No-churn Vietnamese coffee ice cream

Name: No-churn Vietnamese coffee ice cream
Total time: 15 min
Ingredients: 2 tbsp instant coffee granules; 6 cardamom pods, bashed to split; 1 cinnamon stick, broken in 1/2; 600ml double cream; 1/2 x 397g can condensed milk

www.olivemagazine.com

Your recipes

Total: 15 minutes

Servings: 1

Author : Sarah Cook

cardamom cinnamon coffee

Ingredients

Remove All · Remove Spices · Remove Staples

2 tbsp instant coffee granules6 cardamom pods, bashed to split1 cinnamon stick, broken in 1/2600 milliliters double cream1/2 x 397 grams can condensed milk

Export 5 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Mix the instant coffee, cardamom pods and cinnamon with 50ml of just-boiled water in a small bowl, cover and leave to infuse for 2 hours.

Step 2

Pour the double cream and condensed milk into a large bowl and strain in the infused coffee mixture, discarding the spices.

Step 3

Use an electric whisk to beat everything together until the mixture is thick and the consistency of clotted cream. Scrape into a container then freeze overnight until solid.

Step 4

Scoop the ice cream into small bowls to serve.