Vietnamese Coffee Chocolate Chip Ice Cream

 This rich coffee ice cream is made with sweetened condensed milk just like Vietnamese coffee – a lovely snack on a hot day, or a refreshing dessert that’s a nod to an after dinner coffee.

When I was growing up, I was very close to my dad’s mother. I used to love to sleep over her house. We’d do crafts (mostly painting) for hours. We’d garden and bake, with me sneaking extra servings of the sweets to my grandfather. And when we weren’t baking? We’d be digging into Grandma’s stash of ice cream.

Nothing brings me back to those days with my grandmother more than coffee ice cream. It was her favorite. And because of her love of that ice cream (and coffee-flavored Nips candy), I loved all things coffee-flavored, way before I liked coffee.

So today’s recipe is a nod not only to National Ice Cream Day but to my memories of my Grandma. This Vietnamese Coffee Chocolate Chip Ice Cream is sweeter and richer than most coffee ice cream, because it’s made with condensed milk rather than milk or cream. It also has a stronger coffee flavor than you’d find in store-bought coffee ice cream. I added chocolate pieces to mine, because little pieces of crunchy chocolate in cold ice cream is never a bad idea, although you can totally skip it if you wanted to.

Not a coffee fan or looking for more great recipes? Check out these National Ice Cream Day recipes my blogging friends have created for you. Or, search #NationalIceCreamMonth (yes! there’s a whole foodie month dedicated to ice cream!) for a visual tour of some mouthwatering ice cream dishes.

• • Blueberry Ginger Ice Cream Floats by Cindy’s Recipes and Writings
  • Chocolate Bread Ice Cream Sundaes by Karen’s Kitchen Stories
  • Chocolate Ice Cream Sandwich Squares by Family Around the Table
  • Chocolate Peanut Butter Ice Cream Sandwiches by The Redhead Baker
  • Chocolate Peanut Butter Nice Cream by Simple and Savory
  •  Cookies and Cream Ice Cream Cake by Cooking with Carlee
  • Grilled Pineapple Ice Cream by Caroline’s Cooking
  • Homemade Fresh Strawberry Ice Cream by Jolene’s Recipe Journal
  • Homemade Vanilla Ice Cream Sandwiches by Tip Garden
  • No Churn Chocolate Toffee Ice Cream by Amy’s Cooking Adventure
  • No Churn Coffee Caramel Crunch Ice Cream by Hezzi-D’s Books and Cooks
  • No Churn Watermelon Swirl Ice Cream by Daily Dish Recipes
  • Purple Haze Jam Ice Cream by A Day in the Life on the Farm
  • Roasted Watermelon-Fennel Ice Cream by Culinary Adventures with Camilla
  • Triple Chocolate Ricotta Ice Cream by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
  • Vietnamese Coffee Chocolate Chip Ice Cream by Books n’ Cooks (above!)

And HUGE thanks to Jolene at Jolene’s Recipe Journal for putting together this great event!

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Vietnamese Coffee Chocolate Chip Ice Cream

This rich coffee ice cream is made with sweetened condensed milk just like Vietnamese coffee – a lovely snack on a hot day, or a refreshing dessert that’s a nod to an after dinner coffee.

Course Dessert

Cuisine Asian-Inspired

Servings 1 Quart

Author Liz

Ingredients

• 1 1/2 c. sweetened condensed milk a little more than 1-14 oz. can
• 1 1/2 c. strong coffee cooled, if possible
• 1/2 c. half-and-half
• big pinch of finely ground dark roast coffee
• 1/2 c. coarsely chopped semi-sweet or dark chocolate

Instructions

1. Whisk together condensed milk, coffee, half-and-half, and coffee granules. Refrigerate until chilled, at least an hour.
2. Transfer mixture to an ice cream maker and freeze according to instructions. (Mine froze for about 20 minutes). In last minute or two in the ice cream maker, add chopped chocolate.
3. Transfer to an airtight container and put into freezer to harden.

Recipe Notes:

• This recipe was adapted from The Perfect Scoop by David Lebovitz (p. 35)
• I added a few links below (affiliate links – there’s no extra charge to you!) of my favorite ice cream making products. This includes the ice cream maker I use on a regular basis and the cookbook that this recipe was from. It also includes the quart-sized plastic containers that I keep on hand to store my homemade ice cream (and also extra marinara sauce, chicken stock, soup, etc.). All are products that I own and love.

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