Condensed milk is evaporated milk that has been sweetened. It can be made into all sorts of desserts. Dulce de leche, fudge, apricot/coconut balls, key lime pie. (Thanks to my Twitter friends who gave so many suggestions!)
Through a interesting thought process, I eventually Googled condensed milk ice cream. It exists!
I adapted this recipe from Sneh Roy of Cook Republic and her recipe for No-Churn Condensed Milk and Jam Ice Cream.
Condensed milk and espresso coffee come together in this frozen delight inspired by Vietnamese coffee.
Nic is the coffee drinker in our house and he made the espresso to swirl into the ice cream. He uses an Aeropress! All you coffee nerds will appreciate that.
The condensed milk made this ice cream incredibly smooth and creamy. The coffee added a nice acidity and bitterness to an otherwise very sweet ice cream.
Vietnamese coffee no-churn ice cream
Makes: 1L ice cream
- 600mL thickened cream
- 1 can (395g) condensed milk
- 1 vanilla bean, split and seeds reserved (stick the empty pods into sugar!)
- 60mL espresso, cooled
- Whisk cream, condensed milk and vanilla bean seeds together until soft peaks form. Use an electric whisk or stand mixer otherwise do this with lots of muscle and a hand whisk like me!
- Pour into a baking tray. Pour espresso over the cream and swirl with a butter knife.
- Cover the cream with plastic cling wrap to prevent ice forming on the surface. Freeze for a few hours or until frozen.
- When ready to serve, stand for a few minutes until softened.
If you want an even-coloured ice cream, mix in the coffee well at the beginning before pouring into a tray.
Why not pour Kahlua/Amaretto/Bailey’s/Frangelico over this with an extra shot of espresso for an insanely caffeine-fuelled adult affogato!
Don’t like coffee? Substitute with Milo dissolved in milk or water. Or just flavour the ice cream with anything else you like!