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Vietnamese Coffee Ice Cream

Vietnamese Coffee Ice Cream

Deeba Rajpal
A very unusual and addictive Vietnamese Coffee Ice Cream that uses just 4 simple ingredients. It's silky, velvety, deep and sensuous, an absolute winner from The Perfect Scoop by David Lebovitz.
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Prep Time 10 minutes
Freezing 12 hours
Total Time 12 hours 10 minutes
Course Dessert
Cuisine Vietnamese
Servings 4

Equipment

  • 1 Ice Cream Maker
  • 1 Coffee Maker
  • 1 Bowl
  • 1 whisk

Ingredients
  

  • 1 tin sweetened condensed milk
  • 1 ½ cup water
  • ½ cup dark roast ground coffee
  • ⅓ cup full fat milk

Instructions
 

  • Brew a very strong coffee with the water and coffee to get 1 cup of strong coffee. An equal amount of a brewed espresso will work as well.
  • In a large bowl, whisk together the condensed milk, milk and brewed coffee. You can add a tbsp of coffee grinds if you like.
  • Place it in the ice cream maker according to manufacturer instructions, or like me set it in a large ice cream loaf pan, stirring every hour to break the crystals.
Keyword coffee, dessert, eggless, gluten free, sweet