RECIPE

No-Churn Vietnamese Coffee Ice Cream

Recipe Created For

3.8 L Oval or Rectangular Casserole

Main Course

Dairy

Cook Time

Over 3 hours

Serving Size

Cook Mode

INGREDIENTS

4 cups (1 litre) 35% cream
2 tbsp (30 ml) instant coffee granules
½ tsp (2.5 ml) kosher salt
6 cardamom pods, crushed
1 vanilla bean, split lengthwise and seeds scraped
2 cups (500 ml) sweetened condensed milk
1 cup (250 ml) dark chocolate, finely chopped

Ice cream in our Heritage Rectangular Casserole? Yes, you read the recipe correctly! But don’t say we didn’t warn you. This Vietnamese no-churn ice cream dessert might cause a stampede in the kitchen. The combination of coffee, sweetened condensed milk, and dark chocolate is sure to hit all the right taste buds.

Simply whisk together your ingredients, pour it in the Rectangular Casserole, freeze, and scoop it right from the dish. Alternatively, the Oval Casserole can be used, offering a significant surface area to pack the ice cream mixture. The Rectangular or Oval Casserole will take care of much of the rest as they are equally capable of holding cold as they are at maintaining heat.

Our No-Churn Vietnamese Coffee Ice Cream is a simple, hassle-free recipe that can easily be prepared over the summer, offering a refreshing dessert after a long day spent in the sun. This recipe can be prepared in over three hours, including the time it takes to refrigerate, serving up to 12 portions at a time. Here are all the ingredients you’ll need along with the steps to follow before tackling this recipe!

INGREDIENTS

4 cups (1 litre) 35% cream
2 tbsp (30 ml) instant coffee granules
½ tsp (2.5 ml) kosher salt
6 cardamom pods, crushed
1 vanilla bean, split lengthwise and seeds scraped
2 cups (500 ml) sweetened condensed milk
1 cup (250 ml) dark chocolate, finely chopped

EQUIPMENT

INSTRUCTIONS

In a Saucier Pan, heat 1 cup (250 ml) of the cream until just simmering. Add the coffee, salt, cardamom, vanilla pod and seeds. Mix well to combine. Transfer to a bowl and let cool for 10 minutes. Refrigerate until completely chilled, about 1 hour.

In a stand mixer fitted with the whisk, or in a large bowl with an electric mixer, whisk the remaining cream with the condensed milk until semi-firm peaks form. Remove 1 ½ cups (375 ml) of the mixture and set aside.

Strain the chilled coffee cream through a fine sieve directly into the bowl of remaining whipped cream. Whisk gently to combine. Using a Spatula, very gently fold in the chopped chocolate.

Pour into a 3,8 L Rectangular or Oval Casserole. Pour the 1 ½ cups (375 ml) of reserved whipped cream in a line down the centre of the coffee cream and gently stir the two mixtures together to create a marbled effect.

Cover with the lid and freeze for at least 6 hours. Scoop into Cereal Bowls and serve. If the ice cream becomes very hard once frozen, simply let sit out at room temperature to soften before serving.