Pass the Fish Sauce

Pass the Fish Sauce

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Pass the Fish Sauce
Pass the Fish Sauce
No-Churn Lemongrass Ice Cream with Coconutty Cashews
Recipes

No-Churn Lemongrass Ice Cream with Coconutty Cashews

4 ingredients each + no special equipment required

Andrea Nguyen's avatar
Andrea Nguyen
Sep 14, 2024
∙ Paid
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Pass the Fish Sauce
Pass the Fish Sauce
No-Churn Lemongrass Ice Cream with Coconutty Cashews
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This week’s Sunday Special arrives a day early because tomorrow, I won’t be able to catch up with y’all. I’ll be prepping to teach!

We’ll be making bánh cuốn (steamed filled rice rolls) — the cover recipe of Ever-Green Vietnamese and one of my favorite things for breakfast, lunch, or dinner. There will also be cheung fun, a classic Cantonese dim sum. Both are notoriously tricky but I have a very doable home kitchen method to guide folks through.

Your positive, kind responses to these classes mean so much!

As a modest thank you, paid subscribers (+ their family and friends) receive a 20% discount of any registration. Anyone who upgrades to a paid subscription will receive the discount code in their welcome email pronto!

Sunday’s class is nearly full. Get details and register here.

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Time for ice cream!

Baskin-Robbins (31 Flavors) doesn’t make lemongrass ice cream, called kem sả in Vietnamese. But you can and should!

If this recipe sounds familiar, a year ago, I shared a more conventional lemongrass ice cream recipe that required an ice cream machine. It’s stunningly delicious, whether made with cow’s milk or soy milk. I impressed a Michelin 3-star chef with the vegan version and he said, “I want that recipe.” I shared that recipe with PTFS before he got his paws on it. Ha.

But not everyone has an ice cream machine. I love this ice cream so much that I devised a no-churn approach. Here’s a close up so you can see the texture.

lemongrass ice cream no churn
The bowl is from Bat Trang, a renown ceramics village in Vietnam.

This ice cream recipe’s virtues

  • A silky and light mouthfeel with pronounced lemongrass flavor, the ice cream holds its texture for a while before gently melting (photographing ice cream is scary and I managed the above photo without much skill!).

  • You need a hand or stand mixer or immersion blender with a whisk attachment. No ice cream maker required.

  • 4 ingredients needed for the ice cream (you can use all the inedible parts of lemongrass, including the blades, if you grow the aromatic).

  • 4 ingredients involved in the optional cashew topping, which has many other uses.

  • The ice cream is vegetarian and gluten-free, but not dairy-free.

Below are an explanation of the no-churn method, ingredient tips, the ice cream and topping recipes (including bonus tips), plus the recipe PDF.

I hope you lick these recipes up! Do share your ideas and tweaks. Maybe a lemongrass ice cream sandwich is in our future?

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