Vietnamese Coffee Ice Cream
The Vietnamese Coffee Ice Cream is rich and creamy and so delicious
Servings 8 Makes about 2 pints
Calories 200kcal
Ingredients
- 1 ½ cups whole milk
- 14 ounce sweetened condensed milk
- 1 tablespoon finely ground coffee or 2 tablespoons instant coffee
- 2 tablespoons coffee liqueur
Instructions
- Whisk together all the ingredients in a large bowl.
- Pour into bowl of ice cream maker and process according to directions.
- Soft serve immediately or store in freezer.
Notes
Tip - to keep homemade frozen desserts from freezing so hard, a couple of tablespoons to ¼ cup of a liqueur will help.
Nutrition
Calories: 200kcal | Carbohydrates: 30g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 82mg | Potassium: 244mg | Sugar: 31g | Vitamin A: 205IU | Vitamin C: 1.3mg | Calcium: 193mg | Iron: 0.1mg