No-Churn Vietnamese Coffee Ice Cream

  • 26 Sep - 02 Oct, 2020
  • Mag The Weekly
  • Cookery


· 2 tablespoons instant coffee granules

· 6 cardamom pods 6

· 1 cinnamon stick

· 600 ml double cream

· 1 can condensed milk


Mix the instant coffee, cardamom pods and cinnamon with 50 ml of just-boiled water in a bowl, cover and leave to infuse for two hours. Pour the double cream and condensed milk into a bowl and strain in the infused coffee mixture, discarding the spices. Use an electric whisk to beat everything together until the mixture is thick and the consistency of clotted cream. Scrape into a container, freeze overnight until solid. Scoop the ice cream into small bowls to serve.