No Churn Vietnamese Coffee Ice Cream

This no churn Vietnamese Coffee Ice Cream recipe is a wonderful way to capture iced Vietnamese coffee in an ice cream form! 

Vietnamese coffee is brewed to be super strong, very dark, syrupy, and slightly bitter. It's then combined with sweetened condensed milk and served hot or over ice. 

This No Churn Vietnamese Coffee Ice Cream brings the flavors of this coffee to an absolutely wonderful dessert. It includes a strong espresso base to simulate the flavors of Vietnamese coffee, along with heavy whipping cream, sweetened condensed milk, and molasses. 

On a hot day, I give you permission to have this ice cream in lieu of your morning coffee. 

Back in the day (early 1980s), my then career involved working with refugees from Vietnam to place them in jobs. Along with the refugee centers, we would go to the coffee shops to spread the word that we had some pretty great jobs available. It was a very fulfilling experience at the time. 

This recipe brings back so many memories about the coffee shops. 

Ingredients in this Vietnamese Coffee Ice Cream:

Espresso Powder: Use espresso powder instead of actual espresso so you don't dilute the ice cream with liquid. 

Pure Vanilla Extract or Vanilla Bean Paste. 

Molasses or Dark Corn Syrup: To add more of a deep flavor. 

Sweetened Condensed Milk: In Vietnamese coffee the brand is typically Longevity. Use any brand that includes only milk and sugar, such as Eagle Brand. 

Heavy Cream. 

Fine Sea Salt: Just a pinch. 

To Make this No Churn Ice Cream: 

First, whisk together the vanilla, espresso powder, sea salt, heavy whipping cream, sweetened condensed milk, and molasses in the bowl of a stand mixer or in a medium mixing bowl using a hand mixer. 

Next, mix the ingredient with a hand or stand mixer for about three minutes on high speed, until thickened and fluffy, with a frosting-like texture. 

Scrape the mixture into a 1 to 2 quart container, smooth the top, cover with plastic wrap against the mixture, and freeze for about 12 hours. 

Recipe Variations: 

You can also add some chocolate to this ice cream. Just finely chop about 1 1/2 ounces of bittersweet chocolate into tiny bits and stir it into the whipped ice cream before freezing. 

You can also top this ice cream with some burnt caramel sauce, for sort of a caramel macchiato vibe. Salted peanut caramel sauce would also be pretty awesome over this ice cream. 

I love anything related to Vietnamese coffee, including a fabulous mini coffee cake or a wonderful Vietnamese Coffee Cake. 

Alphabet Challenge: 

I can't believe it's almost November! This year, we have been cooking through the alphabet, every two weeks. It's time for the letter "V."

V is for Vanilla, Venison, Vegetable, Vols au Vets, Vinegar, and Vietnamese. Join us for our bi-weekly food party by trying some of these recipes! 

• Jolene’s Recipe Journal: Vanilla Mug Cake 
• Culinary Cam: Teriyaki Sauce-Swabbed Venison Burgers on Seeded Sourdough Buns 
• Sneha’s Recipe: Veggies Mixed Dal Khichdi 
• Karen’s Kitchen Stories: No Churn Vietnamese Coffee Ice Cream 
• Blogghetti: Homemade Vanilla Latte 
• Mayuri’s Jikoni: Vegetable Cutlets 
• A Day in the Life on the Farm: Vietnamese Chicken Stirfry 
• A Messy Kitchen: Tropical Vols Au Vents 
• Food Lust People Love: Spicy Vinegar Braised Chicken 
• Magical Ingredients: Val Dal Veggie Paratha 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Sweet & Spicy Balsamic Vinegar Deviled Eggs  

No Churn Vietnamese Coffee Ice Cream

Yield: 6 servings

Author: Karen Kerr

Prep time: 10 MinInactive time: 12 HourTotal time: 12 H & 10 M

This no churn Vietnamese Coffee Ice Cream recipe is a wonderful way to capture iced Vietnamese coffee in an ice cream form!

Ingredients

• 2 teaspoons pure vanilla extract, or vanilla bean paste.
• 2 heaping tablespoons instant expresso powder.
• 2 pinches of fine sea salt, plus more if needed.
• 1 cup heavy whipping cream, cold
• Scant 1/2 of cold full-fat sweetened condensed milk
• Scant tablespoon of molasses

Instructions

1. In the bowl of a stand mixer, combine all of the ingredient and whisk.
2. Fit the stand mixer with the whisk attachment and beat for about 3 to 4 minutes, until thickened.
3. Scrape the mixture into a 1 quart or so container, cover with plastic wrap, pressed against the mixture, and freeze until firm for about six to 12 hours.
4. This ice cream is pretty scoopable immediately right out of the freezer!

Nutrition Facts

Calories

173

Fat (grams)

16 g

Sat. Fat (grams)

9 g

Carbs (grams)

5 g

Fiber (grams)

2 g

Net carbs

4 g

Sugar (grams)

4 g

Protein (grams)

1 g

Cholesterol (grams)

45 mg

https://www.karenskitchenstories.com/2024/10/no-churn-vietnamese-coffee-ice-cream.html

Karen's Kitchen Stories

ice cream, coffee, espresso

dessert

Vietnamese

This recipe was adapted from Andrea Nguyen's Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors. 

Her other books that I own include The Pho Cookbook, Into the Vietnamese Kitchen, The Banh Mi Handbook, and Asian Dumplings. I love them all.