Dreamy No-churn Vietnamese Coffee Ice Cream Recipe

Creamy, rich desserts have a magical way of transporting you to distant culinary landscapes, especially when blending unexpected flavors like no-churn Vietnamese coffee ice cream.

Strong espresso and sweetened condensed milk dance together in a luxurious frozen treat that captures the essence of Vietnamese cafe culture.

Cold brewing techniques bring out deep, robust coffee notes that infuse every silky spoonful.

The minimal ingredient list makes this dessert surprisingly simple to craft at home.

No complicated churning or special equipment stands between you and this decadent delicacy.

Condensed milk provides a luscious, velvety texture that melts perfectly on your tongue.

This indulgent recipe promises a cool, caffeinated escape that will become your new favorite summer indulgence.

Freezing Instructions for Vietnamese Coffee Ice Cream

• Coffee Awakening

Steep instant coffee with cardamom and cinnamon in hot water, letting the flavors dance and mingle for a couple of hours, creating a fragrant infusion that will transform your dessert.

• Cream Transformation

Blend the luscious infused coffee into double cream and condensed milk, whisking until the mixture becomes luxuriously thick and cloudlike, promising a dreamy texture.

• Freezing Magic

Transfer the silky mixture into a container and let it rest in the freezer overnight, allowing the flavors to harmonize and the texture to become perfectly smooth and creamy.

• Serving Delight

Scoop the ethereal ice cream into delicate bowls, revealing a rich, aromatic dessert that captures the essence of Vietnamese coffee in every spoonful.

Customizing Vietnamese Coffee Ice Cream

• Crush whole cardamom pods before steeping to release deeper, more aromatic coffee notes that enhance the Vietnamese-inspired profile.
• Experiment with different instant coffee brands or swap with espresso powder for a bolder, more robust ice cream taste that matches personal preference.
• Wrap the ice cream container tightly with plastic wrap before freezing to prevent ice crystals and maintain a smooth, creamy texture for up to two weeks.
• Garnish with crushed roasted coffee beans, a drizzle of sweetened condensed milk, or a sprinkle of ground cinnamon to elevate the dessert's visual appeal and add complementary textures.

Serving Vietnamese Coffee Ice Cream

• Coffee Lovers' Delight: Serve alongside a steaming espresso or Vietnamese drip coffee for an authentic flavor experience.
• Elegant Dessert Plating: Garnish with crushed roasted coffee beans, a sprinkle of ground cinnamon, or a delicate chocolate wafer for added texture and visual appeal.
• Sweet Companion Treats: Pair with traditional Vietnamese sesame cookies or almond tuile for a complementary crunch that enhances the creamy ice cream's richness.
• Decadent Affogato Style: Pour a shot of hot espresso over a scoop of the ice cream just before serving, creating a luxurious and indulgent dessert that merges hot and cold sensations.

Storage Tips for Vietnamese Coffee Ice Cream

• Chilling Storage Strategy: Transfer the ice cream to an airtight container with a tight-fitting lid to prevent freezer burn and maintain its creamy texture.
• Flavor Shield Technique: Wrap the container in plastic wrap before adding the lid for an extra layer of protection against unwanted freezer odors.
• Serving Savvy: Remove the ice cream from the freezer 5-10 minutes before scooping to soften slightly, ensuring easy and smooth serving.
• Longevity Wisdom: This homemade Vietnamese coffee ice cream stays deliciously fresh for up to 2 weeks when stored properly in the coldest part of your freezer.

Quick Recipe Overview

Prep Time: 2 hours 15 minutes

Cook Time:

Total Time: 2 hours 15 minutes

Calories: 305 kcal

Servings: 7

No-Churn Vietnamese Coffee Ice Cream: What You Need

• Instant Coffee: Delivers rich, bold coffee essence with a deep Vietnamese coffee profile.
• Cardamom Pods: Adds warm, aromatic complexity and subtle spicy undertones.
• Cinnamon: Introduces sweet, woody warmth that complements the coffee's intensity.

• Double Cream: Creates luxurious, silky texture and provides the ice cream's smooth foundation.
• Condensed Milk: Adds natural sweetness and helps prevent ice crystals for a creamy consistency.

• Small Bowls: Perfect for presenting individual portions of this delightful frozen treat.

Tools to Make Vietnamese Coffee Ice Cream

• Electric Whisk: Essential for beating cream and condensed milk to the perfect thick consistency.
• Small Bowl: Used for infusing coffee and spices with hot water.
• Large Bowl: Needed for mixing cream, condensed milk, and strained coffee mixture.
• Fine-Mesh Strainer: Helps strain out spices from the infused coffee.
• Freezer-Safe Container: Ideal for freezing and storing the ice cream overnight.
• Measuring Cup: Helps accurately measure water and ingredients.
• Serving Bowls: For presenting and enjoying the finished ice cream.

Silky Vietnamese Coffee Ice Cream

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• Total Time: 2 hours 15 minutes
• Yield: 7 1x

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Description

Rich Vietnamese coffee creates a creamy, indulgent dessert that blends bold espresso with sweetened condensed milk. Cold, silky scoops reward eager palates with an irresistible combination of intense coffee flavor and luxurious texture.

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Ingredients

Scale 1x2x3x

• 600 milliliters / 20.3 fluid oz double cream
• ½ × 397 grams / 14 oz condensed milk
• 2 tablespoons / 30 ml instant coffee granules
• 6 cardamom pods, bashed to split
• 1 cinnamon stick, broken in half

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Instructions

1. Coffee Infusion: Steep instant coffee with cardamom and cinnamon in hot water, allowing the spices to permeate the liquid for two hours to develop a profound aromatic profile.
2. Preparation Base: Strain the coffee infusion, then blend double cream and condensed milk in a large mixing bowl, creating a smooth, rich foundation for the ice cream.
3. Blending Process: Whisk the strained coffee liquid into the cream mixture using an electric mixer, transforming the texture into a thick, silky consistency that promises a luxurious frozen dessert.
4. Freezing Stage: Pour the velvety mixture into a freezer-safe container, spreading evenly and ensuring a uniform surface before placing in the freezer overnight to solidify and develop deep flavor intensity.
5. Serving Presentation: Remove the ice cream from the freezer, allowing a brief moment to soften, then scoop into elegant serving dishes, garnishing with a light dusting of ground cinnamon or a drizzle of condensed milk for an authentic Vietnamese coffee experience.

Notes

• Steep Strategically: Allow coffee and spices to infuse for two full hours to extract maximum flavor depth and complexity.
• Strain Carefully: Remove whole spices completely to prevent bitter or overwhelming texture in the final ice cream.
• Whisk Vigorously: Use electric mixer at high speed to ensure smooth, clotted cream-like consistency that prevents ice crystals.
• Freeze Patiently: Let the ice cream set overnight for ideal texture and flavor melding, avoiding premature serving.

• Prep Time: 2 hours 15 minutes
• Category: Desserts, Snacks, Drinks
• Method: Freezing
• Cuisine: Vietnamese

Nutrition

• Serving Size: 7
• Calories: 305
• Sugar: 24 g
• Sodium: 50 mg
• Fat: 28 g
• Saturated Fat: 17 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 26 g
• Fiber: 0 g
• Protein: 3 g
• Cholesterol: 100 mg