I love Vietnamese coffee (hot or cold), and when I came across this recipe I wondered to myself why I had never thought to turn this amazing sweet coffee into ice cream. I’ve made coffee ice cream before which has been successful , but this is a winner!!!!. I love the sweet creaminess of the condensed milk balanced out with the slightly bitter coffee.
I love making ice cream but have to admit I rarely eat it, I usually have a taste then dish it up for hubby and kids. But in this instance I couldn’t help myself after taking the photos for this blog, I couldn’t possibly put it back in the freezer, lets just say that it wasn’t the healthiest lunch that day 🙂 (maybe an extra walk for me this week).
This batch of ice cream didn’t last very long (at the hands of my family) so next time I make it, I will double the mix. When the kids sat up to their first bowl they all exclaimed “this is the best ice cream you have ever made” bless their little hearts I am pretty certain they say this every time I make a batch of ice cream, but on this occasion I think I have to agree with them.
- 180ml Vietnamese or expresso coffee (3 shots)
- 200ml sweetened condensed milk
- 400ml pure cream ( I used thickened cream that whisked till soft peaks formed)
- Whisk coffee together with the condensed milk
- then whisk in cream
- Place in ice cream churn and continue as per machine instructions.