Coffee Ice Cream Recipe

No-churn Vietnamese coffee ice cream

  • makes 1 litre
  • Easy

Cardamom and cinnamon add a fragrant edge to this quick condensed milk ice cream, inspired by Vietnamese-style iced coffee

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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.

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Ingredients

  • instant coffee granules 2 tbsp
  • cardamom pods 6, bashed to split
  • cinnamon stick 1, broken in 1/2
  • double cream 600ml
  • condensed milk 1/2 x 397g can

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.

*This recipe is gluten-free according to industry standards

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Nutritional Information

  • Kcals 257
  • Fat 24.2g
  • Saturates 15g
  • Carbs 8.2g
  • Sugars 8.2g
  • Protein 1.8g
  • Salt 0.1g
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