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On The Menu: Vietnamese Coffee Ice Cream in Coconut Milk Base (No-Cook!)

Vietnamese Coffee


Satisfy your summer craving with a… 

No-Cook Vietnamese Coffee Ice Cream in Coconut Milk Base


What You Need

2 Cans of Coconut Milk

1 – 1 3/4 Cups Sugar

2 Teaspoons Vanilla Extract

5 – 7 Tablespoons Coffee Powder

Pinch of Salt

Blender

Ice Cream Maker

Instructions

1. Chill coconut milk for at least 4 hours before blending the ingredients.

2. Scoop coconut milk into your blender.

3. Mix in coffee powder.

4. Gradually add sugar and vanilla.

5. Blend ingredients until you get a smooth texture.

6. Pour mixture into your ice cream maker.

7. Once done, transfer final ice cream mixture into a freezer safe container. Bread pans would be a better option.

8. Smooth top with a spatula.

9. Freeze overnight, or until solid.


Photos by Lara Richardson – Lee for Passport Out

19 Comments
  1. darlene

    February 19, 2017 7:05 pm

    badly want to try this but I don’t have an ice cream maker! 😯

    • Jillian at Passport Out

      February 21, 2017 8:06 pm

      Oh, to make this without an ice cream maker, you can just (1) freeze the mixture for an hour, (2) then take it out of the freezer to blend or whisk it again to break ice crystals. (3) Repeat the process 3 or 4 times. It takes a bit of work, but might be good for those weekends spent at home! 😄

  2. jessica

    February 19, 2017 7:09 pm

    Looks so yum!!!! <3

    • Jillian at Passport Out

      February 21, 2017 8:06 pm

      It is! We suggest adding nuts, if you’re not allergic, for added texture!

  3. Lola Navarro

    February 19, 2017 7:14 pm

    would definitely try this out. sweet but good for a healthy diet. love this. thanks for the suggestion!

    • Jillian at Passport Out

      February 21, 2017 8:08 pm

      You can opt for table sugar substitutes – Muscovado, agave, coconut sugar etc. – if you want a healthier alternative, and don’t mind a darker ice cream color. 😄

  4. N.ORNSTEIN

    February 20, 2017 1:18 am

    YUM!

  5. JACKIEMONAGHAN

    February 20, 2017 1:19 am

    Great! Very easy to do 🙂
    Great that you’re showing food now

    • Jillian at Passport Out

      February 21, 2017 8:10 pm

      Glad you like it, Jackie! Most, if not all, of us love food.

  6. CASSIE86

    February 20, 2017 1:29 am

    It looks so yummy! Totally need to do this! Nice idea 😉

  7. TRICIA J.

    February 20, 2017 1:32 am

    adding this on my cookbook!!! healthy and looks really good. is it sweet, though?

    • Jillian at Passport Out

      February 21, 2017 8:12 pm

      Depends on how much sugar you add! You can put 1-1 3/4 cups, or adjust depending on your preference.

  8. AVAMILLER82

    February 20, 2017 1:46 am

    Must be good. Doing this asap.

  9. Aiden Loong

    February 20, 2017 3:03 pm

    good when you have ice cream maker 🙁 🙁 🙁

    • Jillian at Passport Out

      February 21, 2017 8:13 pm

      To make this without an ice cream maker, you can just (1) freeze the mixture for an hour, (2) then take it out of the freezer to blend or whisk it again to break ice crystals. (3) Repeat the process 3 or 4 times. It takes a bit of work, but worth it!

  10. Polly

    February 20, 2017 5:09 pm

    NEED TO DO THIS!!!!

  11. Alden Luss

    February 20, 2017 9:13 pm

    Looks good

  12. Rena

    February 20, 2017 11:37 pm

    Now I want to try it out, thanks for the recipe!
    xx from Bavaria/Germany, Rena
    http://www.dressedwithsoul.com

  13. gnewson

    February 21, 2017 12:52 am

    Homemade ice cream is the best ice cream 😉

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