Vietnamese coffee ice cream is where bold tradition meets cool indulgence. Inspired by the rich, intense flavor of Vietnamese iced coffee, this frozen treat brings that same deep roast and sweet creaminess into every spoonful. Whether you’re a fan of strong coffee or a lover of unique desserts, this recipe blends both worlds into one refreshing bite. Made with real Vietnamese coffee and smooth condensed milk, it’s a creamy delight that captures the essence of Vietnam’s iconic brew—now in ice cream form. Ready to turn your favorite drink into your new favorite dessert?
Table of Contents
Table of Contents
A Chilled Taste of Home – My Story with Vietnamese Coffee Ice Cream
A Sweet Memory in Every Scoop
Vietnamese coffee ice cream wasn’t something I grew up with—but Vietnamese coffee? Oh yes, it was part of daily life. My love for it goes all the way back to my grandmother’s kitchen, where the rich smell of strong coffee slowly dripping through a phin filter meant something comforting was coming. She’d serve it over ice, thick with sweetened condensed milk, and I’d sneak tiny sips, enchanted by the bitterness softened by sweetness. That flavor—so bold, so nostalgic—stuck with me. Years later, when I started making my own ice cream, I wondered: could I turn my favorite drink into a frozen dessert?
Turns out, yes, and it’s magical.
From Iced Coffee to Frozen Delight
The idea for Vietnamese coffee ice cream hit me one hot summer afternoon. I was sipping cà phê sữa đá, that classic Vietnamese iced coffee, and thinking how its rich flavor and creamy sweetness would be perfect in ice cream form. So I brewed a strong batch, blended it into a silky custard base, and churned it into something I never knew I needed—a frozen version of home.
What makes this different from your everyday coffee ice cream is the use of robust Vietnamese coffee and sweetened condensed milk. It’s not just a twist—it’s a transformation. And let’s be honest, it’s even better served in an ice cream cone while sitting on the porch, watching the world slow down.
If you’re already a fan of bold-flavored sweets like Vietnamese Coffee Marble Cookies or indulgent classics like Chocolate Chip Cookie Dough Ice Cream, you’ll fall in love with this one.
Ingredients & Tools You’ll Need for Vietnamese Coffee Ice Cream
Key Ingredients for Deep Flavor
If you’re aiming to make authentic Vietnamese coffee ice cream, it all starts with the ingredients. At the heart of this creamy dessert is freshly brewed Vietnamese coffee, ideally made using robusta beans for their bold and slightly bitter edge. The strength and richness of this coffee are what give Vietnamese coffee ice cream its unmistakable flavor.
To mirror the sweetness of Vietnamese iced coffee, you’ll need sweetened condensed milk. It brings the classic creamy-sweet profile that’s essential. Combine this with egg yolks, heavy cream, whole milk, and a touch of sugar to create a smooth custard base. Add a bit of vanilla extract if you’d like a gentle finish. Optional ingredients include chocolate chips, toasted coconut, or crumbled cookies to add layers of texture and flavor.
Want to explore more flavor-packed desserts? Don’t miss these Vietnamese Coffee Marble Cookies packed with the same roasted coffee goodness.
| Ingredient | Purpose |
|---|---|
| Vietnamese coffee | Infuses bold coffee flavor |
| Sweetened condensed milk | Sweetens and thickens the base |
| Egg yolks | Adds custard-like richness |
| Heavy cream & Whole milk | Creates smooth ice cream texture |
Tools for Success at Home
To create Vietnamese coffee ice cream at home, you’ll want to have a few tools ready. Start with a phin filter, which is the traditional way to brew Vietnamese coffee, but a French press or moka pot can also work. You’ll also need a saucepan, whisk, and mixing bowls to prep your ice cream base.
If you’re going with a churned version, an ice cream maker is ideal. But even without one, this can be made no-churn-style with whipped cream folded into the coffee mixture. Don’t forget a proper ice cream scoop—because every cone should look picture-perfect.
This frozen dessert makes a perfect weekend project, especially when paired with playful sweets like Cookie Monster Ice Cream. Whether you serve it in a bowl or a crispy ice cream cone, it’s a spoonful of Vietnam in every bite.
Vietnamese Coffee Ice Cream
Ingredients
Equipment
Method
- Brew strong Vietnamese coffee using a phin filter (or French press) and let cool. Set aside ½ cup for the recipe.
- In a bowl, whisk together egg yolks and sugar until the mixture is pale and thick.
- Heat the milk and cream in a saucepan over medium heat until steaming. Do not boil.
- Temper the hot milk into the egg yolks, whisking constantly. Return mixture to the pan and cook until it coats the back of a spoon.
- Remove from heat and stir in condensed milk, cooled coffee, and vanilla. Strain through a fine mesh sieve.
- Chill mixture in the refrigerator for at least 4 hours or overnight.
- Churn in an ice cream maker until soft-serve consistency, then freeze for 4 hours to firm up.
Nutrition
Notes
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Let us know how it was!How to Make Vietnamese Coffee Ice Cream – Step by Step
Brewing and Mixing with Care
Making Vietnamese coffee ice cream from scratch is surprisingly simple, especially when you break it down step by step. Start by brewing a strong batch of Vietnamese coffee. If you have a phin filter, great—use it. Brew about ½ cup of extra-strong coffee and let it cool. This concentrated brew is what gives the ice cream its authentic flavor and deep roast profile.
Next, whisk together egg yolks and sugar in a medium bowl until the mixture becomes pale and thick. In a saucepan over medium heat, combine whole milk and heavy cream, heating until just steaming—not boiling. Slowly temper the hot milk mixture into the yolks, whisking constantly to avoid scrambling.
Return everything to the saucepan and cook gently until the custard thickens enough to coat the back of a spoon. Then, stir in the sweetened condensed milk, cooled coffee, and a splash of vanilla extract. Strain the custard through a fine mesh sieve into a clean bowl and let it chill completely—at least 4 hours or overnight.
Churn or No-Churn Method
Once your base is cold, it’s time to turn it into ice cream. If using an ice cream maker, churn according to your machine’s instructions until the consistency is like soft serve. Transfer the churned Vietnamese coffee ice cream into a lidded container and freeze for at least 4 hours to firm up.
No ice cream maker? No problem. Fold whipped heavy cream into your chilled base and freeze. This no-churn option still delivers that creamy, dreamy texture.
When you’re ready to serve, scoop into a crispy ice cream cone or enjoy in a bowl with a drizzle of condensed milk or a sprinkle of crushed cookies. Either way, it’s a perfect tribute to your favorite Vietnamese iced coffee—just colder.
For another custard-style dessert that’s just as fun to make, check out this rich Chocolate Chip Cookie Dough Ice Cream. Or if you prefer visual wow-factor scoops, you’ll love the bright swirls in Cookie Monster Ice Cream.
Creative Twists and Serving Ideas for Coffee Ice Cream Lovers
Serving It in Style – Ice Cream Cones and More
Vietnamese coffee ice cream is more than just a dessert—it’s a moment worth savoring. Sure, you can enjoy it in a bowl, but it truly shines when served in a crispy ice cream cone, where the cold, creamy texture contrasts beautifully with a crunchy bite. Drizzle a little extra sweetened condensed milk on top for a nod to traditional Vietnamese iced coffee, or dust it with a pinch of cocoa powder for a café-style finish.
Want to take it up a notch? Sandwich it between two cookies for a decadent homemade ice cream sandwich. Or serve it in a coconut shell for a tropical vibe, perfect for entertaining guests or adding flair to a summer dinner.
Hosting a gathering? Pair this frozen treat with a light dessert like Vietnamese Coffee Marble Cookies to create a coffee-themed dessert table that guests won’t forget.
Flavor Upgrades and Fun Variations
One of the best things about Vietnamese coffee ice cream is how well it adapts to creative spins. Try folding in crushed chocolate-covered espresso beans for an added coffee crunch or swirl in dulce de leche for caramel undertones. A sprinkle of cinnamon or a splash of coffee liqueur can deepen the flavor while still honoring the original inspiration of Vietnamese coffee.
For a dairy-free version, substitute coconut milk for the cream and use dairy-free condensed milk—perfect for guests with sensitivities. You can even create mini ice cream bites using silicone molds for portion-controlled treats.
If you enjoy desserts that play with flavor and fun, you’ll also love the layered textures in our Cookies and Cream Ice Cream Cake—it’s a perfect follow-up to this indulgent scoop.
No matter how you serve it, Vietnamese coffee ice cream is a tribute to tradition with just the right amount of flair. It’s a recipe meant to be shared, enjoyed, and savored—especially when the weather calls for something cool and bold.
Frequently Asked Questions about Vietnamese Coffee Ice Cream
How long does coffee ice cream last?
When stored properly in an airtight container, Vietnamese coffee ice cream stays fresh and creamy for up to 2 weeks in the freezer. After that, the texture may start to get icy, though it’s still safe to eat.
Do you add milk to Vietnamese iced coffee?
Traditional Vietnamese iced coffee is made with sweetened condensed milk, not regular milk. This creates a rich, creamy texture and signature sweetness that makes it ideal for ice cream recipes.
How long does Viet coffee last in the fridge?
Brewed Vietnamese coffee can be kept in the fridge for up to 3 days. Store it in a sealed container to keep the flavor bold and avoid absorbing other fridge odors.
Will coffee ice cream wake me up?
Yes, coffee ice cream—especially one made with Vietnamese coffee—does contain caffeine. While it won’t pack the same punch as a full cup of brewed coffee, it can give you a little boost, especially if eaten in the evening.
Conclusion
There’s something magical about transforming a beloved drink into a frozen treat—and Vietnamese coffee ice cream does exactly that. It captures the bold roast of Vietnamese coffee, the sweetness of Vietnamese iced coffee, and the creaminess of classic coffee ice cream in every scoop. This dessert is more than just a sweet bite—it’s a memory, a mood, and a moment you can savor.
Serve it in an ice cream cone on a hot day or share it after dinner with friends. However you enjoy it, this Vietnamese coffee ice cream recipe delivers strong flavor, creamy texture, and that signature café-style indulgence you’ll keep coming back to.
So, brew your coffee, chill your base, and get ready to scoop up something truly special.
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