Serves 1
35 min
Vietnamese Coffee Ice Cream
Recipe GLPRfda4c1aa0d79e0
A creamy, rich ice cream infused with strong dark roast coffee, sweetened condensed milk, and whole milk. This Vietnamese-inspired frozen dessert delivers intense coffee flavor with a smooth, indulgent texture. Perfect served in a glass or cone for an elegant cold treat.
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Ingredients
1 cup (400 g) sweetened condensed milk
1½ cup water
½ cup (40 g) dark roast ground coffee
1 tbsp dark roast ground coffee (for topping)
⅓ cup whole milk
Directions
Bring water to a boil in a saucepan over medium-high heat.
Remove from heat and stir in 1/2 cup ground coffee. Let steep for 5 minutes to extract the full coffee flavor.
Pour the coffee mixture through a fine-mesh strainer or cheesecloth into a bowl, discarding the coffee grounds. You should have approximately 1 cup of brewed coffee.
In a mixing bowl, combine the sweetened condensed milk, brewed coffee, and whole milk. Stir until fully blended and smooth.
Transfer the mixture to a container suitable for freezing. Cover tightly.
Freeze for at least 30 minutes, stirring occasionally with a fork every 10 minutes to break up ice crystals and create a smooth, creamy texture.
Once frozen to desired consistency, scoop into serving glasses or cones and top with 1 tablespoon of ground coffee if desired. Serve immediately.
