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Vietnamese Coffee Affogato

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  • Author: Taming of the Spoon
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes (plus chilling and freezing time)
  • Yield: 1 quart 1x
  • Category: Dessert
  • Method: Freezing
  • Cuisine: Vietnamese Inspired


This Vietnamese coffee affogato is a Vietnamese spin on the classic Italian dessert. Here the gelato is replaced with a simple, no-churn sweetened condensed milk ice-cream and Vietnamese coffee takes the place of espresso. It has all the hallmarks of a good Vietnamese ice coffee but lets you enjoy it in dessert form.


  • 1 (14 ounce) can sweetened condensed milk
  • 2 cups heavy cream, well-chilled
  • 6 tablespoons Vietnamese dark-roast ground coffee (I use Trung Nguyen Gourmet Blend)
  • 2 1/4 cups water


For the ice-cream

  1. Pour the sweetened condensed milk into a large bowl.
  2. In another bowl, whip the heavy cream until stiff peaks form, about 3 minutes. Gently fold the whipped cream, one-third at a time, into the sweetened condensed milk just until combined, being careful not to deflate the mixture too much or over-mix.
  3. Transfer the ice cream base to a freezer-safe container, using a spatula to smooth the top. Cover and freeze the ice-cream for at least six hours.

For the coffee and serving

  1. Put coffee grounds in the bottom of a french press. Set aside.
  2. Heat water to boiling. Then pour the hot water over the coffee grounds and start a timer for 4 minutes. Put the top on but do not push down the press. When the timer goes off, firmly push the press all the way down.
  3. Scoop the ice-cream into serving cups and pour desired amount of coffee over the ice-cream.


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