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No-Churn Vietnamese Coffee Ice Cream


No-Churn Vietnamese Coffee Ice Cream

Photography credit: Aubrie Pick © 2019

Vietnamese iced coffee is a traditional Vietnamese drink of brewed dark roast coffee poured over ice and sweetened condensed milk. In her much-acclaimed cookbook, Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors, Andrea Nguyen translates this classic drink into delicious ice cream. Happily, you don’t need an ice cream machine, just a handheld electric mixer. Simply whip the ingredients together, pop the mixture in the freezer, and a few hours later you’ll have an intensely coffee-flavored, ultra-creamy frozen treat.

What You’ll Need To Make Vietnamese Coffee Ice Cream

Vietnamese Coffee Ice Cream ingredients

Step-by-Step Instructions

vanilla, espresso powder, and salt in mixing bowl

In a large bowl, combine the vanilla, espresso powder, and salt; stir until the espresso powder is mostly dissolved.

espresso dissolved in mixing bowl

Add the cream, condensed milk, and molasses.

adding cream, sweetened condensed milk, and molasses to the mixing bowlUsing an electric handheld mixer fitted with the beaters or whisk attachment, whip the mixture at high speed until just thickened to a fluffy whipped cream-like consistency, 2½ to 3 minutes. Do not over-whip.

beaten coffee ice cream base

Transfer to a 3-to 4-cup storage container, cover, and freeze until firm, 5 to 6 hours, or up to 2 weeks.

coffee ice cream ready to freeze

Let the ice cream sit out at room temperature for a few minutes before scooping.

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