No-Churn Vietnamese Coffee Ice Cream

A recipe! How novel around here, it seems. This recipe for No-Churn Vietnamese Coffee Ice Cream has a two-fold purpose. One, it’s a vacation recreation from Bar Harbor, Maine– a trip that seems like ages ago. Two, I’m in crunch mode to use up pantry items, and this helped clear out some shelf space. Win-win!

The second point- clearing out the pantry- is guiding everything that comes out of my kitchen these days because I’m not moving food to sit in storage for months, and Mom’s fridge has limited space to accommodate all the condiments I’ve accumulated over the past few years so I’m using as much up as I can in the next five weeks. Well, four because of that last minute vacation.

One of the items that I have strangely accumulated, likely over the past summer of no-churn ice cream dreams and the past fall of holiday baking is sweetened condensed milk. I had four cans, so time to use one up and no-churn ice cream is my favorite way to do that.

Remember the basil, the pumpkin-spice and coconut cashew? Good stuff, all.

I love no-churn ice cream because the base is two ingredients- TWO! To recap, you need a can of sweetened condensed milk, 2 cups of heavy cream and a good mixer to beat it all together until whipped and fluffy.  Add in all you desired.

Our add-ins today are quite simple: a bit of instant coffee, a touch of Kahlua and a sprinkle of cinnamon.  

The cinnamon is what makes this Vietnamese-esque, as does the strong instant coffee takes me back to the delicious coffee I drank on my travels and now regularly order as a treat here back home. The Kahlua is just a way for me to use up the last few tablespoons that sat in my fridge. It’s optional of course, and if you do use it, beware of adding too much since alcohol will inhibit freezing.

This comes together in minutes, which is great because summer still beckons us outside for a few more weeks.

No-Churn Vietnamese Coffee Ice Cream

August 25, 2021

Prep: 10 min

Total: 4 hr

Difficulty: Easy

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No-Churn Vietnamese Ice Cream is an easy to assemble frozen treat using instant coffee, cinnamon and a touch of Kahlua for something extra.

By: Chrissy

Ingredients

• 2 cups heavy whipping cream
• 1 can sweetened condensed milk
• 3 TB instant coffee
• 3 TB Kahlua
• 1 1/2 tsp cinnamon

Directions

• Step 1 In a small bowl, add the coffee, Kahlua and about 2 TB heavy cream. Stir well until the coffee is dissolved, zapping in the microwave for 20 seconds or so if necessary. Set aside.
• Step 2 In the bowl of a stand mixer (or in a large bowl using a hand mixer), beat the cream and cinnamon on high until stiff peaks just form, careful not to overwhip and turn to butter. Turn the mixer down to medium and slowly stream in the condensed milk, careful to not deflate the cream too much. Add in the coffee mixtures and incorporate well.
• Step 3 Freeze immediately at least four hours before serving.