Coffee Ice Cream Recipe

No-churn Vietnamese coffee ice cream

  • makes 1 litre
  • Easy

Cardamom and cinnamon add a fragrant edge to this quick ice cream idea. You only need 15 minutes to prepare before freezing – an easy pick-me-up for summer entertaining


*This recipe is gluten-free according to industry standards



  • 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


  • 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.

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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