Ingredients
Method
Step 1 – Brew the Coffee:
- Brew 1 cup of very strong Vietnamese coffee. Let it cool completely before using. You can use a phin filter or dissolve 2 tablespoons of instant coffee in 1 cup of hot water.
Step 2 – Mix the Base:
- In a mixing bowl, combine the cooled coffee, sweetened condensed milk, vanilla extract, and salt. Stir until smooth. Taste and adjust sweetness if needed.
Step 3 – Whip the Cream:
- In another bowl, use a hand or stand mixer to whip the heavy cream until soft peaks form. It should look light and fluffy, not stiff.
Step 4 – Combine:
- Gently fold the whipped cream into the coffee mixture. Don’t overmix — just enough to blend everything while keeping it airy.
Step 5 – Add Mix-ins (Optional):
- Fold in chocolate chips, caramel, or crushed coffee beans for texture and flavor.
Step 6 – Freeze:
- Pour the mixture into a loaf pan or freezer-safe container. Cover with plastic wrap or a lid. Freeze for at least 5–6 hours or overnight.
Step 7 – Serve:
- Let the ice cream sit at room temperature for a few minutes before scooping. Serve with a drizzle of condensed milk or a sprinkle of coffee grounds if you like.
Notes
- For stronger flavor, use dark roast Vietnamese coffee beans.
- For a dairy-free twist, replace condensed milk with coconut condensed milk and cream with coconut cream.
- Don’t skip the salt — it enhances the sweetness.
- The longer it freezes, the firmer it gets. Leave it out for 5 minutes before serving for a perfect texture.