No-Churn Vietnamese Coffee Ice Cream Recipe

In a medium bowl, combine 1½ teaspoons of the vanilla, the espresso, a pinch of salt and stir to mix well; it will seem slightly sludgy. Add the cream, condensed milk, and molasses.

Taste and add more vanilla, ¼ teaspoon at a time until desired flavor is achieved.

With an electric handheld mixer fitted with two beaters or a whisk attachment, whip the mixture at high speed for about 3 minutes, until it gets a firm, spreadable texture like fluffy whipped cream or frosting.

Transfer to a 3-to 4-cup storage container, cover, and freeze until firm. This will take 5 to 6 hours, or you can store up to 2 weeks.

Let the ice cream sit at room temperature for 10 to 15 minutes to soften to a scoopable texture before serving.