Vietnamese Espresso Ice Cream
Vietnamese Espresso Ice Cream is a no-churn frozen treat that is hard to beat! Rich espresso flavor is mixed into vanilla-infused heavy cream and sweetened condensed milk.
Vietnamese espresso is simply espresso dripped over condensed milk, so this is a frozen version of this awesome beverage!
And, considering that there is no ice cream machine involved, there is no excuse to not make this!
Whisk together the espresso powder, vanilla, salt and warm water until the espresso powder has dissolved. Stir it into heavy cream and whip until soft peaks form.
Pour in the sweetened condensed milk and continue to beat until soft peaks form again.
Transfer to an airtight container and freeze for at least 8 hours.
Serve and enjoy topped with crushed espresso beans, if desired.
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Vietnamese Espresso Ice Cream
Makes: 2 quarts
Prep Time: 5 minutes
Freeze Time: 8 hours
Total Time: 8 hours & 5 minutes
Ingredients
- 2 tbsp instant espresso powder
- 1 tbsp plus 1 tsp pure vanilla extract
- 1/2 tsp Kosher salt
- 2 & 1/2 cups heavy cream
- One 14-ounce can sweetened condensed milk
Instructions
In a small bowl, whisk together the espresso powder, vanilla, salt and 2 tablespoons warm water until the espresso powder is dissolved. Stir the espresso mixture into the cream in a large bowl and whip by hand with a whisk or with a handheld electric mixer, or in a stand mixer fitted with a whisk attachment, until it thicken to soft peaks (ie it holds a soft peak when you lift a spoon out of the mixture).
Pour in the sweetened condensed milk and whip until the ice cream base is thoroughly combined and again at soft peak stage.
Gently transfer the base to an airtight container and freeze until solid, at least 8 hours.
The ice cream can be stored in an airtight container in the freezer for up to 1 month.
Recipe from Pastry Love
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