Vietnamese Coffee Ice Cream (with Chocolate Chips)
Get ready for summer with this easy recipe for Vietnamese coffee ice cream. It includes espresso powder, condensed milk, and as a bonus, also chocolate chips! No churn method included in the notes.
Servings: 8 people
Calories: 306kcal
Ingredients
- 1 ¾ cup whole milk
- 1 ¼ cup heavy cream
- 6 egg yolks
- ¼ cup condensed milk
- ¼ cup granulated sugar
- 1 tbsp espresso powder
- 1 tsp vanilla extract
- 1 oz dark chocolate
- 1 tsp coconut oil
Instructions
- Combine whole milk and heavy cream in a sauce pan. Heat for 1-2 minutes until hot. Turn off the heat.
- Whisk together egg yolks, condensed milk, and granulated sugar. Add 1/4 cup of the hot cream into the egg mixture to temper the eggs. Mix the eggs and hot cream, and then pour that mixture into the sauce pan.
- Add espresso powder and vanilla extract. Turn the heat back on and mix the ice cream base until well combined.
- Continue heating the ice cream base until the cream reaches 170 degrees F. Use a candy thermometer to measure the temperature of the cream.
- Pour the cream through a fine mesh sieve into a large bowl. This will get rid of any egg or milk solids in the cream.
- Put ice cream base in the fridge for 3 hours or overnight.
- Pour the cream into an ice cream maker and churn for 10-15 minutes.
- While the ice cream is churning, combine the chocolate and coconut oil. Microwave in 20 second intervals until the chocolate is melted. Mix together.
- After the ice cream has churned for 5 minutes, drizzle the melted chocolate into the churning ice cream. The cold ice cream will harden the chocolate.
- The resulting ice cream after 10-15 minutes should be slightly harder than soft serve.
- Spoon the ice cream into a freezer safe container and freeze overnight.
Video
Notes
No Churn Method
- Combine 14 oz of condensed milk with 2 tbsp of espresso powder and set aside. Whip heavy cream with a stand or hand mixer until stiff peaks.
- Add 1/3 of the whipped cream into the espresso condensed milk and mix until well combined.
- Once mixed, gently fold the rest of the heavy cream into the mixture.
- Transfer the cream into a freezer safe container and freeze for at least 6 hours. I like to do it overnight.
Nutrition
Calories: 306kcal | Carbohydrates: 17g | Protein: 6g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 205mg | Sodium: 49mg | Potassium: 210mg | Fiber: 1g | Sugar: 16g | Vitamin A: 952IU | Vitamin C: 1mg | Calcium: 134mg | Iron: 1mg