# No Churn Vietnamese Coffee Ice Cream

**Chef:** Tanya  
**Cookbook:** Vietnamese Food Any Day  
**Potluck Date:** 18 April 2026  

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**Makes:** about 2 cups  

ice cream SILKEN TOFU AND MANDARIN ORANGES IN ginger syrup MATCHA “PANDAN” waffles BANANA-COCONUT bread-pudding cake CASHEW SESAME brittle SILKY ORANGE-RUM flan VIETNAMESE coftee

Whether youre in the mood for something cool, warm, fragrant, or elegant, these sweet treats have you covered. For a beverage pairing, make Vietnamese coffee. SWEETS and coftee *

NO-CHURN VIETNAMESE COFFEE ice cream TAKES 10 MINUTES, PLUS What can you make from sweetened condensed milk aside from Viet coffee drinks? Ice cream! I take a no-churn approach that involves whipping up the milk, heavy cream, and flavorings until fluffy and then freezing the mix for several hours. You don't need Instant espresso, molasses, and vanilla create a strong Vietnamese coffee flavor; brewed coffee injects too much liquid into the mixture and compromises the texture. The sea salt’s edge amplifies things. If you like, gild the lily with chocolate bits (see the Note), but this ice cream is also sensational without it. Vi.

## Ingredients

- 5 TO 6 HOURS TO FREEZE
- 1’ to 2 teaspoons vanilla extract
- Brimming 2 tablespoons instant espresso
- Fine sea salt
- 1 cup heavy whipping cream
- Brimming % cup full-fat sweetened condensed milk
- Scant 1 tablespoon molasses

### Note /

- an ice-cream maker, just an electric handheld mixer. (An immer- sion blender does not add enough air.)

## Method

1. In a medium bowl, combine 1’ teaspoons of the vanilla, the espresso, and 2 pinches salt and stir to mix well; it will seem slightly sludgy.

2. Add the cream, condensed milk, and molasses. Taste and, if you want to boost the flavor a touch, add more vanilla, /% teaspoon at a time; the amount required depends on the vanilla and your palate. An extra pinch of salt sometimes helps too.

3. 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.

4. Transfer to a 3- to 4-cup storage container, cover, and freeze until firm, 5 to 6 hours, or up to 2 weeks.

5. Let the ice cream sit at room temperature for 10 to 15 minutes to soften to a scoopable texture before serving.

6. For coffee and chocolate ice cream, hand chop 1% 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. VIETNAMESE FOOD any day

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