There’s something magical about that first spoonful of Vietnamese coffee ice cream. It’s creamy, bold, and carries the same deep, sweet intensity that makes Vietnamese iced coffee so addictive. Every bite is a dance between bitter and sweet, rich and refreshing — and yes, you can make it right at home.
Why Vietnamese Coffee Ice Cream Deserves a Spot in Your Freezer
If you’ve ever had a glass of cà phê sữa đá (Vietnamese iced coffee), you already know it’s not your average coffee. Made with strong drip coffee and sweetened condensed milk, it’s thick, bold, and smooth — and when you turn that flavor into ice cream? Pure dessert heaven.
I still remember the first time I tried Vietnamese coffee in Hanoi — it was so strong it could wake the dead, yet perfectly balanced by that creamy sweetness. That memory inspired this recipe, which captures the same soul in frozen form.
This Vietnamese coffee ice cream is:
- Creamy without being heavy
- Packed with coffee flavor (yes, you’ll taste it!)
- Easy to make — no fancy equipment needed
- A perfect summer pick-me-up or post-dinner dessert
Ingredients You’ll Need
You don’t need a fancy espresso machine or exotic ingredients. Just a few pantry staples and a good dose of patience (mainly while it chills).
Base Ingredients:
- 1 cup strong brewed Vietnamese coffee (or any dark roast)
- ¾ cup sweetened condensed milk
- 1 cup heavy cream
- ½ cup whole milk
- 2 tablespoons sugar (optional — adjust to taste)
- 1 teaspoon vanilla extract
- A pinch of salt
Optional Add-ins:
- Mini chocolate chips (for Vietnamese coffee chocolate chip ice cream)
- A swirl of caramel
- Crushed roasted coffee beans for a crunchy twist
If you’re using instant coffee:
Dissolve 2 tablespoons of instant coffee in 1 cup of hot water for that same concentrated kick.
How To Make Vietnamese Coffee Ice Cream
This is a no-churn version — because not everyone has an ice cream maker at home, and honestly, this recipe doesn’t need one. It’s creamy enough on its own.
Step 1: Brew the Coffee
Start with a strong, dark cup of Vietnamese coffee. The stronger, the better. You can use a traditional phin filter or instant coffee if that’s what you have. Let it cool completely before moving on.
Step 2: Mix the Base
In a bowl, whisk together the condensed milk, brewed coffee, and vanilla extract. Add a pinch of salt — it brings out the sweetness and balances the bitterness. Taste the mix; it should be rich and sweet like a Vietnamese iced coffee.
Step 3: Whip the Cream
In another bowl, whip the heavy cream until soft peaks form. Don’t overwhip — you want it airy, not buttery.
Step 4: Combine
Gently fold the whipped cream into the coffee mixture until it’s smooth and fluffy. The goal is to keep the air in there — that’s what gives the ice cream its creamy texture without churning.
Step 5: Add Mix-ins (Optional)
If you’re feeling adventurous, sprinkle in some mini chocolate chips or drizzle in caramel. Fold it lightly.
Step 6: Freeze
Pour the mixture into a loaf pan, cover it tightly, and freeze for 5–6 hours (or overnight).
When it’s firm, scoop it out and let it sit for a minute or two before serving — the texture turns silky and scoopable.
Serving Ideas
You could scoop it into a bowl and call it a day… but why stop there?
- Sandwich it between two chocolate cookies
- Scoop it over brownies and drizzle with condensed milk
- Turn it into Vietnamese coffee popsicles by freezing in molds
- Add a shot of espresso on top for a coffee lover’s affogato twist
Flavor Variations to Try
Once you’ve made this version, you’ll want to experiment — trust me.
- Vietnamese Coffee Banana Ice Cream: Blend in one ripe banana for a natural sweetness and creamy texture.
- Vietnamese Yogurt Coffee: Mix a few tablespoons of plain yogurt into the base for a tangy twist.
- Instant Coffee Ice Cream: Use instant coffee granules for a quick fix — no brewing required.
- Caramel Vanilla Fusion: Add a swirl of caramel and a hint of vanilla for something reminiscent of organic caramel vanilla ice cream.
Storage Tips
Store your ice cream in an airtight container to prevent freezer burn. Press a piece of parchment paper directly onto the surface before sealing — it keeps ice crystals away. It’ll stay fresh for up to two weeks (if you can resist that long).
Why You’ll Love This Coffee Ice Cream Recipe
This isn’t your standard coffee ice cream. It’s deeper. Richer. More intense. The sweetened condensed milk gives it that signature Vietnamese flavor that regular ice cream just can’t touch.
And the best part? You made it yourself. No fancy scoop shop needed. Just your kitchen, a few ingredients, and maybe some jazz playing in the background.
There’s something satisfying about knowing exactly what’s in your ice cream — no preservatives, no stabilizers. Just honest, homemade goodness.
If you love ice cream, this one’s going to steal your heart (and your freezer space).
Vietnamese Coffee Ice Cream
Ingredients
Method
- Brew 1 cup of very strong Vietnamese coffee. Let it cool completely before using. You can use a phin filter or dissolve 2 tablespoons of instant coffee in 1 cup of hot water.
- In a mixing bowl, combine the cooled coffee, sweetened condensed milk, vanilla extract, and salt. Stir until smooth. Taste and adjust sweetness if needed.
- In another bowl, use a hand or stand mixer to whip the heavy cream until soft peaks form. It should look light and fluffy, not stiff.
- Gently fold the whipped cream into the coffee mixture. Don’t overmix — just enough to blend everything while keeping it airy.
- Fold in chocolate chips, caramel, or crushed coffee beans for texture and flavor.
- Pour the mixture into a loaf pan or freezer-safe container. Cover with plastic wrap or a lid. Freeze for at least 5–6 hours or overnight.
- Let the ice cream sit at room temperature for a few minutes before scooping. Serve with a drizzle of condensed milk or a sprinkle of coffee grounds if you like.
Notes
- For stronger flavor, use dark roast Vietnamese coffee beans.
- For a dairy-free twist, replace condensed milk with coconut condensed milk and cream with coconut cream.
- Don’t skip the salt — it enhances the sweetness.
- The longer it freezes, the firmer it gets. Leave it out for 5 minutes before serving for a perfect texture.
FAQ: Vietnamese Coffee Ice Cream
Q1: Can I make this with decaf coffee?
Yes! Use a strong decaf brew or decaf instant coffee for a caffeine-free version. You’ll still get that beautiful coffee flavor.
Q2: Do I need an ice cream maker?
Nope. This is a no-churn recipe. The whipped cream gives it all the airiness it needs.
Q3: Can I make it dairy-free?
Try swapping condensed milk for coconut condensed milk and heavy cream for full-fat coconut cream. It’ll have a tropical twist.
Q4: How strong should the coffee be?
Very strong — like the kind that could keep you awake during an all-night baking session. The bolder the flavor, the better the result.
Q5: Can I make Vietnamese coffee popsicles with this recipe?
Absolutely. Pour the mixture into popsicle molds before freezing. You’ll have creamy, coffee-filled treats ready in a few hours.
Q6: Can I use flavored instant coffee?
You can, but keep it simple. Mocha or vanilla blends work well — just avoid overly sweet ones.
Final Thoughts
Making Vietnamese coffee ice cream is about capturing that contrast — strong yet sweet, bold yet smooth. It’s a little taste of Vietnamese coffee culture in frozen form. Whether you’re hosting dinner or just craving something sweet after lunch, this dessert won’t disappoint.
And once you take that first creamy, coffee-packed bite, you’ll understand why this ice cream deserves a permanent place in your freezer.
