Coffee, Coconut and Pistachio Ice Cream

One Pan Vietnam by Quadrille
Photo by Laura Edwards

Takes 20 Minutes, plus overnight freezing — Makes about 2 litres (4¼ pints)

Ingredients

600ml (20fl oz/2½ cups) double (heavy) cream

300ml (10fl oz/¼ cups) extra-thick double (heavy) cream

700ml (1½ pints) condensed milk, plus extra (optional) to serve

80g (3oz) instant coffee powder (decaf for a family-friendly version), plus extra (optional) to serve

250g (9oz) desiccated (dried shredded) coconut

50g (1¾oz) toasted coconut flakes

150g (5oz) pistachios, crushed

Coffee, Coconut and Pistachio Ice Cream

In a large mixing bowl, whisk both creams, the condensed milk, coffee powder and all but 20g (¾oz) of the desiccated coconut together until soft peaks form, 8–10 minutes (depending on your whisk, it might reach soft peaks sooner).

Transfer to a freezer container that has a lid, sprinkle the reserved desiccated coconut, the toasted coconut flakes and the pistachios over the top.

Freeze overnight. To serve, dust with a little coffee powder and drizzle with condensed milk for the full Vietnamese kick!