- Hands-on time:
- 5 mins. to 10 mins.
- Baking time:
- Total time:
- 8 hrs 15 mins. to 12 hrs 25 mins.
- 2 to 4 servings, depending on size
Rich, thick... and irresistible! Thai iced coffee (a.k.a. Vietnamese iced coffee), with its signature combination of strong coffee and sweetened condensed milk, becomes a frozen drink in just 10 minutes — with the help of an ice cream maker.
- 1) Mix the espresso powder into the hot coffee, stirring to dissolve.
- 2) Stir in the remaining ingredients, pour into a covered container, and refrigerate until thoroughly chilled, preferably overnight. Make sure the canister of your ice cream maker is in the freezer, too.
- 3) Pour the coffee mixture into the canister of your ice cream maker. Freeze for about 10 to 15 minutes, or until the drink is as thick as you like.
- 4) Serve in tall glasses, with a dollop of whipped cream and sprinkle of cocoa or cinnamon, if desired.
- Yield: 2 to 4 servings, depending on size.
Tips from our bakers
- Don't have an ice cream maker? Pour the chilled coffee mixture into a shallow pan, and place in the freezer. Freeze, stirring every 30 minutes or so, until it's as thick as you like.
- Want to make coffee ice cream? Freeze the coffee in the ice cream maker for 20 to 25 minutes, then place in the freezer to harden further.