This 3 ingredient condensed milk coffee ice cream recipe is perfect for coffee lovers. It is so simple to put together and has a wonderfully creamy texture without eggs.
This fun ice cream recipe is based on the flavors of Vietnamese coffee. The mixture of coffee and sweetened condensed milk is perfect as a drink and as the base for this dessert.
The instant I heard about Vietnamese coffee, I knew I would love it. You know I have a thing for sweetened condensed milk recipes, so putting some in my coffee sounds like a great idea.
I know I just shared a coffee ice cream recipe, so this feels like a bit much. But, both are great and made so differently, so I had to share them both.
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Besides, you can never have too many good ice cream recipes, or coffee flavored recipes for that matter. We need choices and we want to try them all!
This recipe gets its coffee flavor from actual coffee. You can either chill some strong brewed coffee or use some cold brew.
After than you just need some condensed milk. Just like a tasty Vietnamese coffee, this combination is decadent and delicious. Then you had just a touch of half and half to help get the ice cream texture just right.
After it is churned, you have about a quart of delicious creamy ice cream. It is a perfect dessert for a few people.
If you need more, just double the recipe. You won’t be sorry that you did!
I really enjoyed the ice cream just the way it is. However, you could easily add any flavors that you like in your coffee.
A sprinkle of cinnamon would be tasty or add in some chocolate shavings towards the end of the churn time.
Vietnamese Coffee Ice Cream
Ingredients
- 1½ cups strong coffee chilled
- 14 ounces sweetened condensed milk
- ½ cup half and half
Instructions
- In a medium bowl, mix together the 1½ cups strong coffee, 14 ounces sweetened condensed milk, and ½ cup half and half until the condensed milk is completely incorporated.
- Either chill until ready to churn or churn immediately according to your ice cream maker's directions.
- Scoop into a storage container and freeze for at least two hours before scooping and serving.
Notes
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