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Taming of the Spoon

Eat everything {in moderation}

June 13, 2014 (Last Updated January 24, 2021)

Vietnamese Coffee Ice-Cream

Jump to Recipe
  • Prep Time:
    10 mins
  • Cook Time:
    10 mins
  • Total Time:
    20 mins *

This recipe takes all the great things about Vietnamese iced coffee and turns it into ice-cream. Sweetened condensed milk adds extra flavor and keeps it authentic.

* Plus freezing time

Vietnamese coffee ice-cream in a metal bowl with a spoon.

I have never considered myself a coffee drinker. I usually prefer tea.

However, I make a notable exception in the case of Vietnamese iced coffee. The combination of brewed dark roast coffee mixed with sweetened condensed milk poured over ice is addictive. Vietnamese iced coffee is like dessert for me so when I discovered I could have it in ice-cream form, I was hooked. There is something about the thick and creamy consistency of sweetened condensed milk that cream and sugar on their own just can’t replicate. It sets Vietnamese coffee ice-cream apart from other coffee ice-creams.

Vietnamese coffee ice-cream in a metal container with an ice-cream scoop.

Ingredients for Vietnamese Coffee Ice-cream

There are only 3 ingredients required and there’s no cooking! How easy is that.

First, there’s coffee. Although using authentic Vietnamese coffee for this recipe is ideal, it is not a requirement. I was all out of the Vietnamese coffee I had been gifted and used a dark roast coffee from Starbuck’s instead for this batch. It was still wickedly delicious.

Next is sweetened condensed milk. Sweetened condensed milk is a thick (and semi-magical) concoction created by cooking down milk to remove most of the water and then adding sugar. Be sure to use a sweetened condensed milk that has just milk and sugar in it. Some brands add other ingredients that aren’t necessary. Also, do not confuse sweetened condensed milk with evaporated milk. They are very different and cannot be substituted for each other.

Finally, there’s some heavy cream to ensure your Vietnamese coffee ice-cream is a creamy dream.

Ingredients for Vietnamese coffee ice-cream in a metal tray.

Churn vs No-churn

I know there are several recipes for no-churn ice-cream using sweetened condensed milk. In fact, I have an affogato recipe that does just that. However, for this particular recipe, I really like the smooth texture that churning gives this ice-cream so the instructions below call for using an ice-cream maker.

2 bowls of Vietnamese coffee ice-cream on a metal tray.

As summer continues to heat up, I hope to bring you more ice-cream recipes. Hopefully, my ice-cream photography will improve with each batch. Dang, ice-cream sure melts fast when you’re trying to photograph it. Don’t worry about me though, I’ll find a way to eat all that melted ice-cream. Tough job.


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Vietnamese Coffee Ice-Cream

★★★★★ 5 from 1 reviews
  • Author: Taming of the Spoon
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes (plus chilling and freezing time)
  • Yield: 1 scant quart 1x
  • Category: Dessert
  • Method: Freezer
  • Cuisine: Vietnamese
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Description

This recipe takes all the great things about Vietnamese iced coffee and turns it into ice-cream. Sweetened condensed milk adds extra flavor and keeps it authentic.


Scale

Ingredients

  • 1 1/2 cups water
  • 1/2 cup dark roast ground coffee
  • 2/3 cup sweetened condensed milk
  • 2/3 cup heavy cream

Instructions

  1. Brew. Brew coffee with the 1 1/2 cups of water and 1/2 cup of ground coffee. You should end up with about 1 cup of very strongly brewed coffee.
  2. Mix. In a medium bowl, whisk together 1 cup of brewed coffee, sweetened condensed milk, and cream until combined. Cover and chill the mixture thoroughly (I like to chill mine overnight).
  3. Freeze. Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s instructions. Then, transfer the ice cream to a freezer-safe container, cover and freeze until firm, 3 to 4 hours, before serving.

Notes

Recipe adapted from The Perfect Scoop cookbook via Cafe Fernando.

Keywords: vietnamese coffee ice-cream, vietnamese iced coffee, coffee ice-cream

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Reader Interactions

Comments

  1. dina says

    June 14, 2014 at 12:28 pm

    it sounds wonderful!

    Reply
  2. Pam Aument says

    May 28, 2015 at 8:04 am

    How much ice cream does this yield? My ice cream makers’ capacity is 1.5 quarts of finished ice cream. Thanks!

    Reply
    • Taming of the Spoon says

      May 28, 2015 at 8:39 am

      This makes about 1 quart of finished ice-cream. Thanks.

      Reply
  3. Diana says

    December 2, 2020 at 8:20 pm

    I just made mine in a 1 1/2 quart ice cream maker. It’s in the freezer getting hard now. Oh my goodness it’s so good. Just as strong of a coffee taste as I was hoping for. I did not have dark, but I did have my faithful Cuban instant coffee sleeves. I used two of them in my one cup of water. Perfect!!

    ★★★★★

    Reply
    • Taming of the Spoon says

      December 3, 2020 at 8:12 am

      Thank you so much! This one of my favorite ice-cream recipes ever. I’m so glad you love it.

      Reply
      • Diana says

        December 3, 2020 at 1:18 pm

        My very first time making ice cream.

        Reply
        • Taming of the Spoon says

          December 3, 2020 at 1:30 pm

          I hope this inspires you to make more! Homemade ice-cream is the best!!

          Reply

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About

I’m Nguyet. Full time mom, part time everything else. Food blogger, food photographer, graphic designer, & WordPress/Genesis web developer.

I’m always wondering what to make for dinner.

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