Wednesday, May 28, 2014

Vietnamese Coffee Ice Cream (Kem Cafe)

Vietnamese Coffee Ice Cream (Kem Cafe)
1 can Condensed Milk (14oz)
1 bottle Heavy Whipped Cream (1 Liter)
1/4 cup Vietnamese Black Coffee
Chocolate chips
Macadamia nuts
Pour 1 bottle of Heavy Whipped Cream, about 1 Liter in a bowl.  Using and hand held mixer, whisk until it stiffens then set it aside.
In a different bowl add in 1 can of Condensed Milk, about 14oz.  Add 1/4 cup Vietnamese Black Coffee, mix well.
Now take your bowl of Heavy Whipped Cream, pour in the coffee mixture. Fold until it is evenly mix with the whipped cream.
Pour the mixture into a glass container.  Cover with a lid or plastic wrap.  Put in the freezer for at least 4 hours and serve.
Add in some toppings, some chocolate chips or macadamia nuts and enjoy for the summer!

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