No-churn Vietnamese coffee ice cream from Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors (page 210) by Andrea Nguyen

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Notes about this recipe

  • thefritschkitchen on August 13, 2025

    This was good, but not amazing. My kids (who do like commercial coffee ice cream) were not fans - it was too bitter. I do have a more bitter molasses (it was NOT blackstrap) and I feel that was the main taste, bitter. Maybe I could sub a lighter, less intense molasses. The texture was fantastic and mixing in the chocolate bits was great, but I think I will explore other no churn ice creams first. Also, it does make a tiny amount - if I make it again, I would double.

  • FJT on July 28, 2024

    So easy to make and absolutely delicious! I scaled the recipe up to use an entire 600ml pot of double cream and make about my usual sized tub of ice cream - the original quantity was for a very small batch. As I have an ice cream maker I simply mixed all the ingredients thoroughly, chilled the mixture for an hour and then churned it. The easiest ice cream I've ever made. I now have half a tin of condensed milk to use up, so I expect I'll be making some more ice cream very soon.

  • patioweather on January 16, 2023

    This was delicious and my friend who made it said it was easy to make.

  • southerncooker on March 10, 2019

    Daughter and I love Vietnamese iced coffee and this ice cream has many of those flavors. It was delicious. She also gives an option of adding some fine chopped chocolate to the mixture before freezing and I think next time I'll try that.

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