Vietnamese Coffee Ice Cream

Name: Vietnamese Coffee Ice Cream
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 10
Cuisine: Vietnamese
Ingredients: 2 cups Heavy cream; ½ cup Coarsely ground dark roast coffee beans; ½ tsp Salt; 6 Whole cardamom pods, lightly crushed; 0.06 pinch Ground cinnamon; 14 oz Sweetened condensed milk; 4 Egg yolks

Recipe GLPR2029ad89fc7c06

Vietnamese

Dessert

35 min

160 cal

Servings: 10

Stovetop

SNAP eligible

A creamy, fragrant ice cream infused with robust dark roast coffee and warm spices like cardamom and cinnamon, finished with the richness of sweetened condensed milk. This Vietnamese-inspired treat is luxurious and sophisticated, perfect for serving after a special meal.

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Ingredients

2 cups Heavy cream

½ cup Coarsely ground dark roast coffee beans

½ tsp Salt

6 Whole cardamom pods, lightly crushed

0.06 pinch Ground cinnamon

14 oz Sweetened condensed milk

4 Egg yolks

Directions

Combine the heavy cream, coarsely ground dark roast coffee, salt, crushed cardamom pods, and cinnamon in a heavy-bottomed saucepan over medium heat. Stir occasionally and bring just to a simmer, then remove from heat. Let the mixture steep for 10 minutes to allow the flavors to fully infuse into the cream.
While the cream is steeping, place the egg yolks in a medium heatproof bowl. Slowly pour the sweetened condensed milk into the egg yolks while whisking constantly to combine them thoroughly.
Carefully strain the hot cream mixture through a fine-mesh sieve into a separate bowl, pressing gently on the solids to extract as much flavor as possible. Discard the spent coffee grounds, cardamom pods, and cinnamon.
Slowly pour the hot strained cream into the egg yolk and condensed milk mixture while whisking constantly to temper the eggs. Pour slowly to prevent the eggs from scrambling.
Return the entire mixture to the saucepan and cook over medium-low heat, stirring constantly with a heat-resistant spatula, until it reaches 160°F on an instant-read thermometer. This ensures the eggs are safely cooked. The mixture should thicken slightly and coat the back of a spoon.
Pour the custard through a fine-mesh sieve into a clean bowl to remove any lumps. Place the bowl over an ice bath (a larger bowl filled with ice and water) and stir occasionally until the custard is completely cool, about 10–15 minutes.
Transfer the cooled custard to an ice cream maker and churn according to the manufacturer's instructions, usually 20–30 minutes, until it reaches a soft-serve consistency.
Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours, or until firm enough to scoop. Serve in chilled bowls and enjoy the rich coffee and spice flavors.

Comments

Grocery List Plus Editorial Staff4.25

This no-churn ice cream hits on cost and availability: heavy cream, condensed milk, and spice staples are stocked everywhere in Charlotte, and the dish costs under $1.50 per serving. The stated 35 minutes is honest only if you count freezing time but skip the fact that custard-based recipes need a water bath and careful tempering—the real hands-on prep is closer to 20 minutes, then waiting. It's a same-night dessert (not a leftover play), but it feeds a crowd and asks for no special technique beyond patience with egg yolks. Vietnamese coffee culture has no local tie to Charlotte, so this works as a novelty rather than a seasonal anchor.