By Sara Croft, Food Blogger/Owner @ Solid Gold Eats
Need a little wake me up for dessert or a summery twist on your morning coffee? Try this creamy, rich ice cream recipe, made with dark roasted coffee and sweetened condensed milk.
Traditionally, Vietnamese coffee, ca phe sua da or cà phê sữa đá, is made with hot water dripped into a cup over finely ground coffee through a French drip filter and blended with a hefty portion of sweetened condensed milk.
Since this recipe uses less than two cans, try adding a spoon full to your next morning cup o’ Joe with the leftovers and you’ll get a taste of what this ice cream is like.
I add vanilla extract and bourbon because those flavors complement the strong coffee and the very sweet condensed milk. If you use a homemade vanilla extract that was made with alcohol, only use 1 tsp bourbon so that you don’t risk adding too much alcohol to the recipe causing the ice cream to keep from freezing.
Vietnamese Coffee Ice Cream
- 1 ½ cups sweetened condensed milk
- 1 ½ cups strongly brewed coffee
- ½ cup half and half
- 1 tsp vanilla extract
- 2 tsp bourbon
- Pinch of finely ground coffee
In a large bowl, combine the sweetened condensed milk, coffee, half and half, vanilla extract and bourbon.
Whisk to incorporate, then add the pinch of coffee and whisk again. Chill the mixture in your refrigerator for 2 hours.
Churn in your ice cream maker according to manufacturer’s directions.
Store in the freezer for 1 hour before serving.
Sara Croft is a food adventurer with a passion for creating and a hunger for culinary inspiration. Her recipes have been featured on The Huffington Post’s Taste section and Tastespotting.com. You can find out more on Sara, her recipes and her food adventures on her site, SolidGoldEats.com.