This is a no-churn coffee ice cream recipe that is like Vietnamese iced coffee — and it’s pretty much unreal. This recipe totally works – you won’t even know that it wasn’t churned the old fashioned way. No churn coffee ice cream — your summer is now complete.
the inspiration behind this no-churn coffee ice cream recipe
Here’s my thought process in developing this recipe. Knowing that no-churn ice cream recipes leverage sweetened condensed milk as a thickener and sweetener agent and the end product of these recipes tends to taste very condensed milk-forward, I was like, why not lean all the way into that condensed milk flavor and combine it with coffee to mimic the flavors of my favorite version of coffee- Vietnamese iced coffee?! Hypothesis formed.
Then, I was like, coffee ice cream is amazing, but ice cream with some cookies or chunky things mixed in has an even more fun texture. Enter these Trader Joe’s coffee toffee cookies.
How do I make ice cream without an ice cream maker?
Then add in a can of condensed milk, instant coffee mixed with a touch of water to hydrate it, and any mix-ins you want. Chocolate chips, cookies, whatever — I went with Trader Joe’s coffee/toffee cookies that are the bomb.
Mix it all together, and then pour the no churn coffee ice cream goodness into a loaf pan and cover with plastic wrap. Freeze overnight.
Then serve in a cone or cup or out of the pan!!!
No-Churn Vietnamese Iced Coffee-Flavored Ice Cream
- 2 cups heavy cream
- 14 oz sweetened condensed milk
- 5 teaspoons instant coffee mixed with 1 tablespoon of water
- Optional: 5 oz of any mix in you want – chocolate chips/chunks chopped up cookies, anything!
- In a stand mixer or with a hand mixer, whip heavy cream until there are stiff peaks
- Add in the can of condensed milk, coffee, and whip for 10 seconds to combine – scrape down the sides of the bowl to make sure it’s all in there
- Fold in any mix ins
- Freeze in a loaf pan covered in plastic wrap for at least 6 hours