No Churn Vietnamese Coffee Ice Cream
Recipe type: Dessert
Serves: 1 pint
Vietnamese Iced Coffee is fantastic - hot day or otherwise! Now imagine that sweet and creamy beverage made into ice cream. What makes this even better? NO expensive, counter --cluttering piece of equipment needed!
  • ¼ cup Vietnamese coffee*
  • 2 cups heavy whipping cream
  • 1 (14 ounce) can sweetened condensed milk
  1. Combine the coffee and the cream in a bowl (if you have a large measuring cup with a pour spout , that works best). Stir well, cover, and allow to steep in the refrigerator at least 12 hours and up to 24.
  2. When ready, remove from the fridge and strain through a fine-meshed sieve into a large bowl. Discard the grounds. Then add the condensed milk and whip the contents with an electric egg beater, just until thickened - don't over whip.
  3. Pour the mixture into a container a freeze for at least 6 hours.
* If you cannot find Vietnamese coffee, you may use a coarsely ground strong French roast.
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