cafes that serve Vietnamese coffee may offer this ice cream. - Online: Look for brands that produce Vietnamese coffee ice cream. You can often order directly from their websites. Exploring these options can lead to finding this delightful treat! This ice cream recipe uses rich Vietnamese coffee and sweetened condensed milk. The creamy texture comes from the heavy cream and whole milk. You can customize it with flavors or dairy-free options. Store it carefully to maintain freshness and enjoy it for weeks. Overall, making this ice cream is straightforward and rewarding. You’ll delight in every scoop, and the great taste will impress anyone who tries it. Enjoy making your own delicious dessert at home!

Vietnamese Coffee Ice Cream

A creamy and rich ice cream infused with the bold flavors of Vietnamese coffee.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 4 hours 15 minutes
Course Dessert
Cuisine Vietnamese
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup strong brewed Vietnamese coffee (or espresso, cooled)
  • 1 cup sweetened condensed milk
  • 1 cup heavy cream
  • 0.5 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 pinch salt

Instructions
 

  • In a mixing bowl, combine the cooled Vietnamese coffee and sweetened condensed milk. Stir until well blended.
  • In another bowl, whisk together the heavy cream, whole milk, vanilla extract, and a pinch of salt until it is slightly thickened but not whipped.
  • Gradually pour the coffee mixture into the cream mixture, whisking continuously until everything is smooth and fully combined.
  • Taste and adjust sweetness if desired by adding more sweetened condensed milk.
  • Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, or until it reaches a soft-serve consistency.
  • Transfer the churned ice cream to an airtight container and freeze for at least 4 hours, or until firm.
  • For a smoother texture, let the ice cream sit at room temperature for a few minutes before scooping and serving.

Notes

For a smoother texture, let the ice cream sit at room temperature for a few minutes before scooping.
Keyword coffee, dessert, ice cream, Vietnamese