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No Churn Vietnamese Coffee Ice Cream

August 20, 2018 by hapagirl 31 Comments

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!

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!

Have you had Vietnamese iced coffee? It’s like an iced latte with some legs. Strong coffee with a touch of chicory, balanced by sweetened condensed milk, and poured over ice – it’s like a little sip of heaven on a hot summer day. 

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!

My dad LOVES ice cream, has it every night after dinner. So when my parents were visiting last week, I made sure to have some ready for him in the freezer. A 1/2 gallon was gone before the week was out, so my dad went to the store and picked up my personal favorite… coffee ice cream. I don’t eat a lot of ice cream, but when I do, I prefer coffee. Hmm… did that just sound like the an ice cream version of a Dos Equis commercial? 

In any event, that got me thinking about making my own coffee ice cream, but of course there had to be a twist. A Vietnamese coffee ice cream sounded perfect! I tried several different methods – brewing, steaming, etc. But I found starting with a cold brew to start worked best. Cold brewing is just as is sounds, you’re steeping coffee grounds in cold liquid until it’s perfectly infused. The process does take longer, expect at least 12 hours of steeping. But the result you get is a much smoother taste. What’s more, in order to whip the cream into soft peaks (this will give you a nice texture in the end), the cream needs to be cold. So a cold brew was the way to go.

The result… smooth, creamy, and rich Vietnamese coffee ice cream!

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!

 

No Churn Vietnamese Coffee Ice Cream
 
Recipe Type: Dessert
Author: Kathleen | Hapa Nom Nom
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!
Ingredients
  • 1/4 cup Vietnamese coffee*
  • 2 cups heavy whipping cream
  • 1 (14 ounce) can sweetened condensed milk
Instructions
  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.
 
Notes
* If you cannot find Vietnamese coffee, you may use a coarsely ground strong French roast.
3.4.3177

 

 

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!

Filed Under: Asian, Blog, Cheese & Dairy, Desserts, Dishes, Fall, Fusion, Mother's Day, Recipes, Special Occasions, Spring, Summer, Valentine's Day Recipes Tagged With: coffee, drink, easy, ice cream, iced coffee, no churn, summer, vietnamese, Vietnamese iced coffee

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Comments

  1. Deborah Stewart says

    June 4, 2016 at 8:09 am

    I don’t think I’ve ever had Vietnamese coffee, but I’m sure I can find it nearby. Coffee ice cream is my favourite, though and I have H-D coffee ice cream at least once a month. More often if I can think of a good reason to treat myself, like I got all the dinner dishes washed within 30 minutes of everybody leaving the table. This recipe could save me a bundle! (and add a ton to my hip area. 🙁 )

    Reply
    • hapagirl says

      June 4, 2016 at 11:58 am

      Hi Deborah! First of all… LOVE your avatar! My husband and I quote Monty Python lines to each other all the time! Coffee ice cream is my absolute favorite. I’m glad I can save you a bundle on feeding your habit, and sorry in advance for any increase to the hip area 😉 Hope you have a great weekend!

      Reply
  2. Beeta Hashempour says

    June 2, 2016 at 5:17 pm

    This looks like pure perfection, Kathleen! I love that you did a no-churn recipe because I don’t have an ice cream maker :p Also, your photos are gorgeous <3

    Reply
    • hapagirl says

      June 3, 2016 at 7:34 pm

      I’m all about no-churn recipes… last thing I need is another piece of kitchen equipment 😉

      Reply
  3. FoodGeekGraze says

    June 1, 2016 at 5:35 pm

    three things happened when i read this post: 1) i fell in love with your father when i read he eats ice cream every evening. in the world of food freak piggy people… how rock star is that? 2) your phrase, ” iced latte with some legs” killed it. i am using those words on this pin, on this bookmark, and will be scheduling a full back tattoo with that phrase in hand. 3) i am insane for coffee and drink and eat it in every way possible. did i mention i chose my second apartment in the city based upon coffee shop locations? hell, i would brush my teeth with it if brown biters ever come into style. so why have i not thought of using the cold brew method when applying same to desserts is enough to make me question my sanity ♥ ♥ ♥

    Reply
    • hapagirl says

      June 3, 2016 at 7:28 pm

      Lol, you always have THE best comments! I want to be the first to see a picture of that back tattoo 😉 Hope you have a fantastic weekend girlie, xo!

      Reply
    • Deborah Stewart says

      June 4, 2016 at 8:28 am

      You would have loved my Dad. During the infamous Ice Storm way back (when?), my father phoned my son, long distance, to tell him not to worry, because he (my father) was eating all the ice cream in the freezer so none of it would go bad and be wasted. It was so thoughtful of him.

      Reply
  4. annie@ciaochowbambina says

    May 25, 2016 at 4:27 pm

    I too am a huge fan of no churn ice cream…which means this has my name all over it! I love it – I won’t need to brew a pot of coffee for dessert – it’s all in one! Lovely!

    Reply
    • hapagirl says

      May 26, 2016 at 9:14 am

      You could still brew that cup of coffee and make an affoato 😉

      Reply
  5. Marissa (@pinchandswirl) says

    May 25, 2016 at 2:16 pm

    omg, this looks amazing! How can it have that gorgeous texture and be NO CHURN! We love ice cream, especially of the coffee variety so this is a must try.

    Reply
    • hapagirl says

      May 26, 2016 at 9:09 am

      I was surprised by the texture as well! Don’t you just love when things like that happen?

      Reply
  6. thebrickkitchen says

    May 22, 2016 at 7:42 pm

    Ohhh this sounds amazing! No churn ice cream is seriously one of the best baking discoveries I have ever made – I don’t know how I lived without it for so long, thinking that anything made with condensed milk couldn’t be that good. So wrong!!

    I made a miso butterscotch swirled no-churn version on the weekend – next time I think it will have to be coffee (though I think I would be really tempted to add a chocolate swirl, because isn’t coffee + chocolate just the best thing?! Do you think this would work if you made a shot of espresso and cooled it in the fridge, rather than using cold brewing?

    Reply
    • hapagirl says

      May 22, 2016 at 10:31 pm

      Ooo… I love miso in desserts! It’s such a wonderful and unexpected ingredient and that miso butterscotch sounds incredible! And YES, a chocolate swirl added the coffee ice cream would be a…maz…ing!
      I think a shot of espresso cooled in the fridge would work! I may even do 2, because I really like a good coffee taste – and between the whipping cream and condensed milk, it really mellows the flavor. I don’t think the minimal amount of water from the espresso will alter the texture much. I’d love to know how it turns out if you give the espresso a try!

      Reply
  7. Cathy says

    May 22, 2016 at 8:31 am

    As hot as it is here, I’ve been ceaving ice cream, and I love that this is no churn (even though we have an ice cream maker, no room in thr freezer). Also, some friends left some Vietnamese coffee here, but both are instant and already sweetened. Don’t know if that could work?

    Reply
    • hapagirl says

      May 22, 2016 at 10:16 pm

      I know how that goes, Cathy – my freezer is jam packed! That’s so fantastic that your friends left some Vietnamese instant coffee (those are some great friends)! Yes, the instant will work perfectly! Is the coffee already sweetened? If so, you may need to play with the amount of sweetened condensed milk you add. Since I don’t know how sweet your coffee already is, it’s hard for me to advise you on how much you should cut back – so I would trust your gut on that one. I’d love to know how it turns out! 🙂

      Reply
  8. Amanda | Yum In Your Tum says

    May 21, 2016 at 8:38 pm

    OMG. DELICIOUS. I need to make this recipe! Your dad must have enjoyed you making this, because I am drooling over these photos. I also love that this is no churn and looks so simple to make. Looks like I need to go pick up some Vietnamese coffee. 🙂 Great recipe!

    Reply
    • hapagirl says

      May 22, 2016 at 10:06 pm

      Thanks so much Amanda! Yes, pick up some Vietnamese coffee! (A good French dark roast will do in a pinch too) 😉

      Reply
  9. Coley says

    May 21, 2016 at 11:58 am

    My mouth is watering!! I love vietnamese coffee and coffee ice cream, so I can only imagine how great this is! Love your no churn method, too 🙂

    Reply
    • hapagirl says

      May 21, 2016 at 6:14 pm

      Thanks Coley! It’s like it was a combo meant to be, right? 😉

      Reply
  10. Priya says

    May 21, 2016 at 11:20 am

    I have recentlytried mango ice cream using whipped cream and it turned out awesome . so YES I am quite confident to try this flavor

    Reply
    • hapagirl says

      May 21, 2016 at 6:12 pm

      Ooo… mango ice cream sounds wonderful! I hope you enjoy this one as well, Priya! 🙂

      Reply
  11. Anne says

    May 21, 2016 at 9:15 am

    Omg vietnamese coffee is an absolute favorite -such a genius idea to put it in ice cream!!!

    Reply
    • hapagirl says

      May 21, 2016 at 6:00 pm

      Thanks Anne! Vietnamese iced coffee is so perfect when it’s warm out… you just gotta make it into ice cream! 🙂

      Reply
  12. CulinaryGinger (@culinaryginger) says

    May 21, 2016 at 7:57 am

    What a delicious idea to turn the Vietnamese coffee into ice cream. I must try this.

    Reply
    • hapagirl says

      May 21, 2016 at 5:58 pm

      Thanks Janette! Hope you’re having a wonderful weekend!

      Reply
  13. Bam's Kitchen says

    May 21, 2016 at 7:24 am

    Loving that first photo of you holding your ice cream bowl. That must have taken such discipline to not eat the props before finishing the shoot. LOL Your recipe sounds so easy, cant wait to try…

    Reply
    • hapagirl says

      May 21, 2016 at 5:53 pm

      No, I was just thinking ‘suck in your stomach, suck in your stomach’. Lol! 😛

      Reply
  14. demeter | beaming baker says

    May 21, 2016 at 6:36 am

    Omigosh, Kathleen… I swear, you make the best food! Funny thing is, I’ve been dreaming about ice cream for months now. It appears I have been waiting for this moment. 😉 Can there honestly be a better thing than Vietnamese coffee ice cream? I’m sitting here, furrowing my brow… and I just cannot think of one. Love that you made this no churn as well! Your dad is just like my mom, btw. She must have something sweet after dinner (be it ice cream, cookies… all of that good stuff). 😉 Pinning! Have a great weekend, K!

    Reply
    • hapagirl says

      May 21, 2016 at 5:52 pm

      Aww… thanks, Demeter! I’m so glad you think so! My dad has to have ice cream after dinner and something sweet for breakfast like a scone or cinnamon roll. Funny thing, it’s only been like that in the past few years 😉 Hope you have a wonderful weekend too!

      Reply
  15. Cathleen @ A Taste of Madness says

    May 20, 2016 at 7:27 pm

    This is no churn??? I need this in my life!
    Also, I have never tried Vietnamese ice cream, but you are making it sound amazing!

    Reply
    • hapagirl says

      May 21, 2016 at 5:44 pm

      Isn’t no churn the best?! I don’t know where I could possibly put another piece of kitchen equipment 😉

      Reply

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I'm Kathleen and I live in the Atlanta area. In a lifelong search to discover where I belong and what group I identify with, I found that food is the strongest tie that brings us together. On Hapa Nom Nom, food is a kind of connective tissue, bringing my background, family, travels, and tastes together in one delicious bite. Find out more!

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