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Vietnamese Coffee Ice Cream
Vietnamese Coffee Ice Cream

Vietnamese Coffee Ice Cream


Vietnamese Coffee Ice Cream

This is not for those on a diet - seriously. You may be planning to make it for guests but after one scoop you won't be able to stop going back for more. Everything we love about Vietnamese coffee with the sweetness of delicious ice cream with real vanilla and the creamy goodness of blood orange olive oil - it's killing us just thinking about it! Drool . . .

Ensure to pre-chill an ice cream churner in the freezer overnight before beginning this recipe or you will be a very sad sugar-craving human! In fact, always keep your ice cream maker in the freezer for whenever your cravings strike!

2 MinPrep Time
0 MinCooking Time
8Serves
2/5Difficulty

  • ¼ cup Blood Orange Olive Oil
  • 3/4 cup condensed milk
  • 1 cup Half and Half
  • 1 cup Vietnamese coffee, chilled
  • 1½ tbsp Vietnamese coffee grounds or your favorite coffee grounds
  • 1/2 tsp ground Cardamom
  • seeds of 1 Vanilla Bean pod or 1 tsp vanilla bean paste
  • ¼ tsp Fleur de Sel

Step 1 - In a medium glass bowl, whisk together condensed milk and blood orange olive oil until well blended. Then whisk together all remaining ingredients. Pour into a resealable container, then cover and refrigerate for at least 1 hour - until mixture is extremely cold.

Step 2 - Assemble ice cream maker and pour in ice cream base while machine is running. Churn as per manufacturer instructions - usually 15 minutes or until you have a firm, soft-serve type ice cream or the mixer stops entirely. Disassemble base and scoop ice cream into a loaf pan or other freezer safe container. Cover with plastic wrap and freeze until firm - about 3 hours. Scoop ice cream once completely hardened.

  • Cardamom
  • Vanilla Bean Pod
  • Blood Orange Olive Oil
  • Fleur de Sel