No-churn Vietnamese coffee ice cream
- Sarah Cook
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Makes 1 litre
Easy
Total time: 15 mins
+ Infusing + freezing
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Cardamom and cinnamon add a fragrant edge to this quick condensed milk ice cream, inspired by Vietnamese-style iced coffee
Gluten free
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Try this Vietnamese-style coffee ice cream, then check out our our Baileys ice cream, spiced coffee kulfi, iced coffee, iced latte and iced caramel coffee. For another coffee-flavoured dessert, try our espresso martini cake pops.
In Vietnam, coffee is served in many ways, from cà phê den (very strong black coffee), to cà phê đá (refreshing iced black coffee) and cà phê sữa đá (iced coffee served with condensed milk to add a sweet, creamy edge). We've taken inspiration from the latter to create a summery dessert with a caffeine kick.
Learn about Vietnamese coffee culture with our expert barista Celeste Wong's guide, including traditional rituals, how to order it and the perfect recipe for at-home brewing.
Ingredients
Nutrition
-
2 tbsp instant coffee granules
-
6 cardamom pods
bashed to split
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1 cinnamon stick
broken in 1/2
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600ml double cream
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1/2 x 397g can condensed milk
Nutrition: per serving
- kcal257
- fat24.2g
- saturates15g
- carbs8.2g
- sugars8.2g
- protein1.8g
- salt0.1g
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Method
-
step 1
Mix the instant coffee, cardamom pods and cinnamon with 50ml of just-boiled water in a small bowl, cover and leave to infuse for 2 hours.
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step 2
Pour the double cream and condensed milk into a large bowl and strain in the infused coffee mixture, discarding the spices.
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step 3
Use an electric whisk to beat everything together until the mixture is thick and the consistency of clotted cream. Scrape into a container then freeze overnight until solid.
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step 4
Scoop the ice cream into small bowls to serve.
Check out our best ice cream recipes here...
Authors
Sarah Cook
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