Go Back Email Link
+ servings

No-Churn Vietnamese Iced Coffee-Flavored Ice Cream

Mimi Newman
You will honestly never know that this isn't churned ice cream. No-Churn Vietnamese Iced Coffee-Flavored Ice Cream of the Gods!
4 from 4 votes
Prep Time 10 mins
Cook Time 15 mins
Freezing time 3 hrs
Total Time 3 hrs 25 mins
Course Ice cream
Cuisine American, Dessert, Ice Cream
Servings 16
Calories 183 kcal

Ingredients
  

  • 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!

Instructions
 

  • 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
  • Serve!!

Nutrition

Calories: 183kcalCarbohydrates: 15gProtein: 3gFat: 13gSaturated Fat: 8gCholesterol: 49mgSodium: 43mgPotassium: 125mgSugar: 14gVitamin A: 504IUVitamin C: 1mgCalcium: 90mgIron: 1mg
Keyword Coffee ice cream, no churn coffee ice cream, vietnamese iced coffee, vietnamese iced coffee ice cream
Tried this recipe?Let us know how it was!