No-Churn Vietnamese Coffee Ice Cream
 All the rich, sweet flavor of Vietnamese iced coffee, transformed into an ultra-creamy no-churn ice cream. Ingredients 1½ to 2 teaspoons vanilla extract Brimming 2 tablespoons instant espresso powder Fine sea salt 1 cup heavy whipping cream, cold Brimming ⅓ cup full-fat sweetened condensed milk Scant 1 tablespoon molasses 1½ to 2 teaspoons vanilla extract Brimming 2 tablespoons instant espresso powder Fine sea salt 1 cup heavy whipping cream, cold Brimming ⅓ cup full-fat sweetened condensed milk Scant 1 tablespoon molasses Instructions In a medium bowl, combine 1½ teaspoons of the vanilla, the espresso, a pinch of salt and stir to mix well; it will seem slightly sludgy. Add the cream, condensed milk, and 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 (see note), 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. Jenn's note: It's important not to over-whip the ice cream mixture, otherwise it will have a heavy, buttery quality. My mixture had the perfect fluffy whipped cream-like consistency between 2½ and 3 minutes. 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. In a medium bowl, combine 1½ teaspoons of the vanilla, the espresso, a pinch of salt and stir to mix well; it will seem slightly sludgy. Add the cream, condensed milk, and 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 (see note), 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. Jenn's note: It's important not to over-whip the ice cream mixture, otherwise it will have a heavy, buttery quality. My mixture had the perfect fluffy whipped cream-like consistency between 2½ and 3 minutes. 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. Nutrition Information Powered by Per serving (4 servings) Calories: 309 Fat: 24 g Saturated fat: 15 g Carbohydrates: 20 g Sugar: 20 g Fiber: 0 g Protein: 3 g Sodium: 95 mg Cholesterol: 90 mg Per serving (4 servings) Calories: 309 Fat: 24 g Saturated fat: 15 g Carbohydrates: 20 g Sugar: 20 g Fiber: 0 g Protein: 3 g Sodium: 95 mg Cholesterol: 90 mg