No-Churn Vietnamese Coffee Ice Cream
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This easy dessert is like Vietnamese iced coffee in ice cream form.
Photography credit: Aubrie Pick © 2019
Vietnamese iced coffee is a traditional Vietnamese drink of brewed dark roast coffee poured over ice and sweetened condensed milk. In her much-acclaimed cookbook, Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors, Andrea Nguyen translates this classic drink into delicious ice cream. Happily, you don’t need an ice cream machine, just a handheld electric mixer. Simply whip the ingredients together, pop the mixture in the freezer, and a few hours later you’ll have an intensely coffee-flavored, ultra-creamy frozen treat.
“This is incredible. I made it for a Vietnam-themed dinner. Everyone raved and wanted the recipe. Now that everyone’s gone, I’m sitting here eating it, unable to stop!”
What You’ll Need To Make Vietnamese Coffee Ice Cream
- Vanilla Extract: Adds depth and enhances the flavor profile of the ice cream.
- Instant Espresso Powder: Provides a rich coffee flavor without the need for brewing.
- Heavy Whipping Cream: Contributes to the creamy texture and richness of the ice cream.
- Sweetened Condensed Milk: Sweetens the ice cream while also adding creaminess and helping to keep it smooth. Make sure to use the full-fat version.
- Molasses: Adds a hint of caramel-like flavor and complexity to the ice cream and complements the coffee flavor.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
In a large bowl, combine the vanilla, espresso powder, and salt; stir until the espresso powder is mostly dissolved.
Add the cream, condensed milk, and molasses.
Using an electric handheld mixer fitted with the beaters or whisk attachment, whip the mixture at high speed until just thickened to a fluffy whipped cream-like consistency, 2½ to 3 minutes. Do not over-whip.
Transfer to a 3-to 4-cup storage container, cover, and freeze until firm, 5 to 6 hours, or up to 2 weeks.
Let the ice cream sit out at room temperature for a few minutes before scooping.
Frequently Asked Questions
Yep, the ice cream will keep, tightly covered, for up to 2 weeks. Let the ice cream sit at room temperature for 10 to 15 minutes to soften to a scoopable texture before serving.
Sure – you can definitely use an ice cream machine if you’d like!
It should work, but you may want to test it out first by dissolving some of the granules in cold water to make sure they fully dissolve. If so, you’re good to go. I suggest using a little extra — about 2.5 tablespoons — to get a more robust flavor. Taste it after you’ve added the cream, sweetened condensed milk, and molasses, and add a bit more if you want a stronger coffee flavor.
It’s delicious in coffee or tea.
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No-Churn Vietnamese Coffee Ice Cream
This easy dessert is like Vietnamese iced coffee in ice cream form.
Ingredients
- 1½ to 2 teaspoons vanilla extract
- Brimming 2 tablespoons instant espresso powder
- Fine sea salt
- 1 cup heavy whipping cream, cold
- Brimming ⅓ cup full-fat sweetened condensed milk
- Scant 1 tablespoon molasses
Instructions
- In a medium bowl, combine 1½ teaspoons of the vanilla, the espresso, a pinch of salt and stir to mix well; it will seem slightly sludgy. Add the cream, condensed milk, and molasses. Taste and, if you want to boost the flavor a touch, add more vanilla, ¼ teaspoon at a time; the amount required depends on the vanilla and your palate. An extra pinch of salt sometimes helps too.
- With an electric handheld mixer fitted with two beaters or a whisk attachment, whip the mixture at high speed for about 3 minutes, until you get a firm, spreadable texture like fluffy whipped cream or frosting. Transfer to a 3-to 4-cup storage container, cover, and freeze until firm, 5 to 6 hours, or up to 2 weeks.
- Let the ice cream sit at room temperature for 10 to 15 minutes to soften to a scoopable texture before serving.
- Note: For coffee and chocolate ice cream, hand chop 1½ ounces bittersweet or dark chocolate into very small bits so they will disperse well. After whipping up the ice-cream mixture, use a spatula to gently fold in the chocolate. Freeze as directed. Your yield will be a little more than the original recipe.
Nutrition Information
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- Per serving (4 servings)
- Calories: 309
- Fat: 24 g
- Saturated fat: 15 g
- Carbohydrates: 20 g
- Sugar: 20 g
- Fiber: 0 g
- Protein: 3 g
- Sodium: 95 mg
- Cholesterol: 90 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I’m sitting here drinking Vietnamese iced coffee and have all the ingredients available in my kitchen! Just wanted to say, Jen, that I’ve been making a lot of dinners from your book ( which I bought) or your site and have enjoyed them all. Thank you!
❤️
Hi Jen
I have some fresh ground coffee (espresso grind) which I use to make expresso but no instant. Can I use this or would it be too much liquid? Can’t wait to try it, it looks delicious 😀
Hi Ann, Unfortunately, it will be too much liquid. Sorry!
If I don’t have molasses what else can I use to replace?
Hi Fatima, I’d go with dark brown sugar or honey.
This looks delicious! Excited to try it. However, I struggle to find molasses here. Do you have any suggestions for substitutions, or do you think it could be left out?
Hi Elise, I would replace the molasses with dark brown sugar or honey.
Will sweetened condensed coconut milk work? I love your recipes and share them often! Thanks, Jenn
Hi Lisa, I’d be nervous to recommend it here, as I’m not sure the mixture would freeze the same way – sorry!
This looks amazing! If you don’t have a handheld, mixer could this be mixed in a Kitchen Aid stand mixer? Thanks!
Sure, Ashley – just keep in mind that it will whip up a bit faster. You have to be careful not to over-whip it, or the ice cream will be heavy. Just watch it and stop when it gets to a fluffy whipped cream consistency.
I haven’t tried it yet, but I made mine in a stand mixer and it worked fine.
So now I’ve tried it, and it’s excellent. I just used instant coffee powder, looking forward to a more coffee-forward taste with espresso powder. And some Heath bars.
Glad it worked out well — thanks for reporting back!
How can make this in a lighter version? The calorie count here is way above what I would use.
Hi Polly, Because this is a no-churn ice cream, you really need to use full-fat heavy cream and sweetened condensed milk. I’m sorry!
Love the thought and anticipate the taste of this – can you use evaporated milk instead of condensed milk ? this is to lower the fat content from a cholesterol point of view
thank you
hilary
hilary.schuman@gmail.com
Hi Hilary, Unfortunately evaporated milk won’t work here — most of the sweetness comes from the sweetened condensed milk. Sorry!
This looks delicious and easy! My question is, can this recipe be doubled? Thank you!
Yep!
Is there any way to make vegan version is this… it sounds delicious!!!
Unfortunately, I don’t think so, Barbara – I’m sorry!
Barbara, if you have sweetened condensed coconut milk (available in some stores) and whip up coconut cream like one would for coconut whip cream, it is totally doable. 🙂
Will this recipe work in a Cuisinart ice cream maker?
Sure, Carol. Enjoy!
Hi! Looks tantalizing! I am out of molasses. what is the purpose of molasses? May I omit?
Thx!
Hi Christine, It adds really nice flavor, but I think you could either omit it or replace with dark brown sugar.