RECIPES

Vegan Vietnamese Coffee Ice Cream

By Chef Jo Ann Kim
July 18, 2024
Serves
2 pints
Ingredients
Coffee Grounds6 tbsp, like Café Du Monde
Full-Fat Coconut Milk1 cup, divided
Coconut Cream2 cups, well-chilled
Condensed Coconut Milk14 oz
Rock Salt1/2 tsp
Vanilla Extract2 tbsp, alcohol-based
Rum1 tbsp
Smoked-Salt Dark Chocolate Bar2 oz, chopped
Rose Petalsoptional for garnish
Steps
  1. Make coffee extract by simmering coffee grounds in ½ cup coconut milk. Off heat, keep covered to steep for 10 minutes. Strain well and set aside the coffee extract to cool. (Should yield about a scant ⅓ cup of coffee concentrate.)
  2. In a blender, add all ingredients including the remaining ½ cup of coconut milk. Blend on high until smooth. Transfer to a bowl and chill ice cream base in the refrigerator for about 1 hour or until very cold.
  3. Whisk mixture well, pour into an ice cream maker, and follow the manufacturer's directions. Add chopped chocolate about two-thirds of the way through the churning process.
  4. Freeze for about 6-8 hours before serving. Garnish with rose petals as desired.
Cook a meal for someone you love
Cook a meal for someone you love