once upon a chef

No-Churn Vietnamese Coffee Ice Cream


– 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

Vietnamese iced coffee is a traditional drink of brewed dark roast coffee poured over ice and sweetened condensed milk. In her much-acclaimed cookbook, Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors, Andrea Nguyen translates this classic drink into delicious ice cream. Happily, you don’t need an ice cream machine, just a handheld electric mixer. Simply whip the ingredients together, pop the mixture in the freezer, and a few hours later you’ll have an intensely coffee-flavored, creamy frozen treat.


In a large bowl, combine the vanilla, espresso powder, and salt; stir until the espresso powder is mostly dissolved.


Add the cream, condensed milk, and molasses.


Using an electric handheld mixer fitted with the beaters or whisk attachment, whip the mixture at high speed until just thickened to a fluffy whipped cream-like consistency, 2½ to 3 minutes. Do not over-whip.


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 out at room temperature for a few minutes before scooping.