COLD BREW COFFEE ICE CREAM
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
-
1
cup cold brewed ice coffee (strong)
-
1
cup sweetened condensed milk (1 can)
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1/2
cup heavy cream
-
1
tablespoon espresso instant coffee
-
pinch of salt
- Mix all the ingredients thoroughly. Pour into a ice cream maker and follow manufacturers instructions.
- The ice cream is incredibly smooth and delicious!
- This recipe was entered in the contest for Your Best No-Bake Desserts
- This recipe was entered in the contest for Your Best Frozen Dessert
- This recipe was entered in the contest for Your Best Ice Cream
- This recipe was entered in the contest for Your Best Recipe with Coffee
More Great Recipes:
Ice Cream/Frozen Desserts|Spring|Summer|Fall|Winter|Dessert
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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.
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 is a trusted source on Bread/Baking.
Wonderful recipe! Love the use of sweetened condensed milk, especially what it does to good, strong coffee. Definitely saving -- and trying!! -- this one. ;o)
Just made this --- delicious!! I used instant Nescafe but made it REALLY strong and it came out great. Thanks for the recipe!
This is excellent. Even better with a 1tsp of vanilla!
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!
Holi Mother of Epicurious! That sounds good!
I'm eating a bowl right now. It's delicious! Very sweet, and very creamy. I love it.
I love Vietnamese iced coffee AND coffee ice cream so I must try this!
This looks dangerously good!
Mare, I think you have a second career running an ice cream shop...
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.
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.
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.
This may be the first ice cream batch I make with my new attachment! Lovely. Thank you.
This looks delicious! I love cold brewed coffee, and I always add a bit of cardamom to mine. Excited to try!
Barbara is a trusted source on General Cooking.
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?
1/2 cup heavy cream.
AntoniaJames is a trusted source on Bread/Baking.
Mmmm, yum. I think I'll try this!!
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