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–+ servings
Small glass bowl filled with homemade vietnamese coffee ice cream, ready to eat.

Vietnamese Coffee Ice Cream

This 3 ingredient Vietnamese coffee ice cream recipe is perfect for coffee lovers. It is so simple to put together and has a wonderfully creamy texture without eggs.
Prep Time5 minutes
Cook Time0 minutes
Churn and Chill Time2 hours 30 minutes
Total Time2 hours 35 minutes
Servings: 8 servings (1 quart)
Author: Carlee

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.
    Mixing bowl filled with ice cream base made from sweetened condensed milk, coffee and half and half, ready to be churned.
  • 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

For even creamier ice cream, you can use heavy cream in place of the half and half. 
Feel free to add a sprinkle of cinnamon if desired. Or add some chocolate chips or chocolate shavings towards the end of the churn time. 

Nutrition

Serving: 1Serving (about 1/2 cup) | Calories: 180kcal | Carbohydrates: 28g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 73mg | Potassium: 226mg | Sugar: 28g | Vitamin A: 186IU | Vitamin C: 1mg | Calcium: 158mg | Iron: 0.1mg
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