No-Churn Vietnamese Coffee Ice Cream: A Delightful Fusion of Flavors
Indulge in the exotic and rich flavors of Vietnam with this easy-to-make No-Churn Vietnamese Coffee Ice Cream. Perfect for coffee lovers and those who appreciate a hint of spice, this recipe requires no special equipment and is an excellent treat for any occasion.
Ingredients
- Instant Coffee Granules: 2 tbsp
- Cardamom Pods: 6, bashed to split
- Cinnamon Stick: 1, broken in half
- Double Cream: 600ml
- Condensed Milk: Half of a 397g can
Directions
- Infuse the Coffee: Start by mixing the instant coffee granules, bashed cardamom pods, and broken cinnamon stick with 50ml of just-boiled water in a small bowl. Cover and leave the mixture to infuse for 2 hours, allowing the flavors to meld beautifully.
- Prepare the Ice Cream Base: In a large bowl, pour the double cream and condensed milk. Strain the infused coffee mixture into the bowl, discarding the spices. This is your base for the ice cream.
- Whip It Up: Using an electric whisk, beat the mixture until it thickens to the consistency of clotted cream. This step is crucial as it introduces air into the base, making the ice cream creamy and soft once frozen.
- Freeze: Transfer the whipped mixture into a suitable container and freeze overnight. The long freezing time helps the ice cream set perfectly without the need for churning.
- Serve: Scoop the frozen ice cream into small bowls and serve immediately. Enjoy the deep coffee flavor enhanced by hints of cardamom and cinnamon.
Recipe Overview
- Prep Time: 2 hours 15 minutes
- Cooking Time: 0 minutes (No cooking required)
- Total Time: 2 hours 15 minutes
- Calories: Not specified
- Servings: Not specified
This No-Churn Vietnamese Coffee Ice Cream recipe is a simple yet delightful way to enjoy the essence of Vietnamese coffee at home. With its creamy texture and robust flavors enhanced by cardamom and cinnamon, this dessert is sure to impress. Enjoy it as a sophisticated finish to a meal or a refreshing treat on a warm day.
No-churn Vietnamese Coffee Ice Cream
- Total Time: 2 hours 15 minutes
- Yield: Not specified
Ingredients
2 tbsp instant coffee granules
6 cardamom pods, bashed to split
1 cinnamon stick, broken in 1/2
600ml double cream
1/2 x 397g can condensed milk
Instructions
Mix the instant coffee, cardamom pods, and cinnamon with 50ml of just-boiled water in a small bowl, cover, and leave to infuse for 2 hours.
Pour the double cream and condensed milk into a large bowl and strain in the infused coffee mixture, discarding the spices.
Use an electric whisk to beat everything together until the mixture is thick and the consistency of clotted cream. Scrape into a container then freeze overnight until solid.
Scoop the ice cream into small bowls to serve.
- Prep Time: 2 hours 15 minutes
Nutrition
- Calories: Not specified