Indulge in the sweet treat of Vietnamese coffee ice cream with boba – a refreshing escape from the summer heat. This unique no-churn recipe combines rich and creamy coffee ice cream with chewy boba pearls, offering a delightful contrast of textures and flavors. The bold, rich flavor of Robusta beans, typically found in traditional Vietnamese coffee, adds depth to this frozen delight. While sweetened condensed milk balances out the bitterness, it’s the unexpected pairing of coffee and boba that truly elevates this dessert. Whether you’re a fan of Vietnamese coffee or just looking for a new twist on ice cream with boba, this recipe is sure to impress.
What You Need to Make This No Churn Coffee Ice Cream
As I crafted this Vietnamese coffee ice cream with boba, I opted to use instant coffee granules rather than brewed coffee. This choice was driven by the risk of excessive liquid addition, which would impede proper freezing of the ice cream. Instead, I focused on blending heavy cream, sweetened condensed milk, and vanilla for a rich flavor profile, augmented by sugar for an added touch of sweetness. And, of course, boba was an essential component to complete this unique dessert.
What is Boba and How Do You Use It?
The phenomenon of bubble tea, also known as boba tea or pearl milk tea, has taken the nation by storm in recent years, with shops popping up left and right. Originating from Taiwan, this popular drink is a staple of Asian culture.
At the heart of every boba tea drink are the small, chewy balls of tapioca starch, derived from the cassava plant. These boba pearls are created by boiling and soaking the starch in syrup, resulting in the distinctive taste and texture we’ve come to love. A typical boba tea concoction combines brewed tea, milk, ice, and – of course – boba pearls.
While coffee and boba may not be a traditional pairing, surprisingly, it’s a match made in heaven. And when paired with ice cream, the result is a cool, refreshing treat that’s perfect for hot summer days.
How to Make Vietnamese Coffee Ice Cream with Boba
To begin, whip the heavy cream until it reaches soft peak consistency. This paves the way for incorporating the sweetened condensed milk, which should be thoroughly combined with the whipped cream. The next step is to add the coffee, vanilla, and salt, stirring until well blended. Following this, transfer the mixture to a container and allow it to freeze overnight. Meanwhile, prepare the boba according to the package instructions. To assemble the final product, place some boba in a glass, followed by a scoop of the no-churn coffee ice cream, finishing with an additional layer of boba for a truly satisfying experience.
Why Use Sweetened Condensed Milk?
In a Vietnamese-themed ice cream, the addition of condensed milk is a natural fit for several reasons. Firstly, it’s a common ingredient in traditional Vietnamese coffee, allowing the flavors to blend seamlessly together. Although boba has its roots in Taiwan, its Asian origins make it a fitting component in an ice cream that celebrates Eastern culture.
Furthermore, sweetened condensed milk boasts a rich, creamy texture with minimal water content – a perfect combination for achieving the ideal balance of flavor and texture in homemade ice cream. Unlike using too much water, which can result in a rock-hard or icy consistency, condensed milk helps to create a smooth, scoopable treat that’s free from unwanted ice crystals.
Tips for Perfect Coffee and Boba Ice Cream
To make this Vietnamese coffee ice cream with boba a breeze, it’s helpful to keep some key tips in mind. First, note that different types of boba require distinct preparation methods, so be sure to follow the package instructions. However, avoid soaking the boba in cold water afterwards, as this can dilute the syrup needed for the ice cream.Start by preparing a well-chilled mixing bowl along with cold cream and sweetened condensed milk, as these components are crucial for achieving the desired texture in this recipe. When it comes to chilling the mixture, any type of pan will do – ceramic, glass, metal, or anything else – just keep in mind that a shallower pan will result in a thinner layer of ice cream that freezes slightly faster.This Vietnamese coffee ice cream with boba is surprisingly durable and can be stored in the freezer for up to six weeks. However, its popularity may be short-lived as it’s incredibly delicious and likely to disappear quickly! As for the coffee itself, feel free to use any brand or type you prefer – authentic Vietnamese coffee adds an extra layer of flavor, but it’s not essential. Simply choose a brew that suits your taste buds, and enjoy.
Why use Instant Coffee Powder and Not Brewed Coffee?
When crafting creamy ice cream, it’s essential to minimize the amount of water present in the mixture. To accomplish this, we can opt for instant coffee powder over brewed coffee, as the former will introduce less moisture. Before incorporating the powder into the ice cream base, dilute it with a tablespoon of lukewarm water to ensure a smooth and even consistency.
Why is this Recipe called Vietnamese Coffee Ice Cream?
Vietnamese coffee’s unique charm lies in its signature sweetener: condensed milk. This rich and creamy texture is also a hallmark of no-churn ice cream recipes. It only makes sense to combine the two! To achieve an authentic Vietnamese coffee taste, consider sourcing instant coffee powder from reputable brands like Trung Nguyen from Vietnam. However, this may be challenging to find in stores or pricey on Amazon, making local brands such as Nescafe a suitable alternative. A dark roast variety is preferred, as it provides a stronger and more intense flavor profile that balances out the sweetness of the condensed milk. If you enjoy this ice cream with boba, you might also appreciate other unique treats like Watermelon Boba Popsicles or No Churn Chocolate Peanut Butter Cup Ice Cream.
No Churn Vietnamese Coffee Ice Cream with Boba Recipe
No Churn Vietnamese Coffee Ice Cream with Boba
Bella Bucchiotti’s recipe for Vietnamese coffee ice cream with boba is a game-changer. This no-churn delight combines the rich flavors of coffee with the fun and refreshing addition of boba. The best part? It only takes 10 minutes to prepare, and then you get to enjoy it after a mere 6 hours in the fridge. With this recipe, you’ll be whipping up a delicious treat for yourself or sharing it with friends and family. To make it happen, simply set aside 45 minutes for prep time, followed by a quick 10-minute cooking session. Then, let it chill for 6 hours before serving up to 6 cups of creamy goodness.
Ingredients 1x2x3x
To create the decadent dessert, you’ll need a combination of luxurious ingredients. Start by combining 1 1/2 cups of chilled heavy cream, boasting an impressive 35% fat content. Next, add in 3/4 cup of sweetened condensed milk that has also been refrigerated until cold. The rich flavor profile will soon be elevated further with the addition of 3 tablespoons of instant coffee powder, diluted in 1 tablespoon of lukewarm water to bring out its deep, dark roast notes. A boost of 2 tablespoons of vanilla extract and a pinch of 1/2 teaspoon of vanilla powder will also find their way into the mixture. The star of the show, however, is undoubtedly the 1 cup of cooked tapioca pearls, also known as dried boba. Finally, to balance out the sweetness, add in 2 tablespoons of brown sugar.
Instructions
Using a medium-high speed, whip heavy cream in a large mixing bowl until it forms soft peaks that can barely hold their shape. This should take around 3-4 minutes. Next, add condensed milk to the mixture and continue whipping for another 3 minutes or until the peaks become slightly softer. The trails in the cream should still be visible at this point. Once you’ve achieved the desired consistency, stir in instant coffee powder, vanilla extract, and salt. Continue mixing until medium-sized peaks form. Pour the ice cream mixture into a loaf pan and smooth out the top with a spatula. Cover the pan with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. An hour before serving, prepare the boba according to the package instructions. Most types of boba require boiling water over medium heat for 30 minutes, then mixing in 2 tablespoons of brown sugar once the liquid has reduced to a syrupy consistency. Remove the pot from the heat and let it cool completely before using. To serve, place a spoonful of boba at the bottom of an empty glass or parfait cup, followed by scoops of ice cream and topped with additional boba.
Notes
When cooking boba, it’s essential to avoid soaking them in cold water, as instructed on some packages, as this can dilute the thick sauce we want for our ice cream topping. Instead, cook the boba for 30 minutes and allow the liquid to reach syrup consistency before adding brown sugar (if using) and setting it aside until completely cool. The sweetness of the ice cream means the brown sugar is optional. In a similar vein, pre-chilling your mixing bowl, heavy cream, and condensed milk ensures whipped cream forms during whipping without melting or deflating quickly, even in warmer weather. This recipe uses a 9” x 5” x 3” loaf pan, but other sizes and types (such as a 9”x13”x2” cake pan) work just as well. A shallower pan can help the ice cream cool faster, regardless of whether it’s ceramic, glass, or metal. Finally, store your finished ice cream in an airtight container for up to six weeks in the freezer.
Nutrition
The nutrition facts for this unique Vietnamese coffee ice cream with boba reveal a profile that’s both satisfying and indulgent. The breakdown shows 479 calories, which provide a substantial energy boost. Carbohydrates make up the majority of the macronutrient mix, coming in at 56 grams, while protein contributes a modest 5 grams. Fat, on the other hand, plays a more significant role, accounting for 25 grams, with saturated fat making up 16 grams of that total. Polyunsaturated and monounsaturated fats also make an appearance, with 1 gram and 7 grams respectively.In terms of vitamins and minerals, the ice cream is a good source of vitamin A, providing 977 IU per serving. It’s also a decent provider of potassium, offering 465 milligrams. Calcium and iron are present in smaller amounts, coming in at 167 milligrams and 1 milligram respectively. With its rich flavor profile and fun texture from the boba, this treat is sure to be a summer highlight.