No-Churn Vietnamese Coffee Ice Cream

Name: No-Churn Vietnamese Coffee Ice Cream
Prep time: 5 min
Cook time: 6 h
Total time: 6 h 5 min
Cuisine: Asian, Vietnamese
Ingredients: 2 roundeds tbsp. instant espresso; 1 1/2 tsp 2 tsp. pure vanilla extract; Fine sea salt; 1 Cup heavy cream; 1/3 Cup full-fat sweetened condensed milk; 1 scant tbsp. molasses (use less!!); Cacao nibs (optional)

3 steps

Prep:5minCook:6h

Vietnamese coffee is a mixture of strong coffee and sweetened condensed milk that's often served over ice. Here, the same flavors are blended into a no-churn ice cream.

Updated at: Wed, 16 Aug 2023 18:25:31 GMT

Nutrition balance score

Unbalanced

Nutrition per serving

Calories150.5 kcal (8%)

Total Fat11.8 g (17%)

Carbs9.5 g (4%)

Sugars9.5 g (11%)

Protein1.9 g (4%)

Sodium123.4 mg (6%)

Fiber0 (0%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

2 roundeds tbspinstant espresso

1 ½ tsppure vanilla extract

fine sea salt

1 cupheavy cream

0.33 Cupfull-fat sweetened condensed milk

1 scant tbspmolasses

use less!!)

Cacao nibs

optional

Instructions

Step 1

In a medium bowl, mix the espresso, 1 1/2 tsp. vanilla, and 2 pinches of sea salt. (The espresso will seem slightly sludgy.) Stir in the cream, condensed milk, and molasses to make the ice cream base. If desired, stir in the remaining 1/2 tsp. vanilla, a 1/4 tsp. at a time, and another pinch of sea salt.

Step 2

Using an electric mixer, beat the ice cream base on high speed until fluffy and spreadable, about 3 minutes. Transfer to a 3- to 4-cup container. Cover and freeze until firm, 5 to 6 hours. Store in the freezer for up to 2 weeks.

Step 3

Top with cacao nibs (if using).