No Churn Vietnamese Coffee Ice Cream with Boba
Vietnamese coffee ice cream with boba is a delicious treat. It’s an unusual no-churn coffee ice cream recipe which you are going to love. Vietnamese coffee ice cream is delicious with the flavours of coffee and boba.
Servings: 6 cups
Ingredients
- 1 1/2 Cup heavy cream 35% fat, chilled
- 3/4 Cup sweetened condensed milk chilled
- 3 Tbsp. instant coffee powder (dark roast preferred), diluted in 1 Tbsp. of lukewarm water
- 2 Tbsp. vanilla extract
- 1/2 Tsp. vanilla extract
- 1 Cup tapioca pearls dried boba, cooked according to package instructions
- 2 Tbsp. brown sugar
Instructions
- Make the ice cream. In a large mixing bowl and using hand or stand mixer set to medium-high speed, whip the heavy cream for 3 to 4 minutes.
- When the cream starts to form very soft peaks (not enough to hold its shape), add the condensed milk and continue whipping for another 3 minutes or until soft peaks form. The trails in the cream should be visible but with slightly softened peaks.
- Add instant coffee powder, vanilla extract, and salt into the whipped cream and condensed milk mixture. Continue mixing with the mixer until medium peaks form.
- Pour ice cream mixture into loaf pan and smooth the top with the spatula. Cover with plastic wrap and chill in freezer for at least 6 hours (overnight preferred).
- Approximately an hour before serving, prepare the boba according to package instructions. Most boba needs to be cooked in boiling water over medium heat for 30 minutes. Once the water is reduced to syrupy consistency, take the pot off the heat and mix in 2 tbs of brown sugar. Stir and set aside until completely cool before using.
- To serve, spoon some boba into the bottom of an empty glass or ice cream/parfait cup. Add some scoops of ice cream and top with more boba.
Notes
Do not soak your boba in cold water after cooking. Sometimes the instructions on the boba package requires you to soak the cooked boba in cold water for a “bouncier” texture. Soaking them in water will dilute the thick gooey sauce, which we want for the topping of our ice cream. Once the boba is cooked for 30 minutes and the liquid has reached the syrup consistency, add the brown sugar (if using), mix well, and set aside until cool completely. The ice cream is already sweet, so the use of brown sugar in the boba is optional.
Pre-chilling your mixing bowl, heavy cream, and condensed milk helps the whipped cream to form during the whipping process, and prevent it from melting/deflating quickly especially in the warmer weather.
This recipe calls for 9” x 5” x 3” loaf pan, however other sizes and other forms of pans (i.e. 9”x13”x2” cake pan) also work. A shallower pan will help the ice cream to cool faster. Any materials (ceramic, glass, or metal pans) will work.
Store ice cream in airtight container in your freezer for up to 6 weeks.
Nutrition
Calories: 479kcal | Carbohydrates: 56g | Protein: 5g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 95mg | Sodium: 76mg | Potassium: 465mg | Fiber: 1g | Sugar: 27g | Vitamin A: 977IU | Vitamin C: 1mg | Calcium: 167mg | Iron: 1mg
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