Who doesn’t need a little ice cream right now?
This Vietnamese Coffee Ice Cream is pretty special. Creamy with a real coffee kick!
Living here in Southern California, I’m near Little Saigon in Westminster, California–the largest Vietnamese community outside of Vietnam. That gives me entree to all sorts of Vietnamese food delights–from the everyday to the esoteric. From a gazillion permutations of brightly-colored chili sauces to homemade tofu, it’s here.
For a very long time I’ve seen Vietnamese locals cruising the lanes of local stores nursing a milky-looking Vietnamese coffee creation–either hot or gloriously iced. Once I got up the courage to try one, I was hooked. And, of course, that brought me home to surf my cookbook collection (and the Internet!) for a recipe. There were a lot and I’ve happily enjoyed the treat ever since.
But Vietnamese Coffee ice cream! Who knew?
This recipe is adapted from Meera Sodha’s cookbook East. You can buy the cookbook through your local bookstore or at Amazon here.
Here is the recipe as I adapted it to my kitchen. This recipe is too simple not to add it to your cooking repertoire–a piece of cake! Speaking of cake, this would be pretty wonderful scooped on top of a small square of chocolate cake or a chocolate brownie.
Vietnamese Coffee Ice Cream
Ingredients
- 4 T. espresso coffee concentrate (I used Trader Joe's brand)
- 3 C. heavy cream
- 1 14-ounce can condensed milk
Directions
- Step 1 Whip cream to soft peaks.
- Step 2 Mix espresso concentrate and condensed milk. Fold this mixture into the whipped cream.
- Step 3 Chill ice cream batter and then process in your ice cream maker. If your ice cream maker makes a “soft-serve” kind of ice cream (as does mine) spoon the soft ice cream into a freezer container and firm it up in the freezer.
