Vietnamese Iced Coffee Ice Cream.
New early morning plan: coffee ice cream.
Who needs a cup? Scoop it into a cone and go about your day.
Better yet? Just scoop it into your cup. Or blend it into your iced coffee with coffee ice cubes.
This all sounds divine and I want to do every single idea five minutes ago.
This is the creamiest, dreamiest coffee ice cream I have ever tasted. It’s silky smooth. It’s studded with vanilla bean and cinnamon and swirled with sweetened condensed milk just like the real stuff.
I’m almost certain that just because of this, I will be consuming a ridiculous amount of coffee today. If you follow me on snapchat, then you saw me making this ice cream a few weeks ago. Which is depressing. Because it means that right now, it’s gone. And it’s all I want!
I know I’ve been on a no-churn ice cream kick this year, and I’m sure you can make a no-churn version of this by adapting this recipe. But the original vietnamese coffee ice cream recipe called for eggs, and the thought of that thick, custard-like ice cream sold me. It was the best decision ever.
This stuff is freezer gold.
Waaaaay back before I ever loved coffee, I was crazy about coffee ice cream. I even wrote a post about it! Does that just mean what I really love is coffee with cream and sugar? To make the taste of coffee? Most likely, yes.
I’ve loved coffee ice cream since I was a kid, if only because my grandparents ALWAYS had it. In fact, it was often the only flavor of ice cream they had in their freezer and we’d eat it with texas sheet cake. The smell of coffee alone has always been comforting to me, but then the taste of coffee ice cream?! I was sold.
Which is probably why I fell into the super basic frappuccino trap when they were first introduced.
Oh my! IN FACT! Before frapps were ever really a thing in my area, I was obsessed with getting a mocha coffee shake thing from Baskin Robbins when we were at the mall every other weekend or so. It was topped with cinnamon and so fantastic. THAT started the coffee downfall. I’m sure of it.
Making homemade ice cream in my kitchen is a tricky thing. Not because of the process, but because every single time I make it, every single time I churn a new flavor, let it freezer for eight hours and inevitably attack it with a spoon before those eight hours are up, I’m all OMG THIS IS THE BEST ICE CREAM TO EVER COME OUT OF MY LIFE.
Like the lemon cookie.
And the pumpkin gelato.
And the almond torte mascarpone.
And the milk chocolate ganache goat cheese ice cream.
*runs away and hides*
It must just be because making homemade ice cream is so exciting – it takes a little bit of work and a lot of patience and you can make all the flavors! That’s my goal. All the flavors.
(Except maybe this flavor, like, thirteen more times.)
Vietnamese Iced Coffee Ice Cream
- 2 1/2 cups heavy cream
- 1/2 cup coarsely ground coffee beans, I used vanilla!
- 1 tablespoon whole cardamom pods, crushed
- 1/2 teaspoon salt
- 1/8 teaspoon cinnamon
- 1 (14-ounce) can sweetened condensed milk
- 5 large egg yolks
- 1 tablespoon vanilla bean paste
- Combine the cream, coffee grinds, cardamom pods, salt and cinnamon in a saucepan over medium heat. Bring the mixture to a boil, stirring once, then turn off the heat and let the flavor steep into the cream. After 20 minutes, strain the cream through a very fine mesh sieve to remove all the grinds. Pour the mixture into another saucepan (or the same one, cleaned of grinds) and heat over medium heat.
- While the cream is heating, whisk together the condensed milk, egg yolks and vanilla paste in large bowl. Very slowly and gradually whisk in the heated cream (starting with just a few drops) until combined, whisking well to mix. Press a piece of plastic wrap over the bowl, pressing down against the cream. Refrigerate for at least 4 hours or even overnight.
- Once the custard is cold, add it to your ice cream maker and churn according to the directions. I used my kitchenaid mixer and churn for 20 to 25 minutes. Pour the ice cream into a freezer safe container and freeze for at least 6 hours.
Did you make this recipe?
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I appreciate you so much!
this is working out nicely.
49 Comments on “Vietnamese Iced Coffee Ice Cream.”
Are you some sort of genius?!!!! This ice cream looks too good!!!!! And since it’s no churn, there’s nothing stopping me from making it and eating allllllllllllllllllllll of it!!!
I would love to wake up to a scoop of this! Vietnamese coffee used to be one of my favorites, this sounds like a terrific coffee flavor :)
oooh coffee ice cream is the best. i think it’s time for me to bust out my ice cream maker again.
A Frappuccino doesn’t have chance with this Ice Cream!
Out of this world with those flavors!
Friendly’s used to make a Malted Coffee Fribble……….my favorite!
I cannot even imagine the deliciousness that is this ice cream.
Need it in my life, right now!!
Also, loving the last photo!
YESS!! This is seriously the perfect face-plant pillow ;)
You had me with the second picture. Oh how i want this in my iced coffeeeee,,,
The best food always has childhood memories attached :) I don’t have a churner so I’ll look into the churn free recipe! This looks so delicious.
Hi Jessica – do you mean you used your Kitchenaid stand mixer to churn the ice cream for 25 minutes or do you have a Kitchenaid ice cream maker? I hope it’s the stand mixer because I would love to make this but I don’t want to buy an ice cream churner (if that’s a specific appliance? Is that a thing? How do I not know this?)
yes! i use the ice cream attachment for my kitchenaid stand mixer: http://www.amazon.com/KitchenAid-KICA0WH-Quart-Cream-Attachment/dp/B0002IES80
This ice cream looks divine – that pretty much goes without saying. However, I MUST know what color/brand of nail polish you’re wearing in the second to last pic – I want it immediately! The perfect summer red.
YES!!! Vietnamese iced coffee is my favorite and I love everything about this.
Those things from Baskin Robbins were called Cappuccino Blasts and I still crave them sometimes :) YUM!!
Gonna have to try this recipe!
LOVE. Vietnamese iced coffee is the best. Why doesn’t every coffee have sweetened condensed milk in it? Sincere question.
I’m so depressed that I dropped an entire batch of ice cream base on the floor the other day, so I’ll have to make up for it by making THIS one. Even if it makes me stay up all night, which let’s be honest, could be extremely useful at the moment.
Girl, the frappe trap doesn’t make you basic. We all love ’em. Those who say they don’t are lying! This ice cream looks heavenly!
GENIUS. Just straight up genius.
This looks so freaking amazing.
YUMMY! Making immediately. Maybe I’ll add some crushed biscotti and dark chocolate?
Vietnamese Iced Coffee is just the absolute best. This looks SO creamy dreamy! Lordy.
This looks amazing! I have been making lots of ice cream lately. I will have to try this.
xoxoBella | http://xoxobella.com
Yes, this is the type of coffee I would have on a regular basis, looks crazy good!
This ice cream looks amazing! I need to try this soon!
This looks so good! I can’t wait to make it! If I can find vanilla bean paste can I just use vanilla extract instead?
Holy smokes girl!! Really love that you made this into an ice cream flavour! Yum!
I’m just going to make the move to scoop this right into my face and by pass all other vehicles… ayyohhhh!
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This is an amazing recipe…so true to Vietnamese coffee!! I would know :)
Seng, Home Decor, Lifestyle Blogger and Photographer
¡Fantástica receta! Fácil de elaborar con buenas fotografías, bien explicada y con un resultado delicioso. Gracias por compartirla con todos/as.
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This looks like an amazing way to cool down!
Such a great way to enjoy summer. Nothing beats homemade ice cream and this Vietnames iced coffee ice cream is no exception. So YUM!
So creamy and delicious! I adore coffee ice cream and the spices add such lovely nuances!
The best flavor ever!
This is such a great way to end summer!
This ice cream is a dream. I love coffee ice cream to being with, and this is up a level!
I love this coffee! This ice cream was amazing.
Oh wow, the perfect flavor for ice cream.
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Amazing and delicious! Thank you for sharing this. I am so glad I can make Vietnamese coffee ice cream whenever I want.
If I don’t have cardamom pods can I use a substitute? If i have nutmeg & cinnamon can I combine 1:1 to make up a tablespoon?
oooh, coffee ice cream is the best. i think it’s time for me to bust out my ice cream maker again. thanks for sharing this article with us.