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.
Serves:
Ingredients
- 2tspvanilla extract
- 2tbspbrimming instant espresso powder
- fine sea salt
- 1cupheavy whipping cream,cold
- â…“brimming cup full fat,sweetened condensed milk
- 1tbspscant molasses
Instructions
-
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.
Nutrition
- Calories:Â 227.27kcal
- Fat:Â 22.04g
- Saturated Fat:Â 13.71g
- Monounsaturated Fat:Â 6.36g
- Polyunsaturated Fat:Â 0.83g
- Carbohydrates:Â 5.99g
- Sugar:Â 5.86g
- Protein:Â 1.23g
- Cholesterol:Â 81.52mg
- Sodium:Â 172.94mg
- Calcium:Â 49.94mg
- Potassium:Â 133.48mg
- Iron:Â 0.28mg
- Vitamin A: 244.54µg
- Vitamin C:Â 0.37mg
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