Name: No Churn Coffee Ice Cream
Prep time: 10 min
Total time: 490 min
Ingredients: 2 teaspoons vanilla ( Go for the good stuff!); 2 tablespoons instant espresso power; 1 pinch kosher salt; 1/3 cup sweetened condensed milk; 1 tablespoon maple syrup; 1 cup heavy whipping cream

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This Vietnamese Coffee Ice Cream is flat out delicious. It couldn’t be easier and tastes amazing – all of my favorite things! This recipe is from Andrea Nguyen’s Vietnamese Food Any Day cookbook – I’m a huge fan!

No Churn Coffee Ice Cream

This no-churn lovely will become a family favorite.

Servings people

Prep Time 10

Total Time 8 10

Ingredients

2 teaspoons vanilla Go for the good stuff!
2 tablespoons instant espresso power
1 pinch kosher salt
1/3 cup sweetened condensed milk
1 tablespoon maple syrup
1 cup heavy whipping cream

Instructions

This recipe is from one of my favorite author's new book. Andrea Nugyen's Vietnamese Food Any Day - it's a great one to pick up!
In a medium bowl (I use my Kitchenaid for this recipe) combine the vanilla, espresso and pinch of salt
Add the cream, condensed milk and maple syrup
Using your stand mixer with the whisk (or a hand held mixer), whip the mixture on high for 3-5 minutes - until you get a firm, spreadable texture - kind of like frosting
Transfert to a storage container and freeze until firm - at least 6 hours and, ideally, overnight.
Remove from the freezer 10-15 minutes before serving
Serve with a coconut cookie (I love the Tate's Cookies) and enjoy! Everyone at your table will adore this creamy treat.