Vietnamese Coffee Ice Cream

Prep Time
Cook Time
Ready In

"I love this stuff! Taken from Any very strong coffee will do. Cook time does not include chill and freezer time."

Original is 6 servings


  • Serving Size: 1 (80.3 g)
  • Calories 63.6
  • Total Fat - 5.9 g
  • Saturated Fat - 3.6 g
  • Cholesterol - 21.4 mg
  • Sodium - 34.6 mg
  • Total Carbohydrate - 1.7 g
  • Dietary Fiber - 0 g
  • Sugars - 1.3 g
  • Protein - 1.2 g
  • Calcium - 41 mg
  • Iron - 0 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

In a medium bowl, mix together the one cup chilled coffee, sweetened condensed milk, and cream. Mix it until combined.

Step 2

Cover and chill.

Step 3

Place in an ice cream freezer and freeze according to the manufacturer directions.

Step 4

When it's done, put it in a freezer safe bowl. Cover and freeze for 3 to 4 hours or until firm.


  • A 1 1/2 quart sized ice cream maker.

1 Reviews


How easy was that??? And the results are fantastic. I made a really strong espresso in my Moka pot, using a Cuban-style coffee (La Llave), so the flavor is quite pronounced. I love that this uses ingredients that are always on hand, and the result is a creamy, decadent ice cream with a rich coffee flavor. Next time, I might try adding a little bit of cinnamon. But it's just perfect as is. This one is going in my Best of 2023 file for its taste, ease, and pantry ingredients. Thanks for sharing!


review by:
(20 Feb 2023)

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