Easy Vietnamese Coffee Ice Cream (No-Churn)

Vietnamese Coffee Ice CreamWhat’s the Buzz?

I have a love-hate relationship with coffee: I love it, but it doesn’t love me. I have cut my coffee intake back to just one cup in the morning, but it’s a constant struggle. I love the flavor. I love the ritual of a steaming hot cup in the morning and in the afternoon—sometimes you just need that giant latte to get through. The struggle is real folks.

Iced Vietnamese coffee is a favorite guilty pleasure that I don’t indulge in very often, but I love it. (It’s the condensed milk that makes it good but not good for you.) I will have it occasionally when we have Vietnamese for lunch, because I just can’t resist. I’m wired when I get back to my desk, but boy am I productive. So when I saw this recipe I knew I just had to try it. (Especially because my favorite ice cream is anything that starts with a coffee base. Shocking, ain’t it?)

I have one of those old-fashioned, crank ice cream makers—it’s one of my most favorit-est things. However, I like the fact that I don’t need to use it to make this treat. I used the French Market coffee that we carry in the store. The chicory ads a little oomph to the coffee flavor! Feel free to substitute your favorite espresso grounds too…

Easy Vietnamese Coffee Ice Cream (No-Churn)
A quick and easy, no-churn ice cream, inspired by Vietnamese Iced Coffee. It’s creamy, sweet and uses sweetened condensed milk.
Serves: 6

1/4 cup French Market coffee grounds
1/2 cup water
2 cups heavy, whipping cream (35%)
1 14-oz./300 ml can sweetened condensed milk
1 teaspoon vanilla extract or vanilla bean paste

Make the Coffee
This is good to do the night before. Combine coffee grounds and room temperature water in a small bowl, and stir to moisten the grounds. Leave it covered, at room temperature, overnight or for about 8 hours. In the morning, strain the coffee mixture through a coffee filter reserving the coffee.

Make the Ice Cream
Combine the whipping cream, sweetened condensed milk, coffee and vanilla in a large mixing bowl, or the bowl of a stand mixer fitted with a whisk attachment. Whisk by hand or at high speed in the mixer until firm peaks are formed.

Pour your ice cream mixture into a freezer-resistant container, cover, and freeze for at least 4 hours.

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