Café Sua Da (Vietnamese Iced Coffee Ice Cream)

I don’t know about you, but I love coffee. I mean, I REALLY love coffee. The first thing I do in the morning, my eyes barely open, is hit the button on the coffee grinder, and start filling the coffee maker with filtered water. My day doesn’t start without it. I like coffee in the morning before breakfast, in the afternoon with a cookie or two (or four if you must know), baked into fudge, cakes, used in barbecue sauce, as a rub on pork chops and steaks, and in this delicious Vietnamese Iced Coffee Ice Cream. Easy, festive, and a special treat for your friends over the holidays, make it now and store it in the freezer. I have an ice cream maker, and recommend everyone have one because they are so versatile, but if you don’t, you can easily pour this into a loaf pan and freeze it, and scoop your ice cream from there.

Café Sua Da (Vietnamese Iced Coffee Ice Cream)

Adapted from Cafe Fernando and David Lebovitz

1 cup espresso or very strong coffee

1 cup sweetened condensed milk

1/3 cup heavy cream or whole milk

Pinch of coarse ground coffee

Whisk to combine all ingredients in a medium bowl. Chill until cold, and then process in your ice cream maker according to the instructions.

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If you prefer chocolate ice cream, you will love Billie’s Chocolate Ice Cream.

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