NO CHURN VIETNAMESE COFFEE ICE CREAM
Enjoy a mouthwatering dessert with the irresistible charm of my easy-peasy no churn Vietnamese coffee ice cream!
Fusion at Its Best
A dear friend of mine is married to a Vietnamese man, and her kitchen is a remarkable fusion of French and Vietnamese influences. Dining at her table is always a sensory adventure, where I have had the opportunity to discover incredible tastes. It was during one such memorable meal that she introduced me to a Vietnamese coffee recipe that left a lasting impression.
The Vietnamese Coffee Revelation
Last summer, in the scorching heat of my beautiful South of France, I found myself yearning for something refreshing and invigorating. It was then that I remembered the Vietnamese coffee recipe my friend had shared. That rich, aromatic brew, with its distinctive blend of condensed milk and strong coffee…
A Chilling Transformation
Inspired by the sweltering weather and with the enthusiastic approval of my friends, I transformed this beloved beverage into a delectable ice cream. The fusion of two worlds, French ice cream expertise and Vietnamese coffee tradition was born.
The Ease of Creation
One thing that defines my blog is the simplicity of the dishes I feature. This no-churn Vietnamese coffee ice cream lives up to that ethos. It is remarkably easy to make, requiring only a handful of ingredients and a bit of patience. There is no need for fancy equipment or an ice cream maker; all you need is a freezer and the desire to indulge in a creamy, coffee-infused treat. In addition, what makes this no-churn Vietnamese coffee ice cream even more appealing is how effortless it is to enjoy.
A Taste of History
Vietnamese Iced Coffee with Condensed Milk, known as Cà Phê Sữa Đá, stands as an iconic and beloved Vietnamese coffee recipe that has transcended borders.
Back in the 1850s, sourcing fresh milk in Vietnam was no easy task. The dairy industry was still in its nascent stages, and access to fresh milk was severely limited. It was during these times that a delightful innovation emerged. The French and Vietnamese communities, in their quest for a creamy coffee experience, turned to sweetened condensed milk as a worthy alternative.
This ingenious pairing of condensed milk with robust dark roast coffee soon became a cherished tradition.
The secret to this exceptional coffee lies in the combination of robust Robusta coffee beans and sweetened condensed milk. Together, they create a blend that offers a distinct and irresistible character.
In Vietnam, coffee is more than just a beverage; it is a way of life. The use of condensed milk in coffee is not merely a choice but an integral part of the culture.
Ice-cream anyone ?
You may wish to discover some new ice-cream taste !
What about a creme fraiche ice-cream to pair with a lovely cake or a delicious coconut and lime ice-cream ?
Do not forget to leave a comment and let me know how it turned out! And if you have any variation of this recipe that you would like to share, I would love to hear it. Be sure to check out my other easy-peasy recipes on the blog for more culinary inspiration!
Happy cooking and bonne dégustation!
Sixtine ;)
NO CHURN VIETNAMESE COFFEE ICE CREAM
Ingredients
- FOR 8 SHOT GLASSES
- 20 cl single crème fraîche
- 180 g condensed milk
- 6 g dehydrated espresso coffee
Instructions
- Raise the crème fraîche using the whisk of your food processor.
- Add delicately the condensed milk and coffee. Combine well.
- Transfer the mixture in a freezer-proof container and after 20 minutes, take it out and mix it.
- Replace it in the freezer and repeat the procedure 3 times every 20 minutes.
- Remove from the freezer 15 minutes before serving.
