This post may contain affiliate links. For more information, please visit the disclosures and privacy policy page.
Oct 23, 2024

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! 

No Churn Vietnamese Coffee Ice Cream in a glass container along with two white bowls.


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. 

Vietnamese Coffee Ice Cream in a glass rectangular container.


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. 


Coffee Ice Cream in a container along with two white bowls in front.


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. 

No Churn Vietnamese Coffee Ice Cream with caramel sauce in the background.


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. 


No Churn Vietnamese Coffee Ice Cream with Espresso and Caramel Sauce.


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! 


Caramel No Churn Vietnamese Coffee Ice Cream in the pan in small bowls drizzed with the sauce.


No Churn Vietnamese Coffee Ice Cream

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
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. 



Would you like to comment?

  1. I have never had Vietnamese Coffee but I love coffee ice cream and I am anxious to try this recipe.

    ReplyDelete
  2. Mmmmmm, yum! Vietnamese coffee has been on my list for a bit now, but I think I might just make this ice cream instead!

    ReplyDelete
  3. Karen, I am so excited to make this! I love coffee flavored ice cream and the one time I had Vietnamese coffee ice cream at a local restaurant, I loved it. No churn is a bonus!

    ReplyDelete
  4. Karen, I've had Vietnamese Coffee and it tastes good. Making an ice cream based on the coffee, now that is something I don't mind trying out at home. Ice cream is simply too tempting.

    ReplyDelete
  5. We adore no-churn ice cream and coffee is one of our favorites. Yours looks extra creamy!

    ReplyDelete
  6. I'm not a coffee drinker...but this ice cream...oh, yeah...I could definitely polish off a bowl or two!!!

    ReplyDelete
  7. I love coffee in any and all forms and the burnt caramel sauce topping sounds divine too!

    ReplyDelete
  8. I love coffee ice cream even though I don't drink coffee, and I totally love the depth that the molasses brings to the flavor!

    ReplyDelete

I would love to hear from you! Be sure to log into your Google account to comment. If you comment anonymously, be sure to leave your name in your comment.