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COLD BREW COFFEE ICE CREAM

Name: COLD BREW COFFEE ICE CREAM
Yield: Serves almost a quart
Ingredients: 1 cup cold brewed ice coffee (strong); 1 cup sweetened condensed milk (1 can); 1/2 cup heavy cream; 1 tablespoon espresso instant coffee; pinch of salt

by: dymnyno

August 30, 2010

0 Ratings

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Author Notes

A Food52 er was twittering about Vietnamese Coffee Ice Cream. The thought rolled around my head for a while and then this easy recipe for delicious coffee ice cream was the result.Vietnamese iced coffee is a sweet coffee usually brewed by the cup. It is made with strong coffee and sweetened condensed milk. I have become an addict of the cold brewed coffee method...the resulting coffee is without the acidic aftertaste of most hot brewed coffee. —dymnyno

Serves almost a quart

Ingredients

1 cup cold brewed ice coffee (strong)
1 cup sweetened condensed milk (1 can)
¹/₂ cup heavy cream
1 tablespoon espresso instant coffee
pinch of salt

In This Recipe

Directions

Mix all the ingredients thoroughly. Pour into a ice cream maker and follow manufacturers instructions.
The ice cream is incredibly smooth and delicious!

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19 Reviews

Kim August 29, 2017

Amazing recipe! Always trying to find eggless ice creams due to a food allergy and this is fantastic. Added two tablespoons of a good coffee liquor in the spirit of a David Lebovitz recipe and it was creamy and delicious.

TheWimpyVegetarian June 5, 2013

Thanks for entering this, Mare! I'd had it on my list to make and got distracted. It's back on the ASAP list now. It looks wonderful !!

AntoniaJames August 28, 2012

Wonderful recipe! Love the use of sweetened condensed milk, especially what it does to good, strong coffee. Definitely saving -- and trying!! -- this one. ;o)

HeviCooks October 18, 2010

Just made this --- delicious!! I used instant Nescafe but made it REALLY strong and it came out great. Thanks for the recipe!

frank_laszlo September 25, 2010

This is excellent. Even better with a 1tsp of vanilla!

AppleAnnie September 6, 2010

I made this on Saturday and served it to company. We all loved it! Very easy to make, (no custard to pre-cook) and the ice cream stays creamy and easy to serve, even after 48 hours. I used Magical coffee (another 5-star Food 52 recipe treasure) for the cold brew coffee. Thank you so much dymnyno!

TexInTheKitchen September 5, 2010

Holi Mother of Epicurious! That sounds good!

economimi September 4, 2010

I'm eating a bowl right now. It's delicious! Very sweet, and very creamy. I love it.

nannydeb September 2, 2010

I love Vietnamese iced coffee AND coffee ice cream so I must try this!

gingerroot September 1, 2010

This looks dangerously good!

Lizthechef September 1, 2010

Mare, I think you have a second career running an ice cream shop...

AppleAnnie August 31, 2010

Looks wonderful, and what a great idea to use cold-brewed coffee! I have seen a similar recipe (but not with the cold-brew) in The Perfect Scoop by David Lebovitz.

Author Comment

dymnyno August 31, 2010

I love David Lebovitz' books and his blog. I would like to have his book The Perfect Scoop but have never been that into ice cream before...maybe I should get it.

TheWimpyVegetarian August 31, 2010

YUM!! I'm definitely making this one! I make a latte ice cream that I love and I'm sure I'd love this one too.

Sagegreen August 31, 2010

This may be the first ice cream batch I make with my new attachment! Lovely. Thank you.

aliyaleekong August 31, 2010

This looks delicious! I love cold brewed coffee, and I always add a bit of cardamom to mine. Excited to try!

drbabs August 31, 2010

Oh--thanks for posting this--I've been making different frozen desserts almost every week and I love coffee ice cream. Is the heavy cream 1/2 pint or 1/2 cup?

Author Comment

dymnyno August 31, 2010

1/2 cup heavy cream.

AntoniaJames August 31, 2010

Mmmm, yum. I think I'll try this!!