Vietnamese coffee ice cream

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Vietnamese coffee ice cream

Photo, Sian Richards.

No need for an ice cream maker: Turns out all that's required to make incredible homemade ice cream is three ingredients and a freezer.


Ingredients

  • 1 cup 35% cream
  • 1/2 300-mL can sweetened condensed milk
  • 1 tbsp instant espresso powder

Instructions

  • BEAT cream with instant espresso powder in a medium bowl, using an electric mixer on medium, until powder is dissolved and soft peaks form, 2 to 4 min. Reduce speed to low and beat in sweetened condensed milk until just combined. Mixture should be smooth and fluffy.
  • SCRAPE mixture into a resealable container. Freeze until firm, 6 hours.

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