Can I make no-churn ice cream ahead?

Yep, the ice cream will keep, tightly covered, for 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.

Can I make no-churn ice cream in an ice cream machine instead of a mixer?

Sure - you can definitely use an ice cream machine if you'd like!

Can I use finely ground coffee or instant coffee?

It should work, but you may want to test it out first by dissolving some of the granules in cold water to make sure they fully dissolve. If so, you’re good to go. I suggest using a little extra -- about 2.5 tablespoons -- to get a more robust flavor. Taste it after you’ve added the cream, sweetened condensed milk, and molasses, and add a bit more if you want a stronger coffee flavor.

How can I use the remaining sweetened condensed milk?

It's delicious in coffee or tea.

No-Churn Vietnamese Coffee Ice Cream

Vietnamese coffee ice cream in a glass and a metal container.

No-Churn Vietnamese Coffee Ice Cream

Reprinted with permission 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. (Jenn's note: It's important not to over-whip the ice cream mixture, otherwise it will have a heavy, buttery quality. My mixture had the perfect fluffy whipped cream-like consistency between 2½ and 3 minutes.)

This easy dessert is like Vietnamese iced coffee in ice cream form.

Servings: 4 (makes about 2 cups)

Prep Time: 10 Minutes

Total Time: 10 Minutes, plus 5 to 6 hours to freeze

Ingredients

1½ to 2 teaspoons vanilla extract
Brimming 2 tablespoons instant espresso powder
Fine sea salt

1 cup heavy whipping cream, cold
Brimming ⅓ cup full-fat sweetened condensed milk
Scant 1 tablespoon molasses

Instructions

In a medium bowl, combine 1½ teaspoons of the vanilla, the espresso, a pinch of 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.

Nutrition Information

Per serving (4 servings)
Calories: 309
Fat: 24 g
Saturated fat: 15 g
Carbohydrates: 20 g
Sugar: 20 g
Fiber: 0 g
Protein: 3 g
Sodium: 95 mg
Cholesterol: 90 mg