Oh how time flies when you’re having fun. It seems like just yesterday that I started this blog when in fact it was two years ago, as wordpress kindly reminded me last weekend. Though blogging has taken a back seat to “more important” things like work and sleep lately, after two years, it is still one of the few things I enjoy doing. I’ve said it before and I’ll say it again, my blogging experience has been nothing but positive. The blogging community is full of talented and supportive people. Furthermore, blogging has opened me up to a multitude of things.
It has introduced me to a new world of foods and food ideas, like kale, quinoa, black bean cupcakes and using applesauce in place of oil/butter in baked goods.
It has opened my eyes, through photography, to seeing the world in a different way, to seeing the beauty in everything, even the simplest things.
But most importantly, blogging has opened me up. Through each post, little by little, I am putting myself out there, something that is not easy for me to do.
So, to celebrate this momentous occasion, I decided to make something that would combine a few of my favourite foods – Vietnamese ice coffee, chocolate and ice cream. This combination is by no means a stretch of the imagination as I used the famed no ice cream maker recipe, which uses condensed milk, the main ingredient in Vietnamese ice coffee.
Doesn’t it look good?
It was the perfect way to celebrate my 2 year blogiversary. 🙂
That’s all folks. Short and sweet. 😉
Recipe:
Vietnamese coffee ice cream with chocolate and walnut chunks
- 2 cups of heavy cream
- 1 cup sweetened condensed milk
- 1 cup Vietnamese coffee (or other strong coffee), cooled
- 1 tsp vanilla
- 1.5 cubes of chocolate, chopped roughly
- 1/8 to 1/4 cup walnuts, toasted
- Whip cream until stiff peaks form.
- In a separate bowl, mix/whisk together condensed milk with brewed coffee, vanilla, chocolate and walnuts. Add to whipped cream and fold until combined.
- Pour into a 2-quart container and cover.
- Freeze 6 hours or until firm.
- Store in freezer.
Huge congrats! Many years to come, I hope!
thank-you! i second that! 🙂
Congratulations! I’m barely to six months! Beautiful ice cream!
thank-you! keep at it! 😉
Many happy returns! And the ice cream looks scrumptious.
thank-you so much! 🙂
Congratulations, and thank you for that recipe – it looks so good!
thank-you for reading! 🙂
That looks delicious! And Happy Two Years!
thank-you so much! 🙂
Congrats on your blogiversary 🙂 The ice cream looks like it came out perfectly!
thank-you! it was pretty good! 🙂
Nice looking scoops! Awesome recipe as I also love Vietnamese ice coffee, so definitely will be giving this a try soon. And Congratulations on your two year blogiversary!
thank-you! let me know how it turns out! 🙂
Congratulations on your two year blogiversary! Your ice cream looks perfect 🙂
thank-you kindly! 🙂
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