Mom and I love Vietnamese Iced Coffee. If you’ve never had it, it’s super rich coffee that’s mixed over ice with condensed milk. It’s pretty amazing. But unfortunately, Mom and I are very sensitive to caffeine and there’s not a decaf version. That’s why when I saw this recipe for Vietnamese Coffee Ice Cream, I was thrilled, because I knew I could use decaf instant coffee! Now I don’t have to choose between my favorite ice cream flavor and sleep! This ice cream is phenomenal. It’s so silky smooth and tastes just like Vietnamese Iced Coffee.
I decided to make this last week to celebrate the end of my semester. When we were little, to celebrate the end of the school year, Sister and I would get to have a giant ice cream sundae with several flavors of ice cream and all sorts of delicious treats on top. It was definitely a highlight! So instead of going crazy with lots of store-bought flavors, I decided to put the ice cream maker to good use and start a new tradition of making my own ice cream to celebrate the end of school.
What ice cream would you make to celebrate?
Vietnamese Iced Coffee Ice Cream
Adapted from Seven Spoons
- 1 can (12oz) evaporated milk
- 1 can (14oz) sweetened condensed milk
- 1 cup (half pint) heavy cream
- 3 Tbsp instant coffee powder (I recommend decaf)
- 2 tsp vanilla extract
- pinch of salt
Add all the ingredients to a saucepan and whisk over medium high heat until the coffee has dissolved and the liquid begins to steam. Remove from heat and let steep for about 20 minutes. Use a fine mesh sieve and strain the liquid into a tupperware container. Refrigerate for at least 3 hours or overnight.
Once chilled, use your ice cream maker to chill the ice cream (this takes about 30 minutes in mine, but follow your maker’s instructions), spoon the ice cream into a tupperware container and freeze for several hours. After using the ice cream maker, the ice cream is more like gelato, very soft. If the ice cream hardens too much in the freezer, then just allow it to sit for about 5 minutes before serving.
Because I like a little crunch with my ice cream, I topped this with an almond brittle (recipe coming soon)!