One of my all-time favorite food memories is the first time I tried Vietnamese food living in Chicago. I had pho tái, shrimp summer rolls, and then at the end of the meal, my very first Vietnamese coffee. I saw another patron being served with the traditional single-serve drip and after much oohing and ahhing, got one for myself.

The flavor was potent, so absolutely sweet but bold and intoxicating, I was hooked. It quickly became one of my favorite treats (and still is), so when I saw this ice cream recipe, I about died.

Not only is it the easiest ice cream I’ve ever made (ok, second easiest), but it really is one of the tastiest. Using the naturally thick texture of sweetened condensed milk, no custard or tempering is necessary (yessss!) and the flavor is just beyond wonderful. If you’ve ever been intimidated by your ice cream machine or the process, this is the dish for you.

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Vietnamese Coffee Ice Cream

Based on the recipe from the fabulous David Lebovitz.

Makes about 5 cups ice cream.

Ingredients

• 1½ cups freshly brewed espresso, cooled to room temperature
• 1½ cups sweetened condensed milk
• ½ cup whole milk
• Chocolate covered espresso beans (for fun and garnish)

Directions

1.) In a large mixing bowl or measuring cup (something with a spout), whisk together the espresso, sweetened condensed milk, and whole milk. Chill mixture for at least 8 hours, preferably overnight.

2.) Once chilled, pour the mixture into your prepared ice cream maker. Churn according to your maker’s directions. Once done, pour into an air-tight container. Press plastic wrap on top of the ice cream (to prevent ice crystals from forming on top), then add another layer, and put the lid on your container.

3.) Freeze the ice cream for 12-24 hours before devouring. Once ready, chop up some chocolate covered espresso beans and sprinkle on top. Enjoy!