Recipe: No-Churn Vietnamese Coffee Ice Cream from Vietnamese Food Any Day

Photography credit: Aubrie Pick © 2019

Photography credit: Aubrie Pick © 2019

No-Churn Vietnamese Coffee Ice Cream

Here’s my attempt of the Coffee and Chocolate Ice Cream variation.

Here’s my attempt of the Coffee and Chocolate Ice Cream variation.

I became a big fan of homemade ice cream after a trip to Italy in 2017 where I treated myself to a scoop of gelato almost every day. The downside of making ice cream at home is that it requires planning ahead, usually at least a day, to make the custard ahead, then chill, then churn and chill some more. This No-Churn recipe from Vietnamese Food Any Day is a revelation—a delicious way to serve yourself a frozen treat with minimal effort in just a couple hours. It’s no harder than whipping some cream, then exhibiting self-control for a few hours while the cream freezes.

 


MAKES ABOUT 2 CUPS

TAKES 10 MINUTES, PLUS 5 TO 6 HOURS TO FREEZE

Ingredients

1½ to 2 teaspoons vanilla extract

Brimming 2 tablespoons instant espresso

Fine sea salt

1 cup heavy whipping cream

Brimming ⅓ cup full-fat sweetened condensed milk

Scant 1 tablespoon molasses

Directions

In a medium bowl, combine 1½ teaspoons of the vanilla, the espresso, and 2 pinches salt and stir to mix well; it will seem slightly sludgy. Add the cream, condensed milk, and molasses. Taste and, if you want to boost the flavor a touch, add more vanilla, ¼ teaspoon at a time; the amount required depends on the vanilla and your palate. An extra pinch of salt sometimes helps too.

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

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

NOTE: For coffee and chocolate ice cream, hand chop 1½ 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.


Reprinted with permission from Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors by Andrea Nguyen, copyright © 2019. Published by Ten Speed Press, an imprint of Penguin Random House.