No-churn Vietnamese coffee ice cream
- Preparation and cooking time
- Total time
- + Infusing + freezing
- Easy
- Makes 1 litre
Skip to ingredients
- 2 tbsp instant coffee granules
- 6 cardamom podsbashed to split
- 1 cinnamon stickbroken in 1/2
- 600ml double cream
- 1/2 x 397g can condensed milk
Nutrition: per serving
- kcal257
- fat24.2g
- saturates15g
- carbs8.2g
- sugars8.2g
- protein1.8g
- salt0.1g
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.
step 2
Pour the double cream and condensed milk into a large bowl and strain in the infused coffee mixture, discarding the spices.
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.
step 4
Scoop the ice cream into small bowls to serve.
