No-Churn Vietnamese Iced Coffee Ice Cream

No-Churn Vietnamese Iced Coffee Ice Cream

Course: Dessert
Cuisine: Vietnamese
Keyword: coffee ice cream recipe
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 6 servings
Energy: 275 kcal
Author: Jennifer Maloney
A quick and easy, no churn ice cream, inspired by Vietnamese Iced Coffee, which is creamy and sweet using sweetened condensed milk.
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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

  1. 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.
  2. 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.
  3. Pour in to a loaf pan or other container, cover and freeze for at least 4 hours.

Recipe Notes

Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!