This no-churn ice cream is inspired by Vietnamese coffee, which has sweetened condensed milk mixed into it. Espresso, cardamom, and cinnamon might seem like an unusual flavor combination, but the spices go really well with the creamy coffee.
No-Churn Vietnamese Ice Cream
Adapted from Food Network and Saveur
Yield: 6 cups ice cream
14-ounce can sweetened condensed milk
- 2 teaspoons vanilla extract
- 3 tablespoons espresso powder
- 1 teaspoon ground cardamom
- Pinch cinnamon
- Pinch fine salt
- 2 cups heavy cream, cold
- Chill a 9″ x 5″ metal loaf pan.
Whisk together the condensed milk, vanilla, espresso powder, cardamom, cinnamon, and salt in a large bowl. Set aside.
Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes.
Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended.
Pour into metal loaf pan and freeze, covered, until solid and scoopable, about 5 hours.