vietnamese coffee ice cream

Have you had vietnamese coffee yet?
It's quite good, a little sweet, but if you make it at home you can adjust the sweetness level.
I got turned on to this coffee by this product at Whole Foods.

Wow, that was good!
But holy batman it is sweet, so I dilute mine a little with more milk and add in more coffee to it.

Since I'm on this 'homemade ice cream kick', this idea of really good espresso ice cream came to me at night--the time I crave espresso the most.  Why I don't know. Around 9 or 10pm at night I crave a large iced latte from Starbucks.  Not sure why, but it happens almost every night.
Funny because I can't drink any coffee or espresso after 1pm; I won't be able to sleep that night.
One cold, fall night I did act on that craving by having a large pumpkin latte at around 7pm--didn't fall asleep till 3am. Yeah that was fun.
With this ice cream I made two versions: one with full force fattening ice cream kind of way, made with heavy cream, and one with a less calorie way made with half & half.
The latter wasn't so good; kind of like an ice milk.
So if you want to try and make this with whole milk or half & half it will stink--unless you like ice milk!


Use a dark roast espresso powder or a Starbuck Via.
The Via's are wonderful for ice cream making.
I used Pike's Place Via--it's one of my favorites; not too strong, not too weak AND never bitter!




vietnamese coffee ice cream
print recipe

1 can (14 ounces) sweetened condensed milk
1 pint + ½ pint of heavy cream, cold
1 pint whipping cream, cold
3-4 dashes of cinnamon (if you have vietnamese cinnamon please use it!)
1 Starbuck Via (or 1 TB of high quality espresso powder)
giant pinch of sea salt

cook notes:
when you've mixed all the ingredients, do a quick taste-test and see if it needs more espresso or cinnamon. If you're using an espresso powder start off adding a little then work your way up.
I've only made this using Starbuck Via's, and I know how strong they are.
So if you can get a hold of the Via's please use them for this recipe.
Also, if you have vietnamese cinnamon, please use it! It's perfect for this recipe.

In a medium bowl, mix all the ingredients until all is dissolved. Do a taste-test and see how you like it.
Pour into a freeze-safe glass or other bowl that has a tight fitting cover.
I used a large glass bowl that has a tight fitting lid.
Let freeze for 2-3 hours.
Makes about 1 & ½ pints, roughly?