No-Churn Vietnamese Coffee Ice Cream

In a medium bowl, mix the espresso, 1 1/2 tsp. vanilla, and 2 pinches of sea salt. (The espresso will seem slightly sludgy.) Stir in the cream, condensed milk, and molasses to make the ice cream base. If desired, stir in the remaining 1/2 tsp. vanilla, a 1/4 tsp. at a time, and another pinch of sea salt. 

Using an electric mixer, beat the ice cream base on high speed until fluffy and spreadable, about 3 minutes. Transfer to a 3- to 4-cup container. Cover and freeze until firm, 5 to 6 hours. Store in the freezer for up to 2 weeks. 

Before serving, let the ice cream sit at room temperature until slightly softened, 10 to 15 minutes. Divide among bowls. Top with cacao nibs (if using).

Recipe adapted from Vietnamese Food Any Day, by Andrea Nguyen. © 2019 by Andrea Nguyen. Reprinted with permission from Ten Speed Press.