This No-Churn Vietnamese Coffee Ice Cream is a perfect summer treat that’s easy to make any time!
Have you ever enjoyed a Vietnamese Iced Coffee? It’s special ingredient is sweetened condensed milk, which adds both sweetness and creaminess to the iced coffee. I decided to make up a batch of this delicious Vietnamese Iced Coffee Ice Cream. And the best part? You don’t need an ice cream maker to make it (and even if you have one, you’ll love how quick and easy this one is! :)
Cook’s Notes for No-Churn Vietnamese Coffee Ice Cream
Be sure to use full-fat sweetened condensed milk, for the best results.
Pick any coffee that you love to flavour this delicious ice cream.
No-Churn Vietnamese Iced Coffee Ice Cream
A quick and easy, no churn ice cream, inspired by Vietnamese Iced Coffee, which is creamy and sweet using sweetened condensed milk.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings (adjustable): 6 servings
Ingredients
- 1/4 cup coffee grounds
- 1/2 cup water
- 2 cups heavy whipping cream (35%)
- 14 oz can sweetened condensed milk
- 1 tsp vanilla or vanilla bean paste
Instructions
- In a small bowl or jar, combine coffee grounds and water. Stir to moisten then cover and let stand at room temperature for 6-8 hours, or overnight. Strain through a coffee filter, discarding grounds and reserving coffee.
- To make ice cream, combine, whipping cream, sweetened condensed milk, vanilla and reserved coffee in a large bowl or the bowl of a stand mixer fitted with a whisk attachment. Whisk at high speed until firm peaks are formed.
- Pour in to a loaf pan or other container, cover and freeze for at least 4 hours.
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Notes
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!
Nutrition
Calories: 275kcal, Carbohydrates: 2g, Protein: 1g, Fat: 29g, Saturated Fat: 18g, Cholesterol: 108mg, Sodium: 31mg, Potassium: 59mg, Vitamin A: 1165IU, Vitamin C: 0.5mg, Calcium: 52mg
Nutritional information provided as general guidance only. Accuracy cannot be guaranteed.
Vivian says
Hi Jennifer, can I use 33% whipping cream instead of 35%?
Jennifer says
Hi Vivian and yes, 33% should work just fine.
Barbara says
This is fantastic. It is so light, airy, and delicious! The vanilla bean paste makes it over the top. This would be scrumptious as a dollop on coffee (without freezing) or affogato-style. I can’t wait for dessert tonight!
Jennifer says
So glad you enjoyed it, Barbara and yes! Would be fabulous on coffee :)
Tina says
can you use an ice cream maker or does it need to be whipped in a stand mixer?
Jennifer says
I suppose you could, Tina, but honestly, if you have an ice cream maker, I would use a more conventional ice cream base (a custard base with eggs).
Julia@Vikalinka says
Oh Jennifer, this ice cream might be the best thing I’ve seen all week! Love it!
Jennifer says
Thanks so much, Julia :)
Sarah | Broma Bakery says
PERFECT. THIS IS PERFECT. Vietnamese Iced Coffee is so dreamy, and then you went and made it a no-churn ice cream?! This is my kind of recipe.
Jennifer says
Thanks Sarah. It was so delicious!
Alexandra @ Confessions of a Bright-Eyed Baker says
Vietnamese iced coffee is the best – turning it into an ice cream must only make it better! And no churn at that – perfect!
Jennifer says
Thanks so much, Alexandra :)
Stephanie @ The Glamorous Gourmet says
I’m on a total ice cream bender lately with temperatures soaring into the 100’s here in South Florida on a daily basis! Also gotta love an ice cream that doesn’t require churning too – thanks for sharing the deliciousness:)
Jennifer says
Thanks so much, Stephanie :)
Tricia @ Saving room for dessert says
This is a beautiful, creamy and wonderful summer treat Jennifer! I adore coffee flavored ice cream and I love that you used sweetened condensed milk – that stuff is amazing!
Jennifer says
Thanks Tricia and yes, I love absolutely anything with sweetened condensed milk, too :)
Chris @ The Café Sucré Farine says
This looks awesome. What a fun and easy way to make ice cream!
Jennifer says
Thanks so much, Chris!
Toni | BoulderLocavore says
I love coffee ice cream and without a machine! The ingredients look to be creamy and rich. Perfect!
Jennifer says
Thanks Toni. It was delicious and so, so easy!
Mary Ann | the beach house kitchen says
Love the sound of this one Jennifer! I could use a nice big bowl right about now!
Jennifer says
Thanks Mary Ann!
Laura (Tutti Dolci) says
I love coffee ice cream, this looks dreamy!
Jennifer says
Thanks so much, Laura :)
Emily @ Life on Food says
This looks so yummy! I love Vietnamese coffee. This has to be delicious…and refreshing. It is so hot right now!
Jennifer says
Thanks Emily and yes, this is a perfect treat for this weather :)
Katrina @ Warm Vanilla Sugar says
Vietnamese iced coffee is such a special treat! I love making it on the weekends. This ice cream would be the perfect way to switch things up. I looooove it!
Jennifer says
Thanks Katrina :)
sue|theviewfromgreatisland says
This sounds so good – I adore coffee flavored anything, and ice cream is at the top of that list! I do have an ice cream machine, but no-churn is always so much more fun! I need to experiment with the condensed milk, I bet that helps keep it creamy.
Jennifer says
Thanks Sue and I’m the same. While I have an ice cream machine, sometimes quick and easy is very appealing :)