The Silkiest No-Churn Vietnamese Coffee Ice Cream Recipe Ever

Sweet, creamy no-churn Vietnamese coffee ice cream revamps ordinary dessert into an extraordinary culinary adventure that tantalizes taste buds with robust caffeine notes and silky smoothness.

Rich condensed milk provides the perfect base for this indulgent treat, creating a luxurious texture that melts delicately on your tongue.

Intense coffee flavors blend seamlessly with velvety cream, offering a sophisticated twist on traditional frozen desserts.

Complex aromatics dance between sweet and bitter, capturing the essence of Vietnamese coffee culture in every spoonful.

Cold brewing techniques elevate the coffee deep, nuanced character, ensuring a remarkable depth of flavor that distinguishes this recipe from standard ice cream variations.

Minimal ingredients and straightforward preparation make this dessert accessible to home cooks seeking an impressive yet uncomplicated treat.

Bold and refreshing, this no-churn Vietnamese coffee ice cream promises a delightful escape from mundane frozen confections.

A Frozen Treat Inspired by Vietnamese Cafés

• Indulge in Exotic Flavor Fusion: This no-churn Vietnamese coffee ice cream blends aromatic cardamom and cinnamon with rich coffee, creating a unique taste experience that transports your taste buds to Southeast Asian cafes.
• Effortless Gourmet Dessert: Skip the complicated ice cream maker and tedious churning process. With just a few simple ingredients and an electric whisk, you can craft a professional-quality dessert in minutes.
• Creamy Dreamy Texture Delight: The combination of double cream and condensed milk produces an incredibly smooth, velvety texture that melts perfectly on your tongue, offering a luxurious treat without any ice crystals.
• Quick Impressive Crowd-Pleaser: Perfect for dinner parties, summer gatherings, or a special weekend treat, this make-ahead dessert can be prepared in advance and impresses guests with its sophisticated yet accessible flavor profile.

Ingredients for a Bold, Creamy No-Churn Dessert

• Double Cream: Rich and creamy base that provides smooth texture and luxurious mouthfeel for the ice cream.
• Condensed Milk: Adds sweetness and helps create a soft, scoopable consistency without an ice cream machine.

• Instant Coffee: Delivers bold, deep coffee flavor characteristic of Vietnamese coffee style.
• Cardamom Pods: Introduces warm, exotic aromatic notes with a slightly sweet and complex profile.
• Cinnamon: Provides warm, comforting undertones that complement the coffee's intensity.

• Water: Essential for infusing coffee and spices to extract maximum flavor before mixing into the ice cream base.

How to Whip This Ice Cream Without a Machine

Step 1: Brew Aromatic Coffee Infusion

In a small bowl, combine instant coffee, cardamom pods, and cinnamon with hot water. Cover and let the mixture steep for 2 hours, allowing the spices to release their rich, exotic flavors.

Step 2: Create Creamy Base

• Double cream
• Condensed milk

Strain the infused coffee mixture into the bowl, carefully removing the whole spices.

Step 3: Whip to Silky Perfection

Use an electric mixer to blend the ingredients until the mixture transforms into a thick, luxurious texture similar to clotted cream. The goal is a smooth, velvety consistency that promises a decadent dessert.

Step 4: Freeze and Set

Transfer the creamy mixture into a freezer-safe container. Place in the freezer and let it sit overnight, allowing the ice cream to solidify completely.

Step 5: Serve and Enjoy

When ready to indulge, scoop the Vietnamese-inspired coffee ice cream into small serving bowls. The result is a creamy, spice-infused frozen treat that captures the essence of Vietnamese coffee culture.

Tips for Smooth Texture and Intense Coffee Taste

• Perfect Infusion Technique: Allow the coffee, cardamom, and cinnamon to steep for the full 2 hours to develop deep, complex flavors that will permeate the entire ice cream.
• Whipping Wisdom: Beat the mixture until it reaches a thick, clotted cream-like consistency to ensure a smooth, creamy texture that prevents ice crystals from forming.
• Spice Straining Secret: Use a fine-mesh strainer when adding the infused coffee to remove whole spices completely, preventing any unwanted texture in the final dessert.
• Freezing Pro Tip: Cover the ice cream container with plastic wrap directly touching the surface to prevent freezer burn and maintain a silky smooth consistency.
• Serving Suggestion: Let the ice cream sit at room temperature for 5-10 minutes before scooping to achieve the perfect soft, scoopable texture that showcases the rich Vietnamese coffee flavors.

Storing Homemade Ice Cream Without Freezer Burn

• Refrigerate: Store the no-churn Vietnamese coffee ice cream in an airtight container with a tight-fitting lid to prevent freezer burn and absorbing other flavors.
• Freeze Duration: Keep the ice cream frozen for up to 2 weeks, maintaining its creamy texture and rich coffee flavor.
• Thaw Technique: Remove the container from the freezer and let it sit at room temperature for 5-10 minutes before scooping, allowing the ice cream to soften slightly for easier serving.

What Pairs Best with Vietnamese Coffee Flavor

• Pair with Bold Vietnamese Coffee: Serve a freshly brewed hot Vietnamese drip coffee alongside the ice cream for an intense caffeine and flavor harmony that celebrates the dessert's origin.
• Match with Cinnamon Shortbread Cookies: Crisp, buttery shortbread with a hint of cinnamon complements the creamy, spiced ice cream, providing a delightful textural contrast.
• Enhance with Caramelized Nuts: Sprinkle toasted cashews or almonds caramelized with a touch of palm sugar over the ice cream, adding crunch and deepening the complex flavor profile.
• Complement with Dark Chocolate: Break pieces of high-quality dark chocolate with 70% cocoa content to enjoy alongside the ice cream, creating a rich and indulgent tasting experience.

Flavor Enhancements to Keep It Fresh

• Robust Mocha Blend: Enhance the coffee intensity by adding dark chocolate shavings and a shot of espresso during the infusion process, creating a deeper, more complex flavor profile.
• Nutty Vietnamese Fusion: Incorporate toasted chopped almonds or crushed peanuts into the ice cream base for a crunchy texture and nutty undertone that complements the coffee's richness.
• Caramel Coffee Swirl: Drizzle homemade caramel sauce through the mixture before freezing, creating beautiful amber ribbons that add sweetness and visual appeal to the creamy dessert.
• Spiced Cardamom Kick: Increase the cardamom quantity and add a pinch of ground ginger to amplify the aromatic spice notes, giving the ice cream a warming and exotic character.

No-churn Vietnamese Coffee Ice Cream Recipe

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4.7 from 13 reviews

• Total Time: 15 minutes
• Yield: 6 1x

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Description

Cool Vietnamese coffee meets creamy indulgence in this no-churn dessert that whisks sweetened condensed milk with robust espresso. Silky smooth ice cream rewards coffee enthusiasts with rich, bold flavors that transport you straight to Hanoi’s bustling streets.

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Ingredients

Scale 1x2x3x

Main Coffee Ingredients:

• 2 tablespoons (30 ml) instant coffee granules
• 600 milliliters (20.3 fluid ounces) double cream

Spice Ingredients:

• 6 cardamom pods, bashed to split
• 1 cinnamon stick, broken in half

Sweetening Ingredient:

• ½ × 397 grams (14 ounces) can condensed milk

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Instructions

1. Create a robust coffee infusion by steeping instant coffee with cardamom and cinnamon in hot water, allowing the aromatic spices to release their complex flavors for two hours.
2. Strain the deeply infused coffee liquid, removing the whole spices while retaining their intense essence.
3. Pour rich double cream and sweet condensed milk into a spacious mixing bowl, creating a luxurious base for the ice cream.
4. Incorporate the strained coffee liquid into the cream mixture, whisking vigorously with an electric mixer until the texture transforms into a thick, velvety consistency similar to clotted cream.
5. Transfer the creamy concoction into a freezer-safe container, ensuring smooth surface distribution.
6. Freeze the mixture overnight, allowing it to solidify into a smooth, decadent Vietnamese-inspired frozen dessert.
7. When ready to serve, scoop the intensely flavored ice cream into petite serving bowls, presenting a delightful and aromatic treat that captures the essence of Vietnamese coffee culture.

Notes

• Infuse coffee with warm spices like cardamom and cinnamon for a rich, aromatic flavor profile that elevates traditional Vietnamese coffee taste.
• Cold-brewing process allows deep extraction of coffee essence without bitterness, creating smooth and intense coffee notes in the ice cream.
• No ice cream maker required – this simple no-churn method uses just three ingredients for a creamy, luxurious dessert anyone can make at home.
• Overnight freezing ensures perfect texture, transforming liquid mixture into silky, scoopable ice cream with minimal effort.
• Serve chilled in small bowls to appreciate the complex, bold flavors inspired by traditional Vietnamese coffee culture.
• Best enjoyed within one week of preparation for optimal freshness and most vibrant coffee and spice characteristics.

• Prep Time: 15 minutes
• Category: Desserts, Snacks, Drinks
• Method: Freezing
• Cuisine: Vietnamese

Nutrition

• Serving Size: 6
• Calories: 372
• Sugar: 22 g
• Sodium: 40 mg
• Fat: 34 g
• Saturated Fat: 21 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 0 g
• Protein: 3 g
• Cholesterol: 105 mg