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

Vietnamese Coffee Ice-Cream

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  • Author: Nguyet Vo
  • 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


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.


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


  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.


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