Vietnamese Iced Coffee Ice Cream

Yep.

I am a coffee ice cream maniac. I think it all started with my mom’s famous ice cream mud pie. My mom has made this since we were kids, and it’s the one dessert all of my cousins and my sisters clamour for at Christmastime – even when there’s a buffet of rich cakes and pastries and candies – it’s the mud pie that gets the attention, our forks and spoons ready to tuck into the dark chocolate crust, creamy coffee ice cream middle and chocolate fudge topping.

Our family is also a mega huge fan of the Cambodian/Vietnamese restaurant here in Vancouver called Phomn Penh, or PP as we call it (if you’re not from Vancouver and happen to be visiting, it is an essential food stop!). We’ve been going there for well over 20-odd years (probably more) and it is here where I got my first initial taste of Vietnamese iced coffee.

A little silver thingie went on top of a glass cup with some sweet creamy stuff on the bottom. Dark brown hot stuff drip-drip-dripped out the bottom, splashing onto the creamy stuff. Once it finished dripping, everything got all mixed together with ice and it was like a liquid power dessert that zinged like a coffee rocket through your veins upon first sip.

On a recent trip to T&T Supermarket with my dad, I finally bought my own “silver thingie” — in fact, a Vietnamese coffee press. Slowly over a crazy busy week I procured all of my ingredients to make the iced coffee: sweetened condensed milk, and today French dark roast medium-coarse ground coffee! (I bought the beans at a local coffee shop and had them ground). And now… I am so buzzed on this strong coffee. Here is a great tutorial on how to make Vietnamese iced coffee. After I made a glass of iced coffee for myself, it was time to move on to the main project: Vietnamese Iced Coffee Ice Cream.

This is the easiest ice cream ever and it tastes crazy-delicious creamy. It maintains an excellent texture straight out of the freezer, no setting out at room temp to warm up a bit! Next time I am going to try playing around with the amount of sweetened condensed milk as I like my ice creams not-too-sweet, but I wonder if it would mess with the perfect consistency, as there are no eggs in this recipe, thus the condensed milk gives it its thick creaminess…

Adapted from David Leibovitz’s recipe in the very excellent ice cream book The Perfect Scoop.

Vietnamese Iced Coffee Ice Cream

Ingredients

  • 1 can of sweetened condensed milk
  • 1 ½ cups of French dark roast coffee, brewed strong!
  • ½ cup heavy cream
  • a pinch of the dark roast coffee

To Make the Ice Cream

  1. Brew a very strong batch of espresso using French dark roast coffee.
  2. Place sweetened condensed milk in medium bowl.
  3. Whisk brewed coffee, heavy cream, pinch of dark roast coffee and sweetened condensed milk all together until combined.
  4. Cover and set in refrigerator until well chilled, 3-4 hours. Or try power-chilling it in the freezer but watch carefully!
  5. Pour into ice cream maker and churn it up according to maker’s instructions. I churned it up for about 25 minutes.

Enjoy this simple and delicious recipe!

13 Responses to “Vietnamese Iced Coffee Ice Cream”

  1. Justine

    AMAZING! You read my mind, I was just thinking of this flavour! :)

    Reply
  2. confetti

    GORGEOUS! Your new kitchen is a STUDIO.
    :)
    a

    Reply
  3. cArLa

    i am drooling as i write this… just thought you’d like to know.

    Reply
  4. miz creamcone

    Mmmm…I want to try!!! And now all I can think about is your mom’s ice cream mud pie. :)

    Reply
  5. lyndsay

    Aw! Thanks Justine!

    Confetti Confetti — so true… I have the best diffused light system… so stoked! xo

    LOL Carla!! :)

    Reply
  6. lyndsay

    hi marissa!! i am dying to do an ice cream tour of san francisco… i hope rich and i can make it there this year sometime…!!!
    :)

    Reply
  7. Lydia

    I’ve made this before, but it sounds like you were more successful than me. :( I recently made an espresso ice cream, mixing instant espresso into the custard, but it wasn’t such a success either, so I guess I just need to keep at it with my coffee flavours.

    Did you read David Lebovitz’s recent blog post about how he doesn’t get why people mess with his recipes when he spends so long perfecting them? Ha ha.

    Reply
  8. lyndsay

    lydia… too hilarious… i can’t help it, i’m a recipe-messer…

    actually my original plan was to brew the vietnamese style coffee and then throw that in with a custard base! i still might try that version too just for a test…! how much espresso did you put in to the custard?

    Reply
  9. domy1982

    thanks

    Reply
  10. miriam

    yummy!!

    Reply
  11. lyndsay

    noooo problem domy.

    thanks miriam! :)

    Reply
  12. moniqca

    Beautiful pictures and truly inspiring food! :)

    Reply
  13. lyndsay

    thank you, monica! ^__^

    Reply

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