No Churn Vietnamese Iced Coffee Ice Cream

Vietnamese Iced Coffee In ice Cream Form!

Servings: 4 (makes about 2 cups)
Prep Time: 10 Minutes

Total Time: 10 Minutes, plus 5 to 6 hours to freeze

Ingredients:
1-1/2 to 2 teaspoons vanilla extract
Brimming 2 tablespoons instant espresso powder
Fine sea salt
1 cup heavy whipping cream
Brimming 1/3 cup full-fat sweetened condensed milk
Scant 1 tablespoon molasses


Directions:
In a medium bowl combine: 

1½ teaspoons of the vanilla 

the espresso 

a pinch of salt  

Stir to mix well it will seem slightly sludgy. 

Add the cream, 

condensed milk, 

molasses. 

Taste and, if you want to boost the flavor a touch, add more vanilla, ¼ teaspoon at a time; the amount required depends on the vanilla and your palate. An extra pinch of salt sometimes helps too.

With an electric handheld mixer fitted with two beaters or a whisk attachment, whip the mixture at high speed for about 3 minutes, until you get a firm, spreadable texture like fluffy whipped cream or frosting. 

Transfer to a 3-to 4-cup storage container, cover, and freeze until firm, 5 to 6 hours, or up to 2 weeks.

Let the ice cream sit at room temperature for 10 to 15 minutes to soften to a scoopable texture before serving.

Note: For coffee and chocolate ice cream, hand chop 1½ ounces bittersweet or dark chocolate into very small bits so they will disperse well. After whipping up the ice-cream mixture, use a spatula to gently fold in the chocolate. Freeze as directed. Your yield will be a little more than the original recipe.

STEP-BY-STEP INSTRUCTIONS

In a large bowl, combine the vanilla, espresso powder, and salt; stir until the espresso powder is mostly dissolved.

Add the cream, condensed milk, and molasses.

Using an electric handheld mixer fitted with the beaters or whisk attachment, whip the mixture at high speed until just thickened to a fluffy whipped cream-like consistency, 2½ to 3 minutes. Do not over-whip.

Transfer to a 3-to 4-cup storage container, cover, and freeze until firm, 5 to 6 hours, or up to 2 weeks.

Let the ice cream sit out at room temperature for a few minutes before scooping.