VIETNAMESE COFFEE ICE CREAM { Cà Phê Sữa Đá }
This ice cream recipe might be one of the simplest you’ll ever make and one of the most reviving on a hot day. The only effort involved is brewing espresso (or strong coffee), stirring in some condensed milk, chilling, and churning… That’s it! A perfect lazy recipe for when the heat makes cooking a chore.
Creamy Vietnamese iced coffee, or cà phê sữa đá, combines the richness of Vietnamese coffee beans with the sweet thickness of sweetened condensed milk.
Coffee was first introduced to Vietnam when a French Catholic priest imported a single Coffea arabica tree in 1857. The tree grew extremely well in Vietnam’s soil and climate and the locals began to expand its cultivation eventually culminating in the famous coffee exportation Vietnam is known for today.
In keeping with many Asian cultures, the Vietnamese historically restrained from the consumption of much dairy… that is until the French came over… first to Christianize, then to colonize. With them, they brought their eating habits among a myriad of other influences.* The Vietnamese dairy industry was still in its nascent stage while the French continued to colonize, meaning fresh milk was difficult to get one’s hands on. The locals and French alike began adding sweetened condensed milk to their dark roasted coffee since canned milk was easily imported and kept for long periods of time.
Today a Vietnamese Iced Coffee is a popular beverage that can be enjoyed world wide. Here, we take that refreshing drink just one step further by churning it into a delicious ice cream that you can sip through a smoothie straw or freeze and enjoy by the scoop. Perfect for a mid-Summer pick-me-up!
If you have an Asian market with a Vietnamese section, see if they have Longevity Brand Sweetened Condensed Milk, or Sữa Ông Thọ in Vietnamese, though any brand will do. For the coffee grounds, I recommend trying to find a Vietnamese coffee brand like Trung Nguyen, but any French roast will work well.
Enjoy!!
*The French have impacted Vietnam in everything from religion to language… My very first French tutor wasn’t even French. She was a Vietnamese college student named Vy!
Fun Facts:
{ Vietnam is currently the second largest coffee producer worldwide. }
{ The traditional way of brewing a Vietnamese coffee is poured through a “phin,” a stainless-steel filter that sits on top of your glass. The ideal drip frequency is one drip per second… it takes a while… but the longer it takes, the better it tastes! }
Ingredients:
( Makes about 1 Quart)
1 1/2 cups Sweetened Condensed Milk (600 g)
1 1/2 cups Espresso or Strong Coffee (375 mL)
1/2 cup half-and-half (125 mL)
Pinch of Fine Ground Coffee
Tools:
Espresso Maker, Pour Over Coffee Filter, or Coffee Maker
Large Mixing Bowl
Whisk
Spatula
Instructions:
1. Whisk all the ingredients together. Transfer to airtight container and allow to chill in your refrigerator until cold throughout.
2. Churn it in your ice cream maker according to the manufacturer’s instructions. Either eat/drink immediately if you want a soft serve Vietnamese Coffee Ice Cream or transfer to an airtight container and freeze until it reaches the desired firmness.
This Vietnamese Iced Coffee Ice Cream Will Last About One Week.
Notes :
+This is a caffeinated ice cream! If you want a decaffeinated ice cream use decaf coffee grounds.
+ For a more authentic Vietnamese coffee go to your local Asian market and look for Vietnamese brands. Longevity Brand Sweetened Condensed Milk (Sữa Ông Thọ in Vietnamese), and Trung Nguyen coffee grounds.
+ Use a light hand when it comes to the sweetened condensed milk… too much sweetness will unbalance the flavors and will make you feel sick rather than revived.
+ Vietnamese coffee is great on its own, but is a wonderful way to wrap up spicy meals!
Vietnamese Coffee Ice Cream { Cà Phê Sữa Đá }
Laura | July 2019
Prep Time: 10 minutes
Churn & Chilling Time: 2 hours
Total time: 2 hours 10 minutes
Servings: Makes about 1 Quart
Level of Skill: Easy
Ingredients:
- 1 1/2 cups Sweetened Condensed Milk (600 g)
- 1 1/2 cups Espresso or Strong Coffee (375 mL)
- 1/2 cup half-and-half (125 mL)
- Pinch of Fine Ground Coffee
Instructions:
Whisk all the ingredients together. Transfer to airtight container and allow to chill in your refrigerator until cold throughout.
Churn it in your ice cream maker according to the manufacturer’s instructions. Either eat/drink immediately if you want a soft serve Vietnamese Coffee Ice Cream or transfer to an airtight container and freeze until it reaches the desired firmness.
Nutrition:
(per 1/2 cup serving)
Servings: 8 Scoops
Fat: 6.8 grams
Calories: 208
Nutrition estimated by Happyforks.com