No-Churn Vietnamese Coffee Ice Cream Recipe

No-Churn Vietnamese Coffee Ice Cream Recipe

How To Make No-Churn Vietnamese Coffee Ice Cream

The unforgettable combination of coffee and sweetened condensed milk is featured in this Vietnamese coffee-inspired ice cream recipe.

Preparation: 10 minutes
Freeze Time: 6 hours
Total: 6 hours 10 minutes



  • 2tspvanilla extract
  • 2tbspbrimming instant espresso powder
  • fine sea salt
  • 1cupheavy whipping cream,cold
  • brimming cup full fat,sweetened condensed milk
  • 1tbspscant molasses


  1. 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.

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

  3. 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.

  4. 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.

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


  • Calories: 227.27kcal
  • Fat: 22.04g
  • Saturated Fat: 13.71g
  • Monounsaturated Fat: 6.36g
  • Polyunsaturated Fat: 0.83g
  • Carbohydrates: 5.99g
  • Sugar: 5.86g
  • Protein: 1.23g
  • Cholesterol: 81.52mg
  • Sodium: 172.94mg
  • Calcium: 49.94mg
  • Potassium: 133.48mg
  • Iron: 0.28mg
  • Vitamin A: 244.54µg
  • Vitamin C: 0.37mg
Want to share your experience with this No-Churn Vietnamese Coffee Ice Cream Recipe or have any tips to make it even better? Join the discussion in the Recipe Sharing forum and let's talk about it!

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