No-churn Vietnamese coffee ice-cream

No need for an ice-cream maker with this simple no-churn Vietnamese coffee ice-cream recipe from Khanh Ong. This egg-free version is much faster and easier to make without the need for pre-freezing an ice-cream bowl or whisking a custard over the stovetop, while still delivering a creamy frozen treat, reminiscent of a Vietnamese condensed milk iced coffee.

Credit: Jiwon Kim

• serves

  4

• prep

  5 minutes

• difficulty

  Easy

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Ingredients

• 2 - 3 tbsp instant dark espresso, to taste
• ¼ cup (60 ml) boiling water
• 1 can (395 g) condensed milk
• ¼ cup (60 ml) Irish cream liqueur
• 600 ml thickened cream, whipped

Freezing time: 5 hours minimum 

Instructions

1. In a large mixing bowl, combine the instant coffee powder with the boiling water and whisk well to combine, until the powder is completely dissolved.

2. Stir through the condensed milk, Irish cream liqueur, then place in the freezer to cool for 15 minutes.

3. Remove the chilled mixture from the freezer, then gently fold through the whipped cream in three batches into the coffee mixture.

4. Transfer to a freezer-friendly container with a lid, then freeze for 5 hours. Serve.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Bitter and Sweet

Watch the full episode here

G

Watch the full episode here

G