No-Churn Vietnamese Coffee Ice Cream

Name: No-Churn Vietnamese Coffee Ice Cream
Prep time: 10 min
Total time: 10 min
Yield: 4 (makes about 2 cups)
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

Prep 10m

Total 10m

This no-churn Vietnamese coffee ice cream is a creamy and delicious treat with a rich flavor of sweetened condensed milk and intense coffee. With just a handful of simple ingredients, this easy recipe is sure to become a favorite for coffee lovers and ice cream enthusiasts alike.

Espresso

Molasses

Summer

Sweetened Condensed Milk