I am really hyped on this recipe — this is a no-churn coffee ice cream that is like Vietnamese iced coffee — and it’s pretty much unreal. I don’t have an ice cream maker (i want this one and my birthday is in December in case anyone is feeling generous!) so I’ve been trying to figure out how to make ice cream at home without an ice cream maker. 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.
Trader Joe’s coffee toffee shortbread cookies – pic is from Kirbie’s Cravings
how to make no churn coffee ice cream, step by step with pictures
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.
add in the condensed milk and coffee[/caption]
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.
pour into a pan and freeze[/caption]
Then serve in a cone or cup or out of the pan!!!
vietnamese iced coffee ice cream!!!Print
You will honestly never know that this isn’t churned ice cream.
- 2 cups of heavy cream
- 1 14 oz can of sweetened, condensed milk
- 5 teaspoons of 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
Keywords: Coffee ice cream, no churn coffee ice cream, vietnamese iced coffee, vietnamese iced coffee ice cream