Vietnamese Coffee Ice Cream

The first time I had Vietnamese coffee ice cream was at a tiny hole-in-the-shop in Saigon where the humidity clung to everything and the ceiling fans spun lazily overhead. That first spoonful hit me like a revelation—this impossibly rich, custardy sweetness with an intense coffee jolt that somehow made perfect sense in the sweltering heat. I spent the rest of that afternoon chasing the memory of that flavor, determined to recreate it when I got home to my own kitchen.

Last summer I made this for a dinner party where half the guests claimed they didnt like coffee desserts. They went back for seconds before I even finished serving everyone else. Theres something about the way the cold cream mellows the coffee bitterness while still letting those dark roasted notes shine through that wins people over instantly.

Ingredients

• Whole milk and heavy cream: This dairy combo creates the perfect base—too much cream and it gets too heavy, too much milk and you lose that luxurious mouthfeel
• Sweetened condensed milk: The secret weapon that gives Vietnamese desserts their signature sweetness and helps prevent ice crystals from forming
• Granulated sugar: Even with the condensed milk, you need that extra sweetness to balance the intense coffee flavor
• Fine sea salt: Just a pinch makes all the coffee flavors pop and keeps the sweetness from becoming cloying
• Strong Vietnamese coffee or espresso: Use the darkest roast you can find—brew it double strength because freezing mutes flavor significantly
• Instant espresso powder: Optional but worth it if you want that extra coffee punch that lingers
• Egg yolks: These create the custard base that makes the ice cream so incredibly smooth and rich

Instructions

Warm the dairy base:

Combine the whole milk, heavy cream, half the sugar, and salt in a medium saucepan over medium heat. Watch carefully like a hawk—you want it steaming but never boiling, which would scramble your eggs later

Prepare the egg yolks:

While the dairy heats, whisk those egg yolks with the remaining sugar until they turn pale and thick. This usually takes about 3 minutes of vigorous whisking by hand

Temper the eggs:

Ladle about one cup of the hot milk mixture into the yolks while whisking furiously. Go slow—this is where many beginners accidentally make sweet scrambled eggs

Cook the custard:

Pour everything back into the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon. Youll know its done when it coats the back of the spoon and you can draw a line through it that holds its shape

Add the coffee magic:

Remove from heat immediately and stir in the brewed coffee, espresso powder if using, and sweetened condensed milk. Keep stirring until everything is completely incorporated

Strain and chill:

Pour the custard through a fine-mesh sieve to catch any cooked bits of egg. Let it cool to room temperature, then refrigerate for at least 4 hours though overnight is even better

Churn it up:

Follow your ice cream makers instructions—most machines need about 20 to 30 minutes to reach that perfect soft-serve consistency

Freeze until firm:

Transfer to an airtight container and freeze for at least 2 hours before serving. This step is crucial for that scoopable texture

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My friend Minh told me that in Vietnam, street vendors sometimes beat this ice cream by hand in metal cylinders surrounded by ice and salt. Theres something so beautiful about that kind of labor of love. Every time I make this now, I think of those vendors and the generations of people whove perfected this exact combination of flavors.

Choosing the Right Coffee

After experimenting with probably a dozen different coffees, Ive learned that medium roasts just disappear in this recipe. You need something dark and intense—French roast or Vietnamese dark roast works best. Cafe du Monde is surprisingly good if you can find it, and the chicory adds this subtle earthy note that people cant quite put their finger on.

Troubleshooting Texture

If your ice cream turns out icy instead of creamy, the culprit is usually not chilling the base long enough before churning. I learned this the hard way after years of slightly grainy batches. Now I always make the base the night before I plan to churn—it requires patience but the difference is night and day.

Serving Ideas

Some of the best desserts happen when you stop overthinking presentation. This ice cream is incredible on its own, but try crushing it between two chocolate wafers for an instant ice cream sandwich. A drizzle of extra sweetened condensed milk over the top creates this gorgeous ribbon effect that makes it look like you spent hours on presentation.

• Let the ice cream sit on the counter for 5 minutes before scooping for the perfect texture
• Warm your ice cream scoop in hot water between servings for those gorgeous round balls
• Store a piece of parchment paper directly on the surface of the ice cream to prevent freezer burn

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Theres something deeply satisfying about pulling that container out of the freezer on a hot afternoon, knowing you created something this extraordinary in your own kitchen.

Recipe FAQs

→ What makes Vietnamese coffee ice cream different from regular coffee ice cream?

Vietnamese coffee ice cream uses sweetened condensed milk as a key ingredient, which creates a creamier texture and adds caramel-like sweetness. The coffee is typically dark-roast Vietnamese coffee, which has a bolder, more intense flavor profile than regular coffee.

→ Can I make this without an ice cream maker?

Yes, you can freeze the custard in a shallow container, stirring every 30 minutes for the first 3-4 hours to break up ice crystals. The texture will be slightly denser but still delicious.

→ How long does this ice cream keep in the freezer?

Properly stored in an airtight container, this ice cream maintains best quality for 1-2 weeks. For optimal texture, let it soften 5-10 minutes at room temperature before scooping.

→ What type of coffee works best?

Dark-roast Vietnamese coffee brands like Trung Nguyên or Café du Monde provide authentic flavor. Alternatively, espresso or any strong dark-roast coffee works well for that bold, intense taste.

→ Can I reduce the sugar content?

The sweetened condensed milk provides essential sweetness and texture. Reducing sugar may affect the freezing consistency and creaminess. You could try using low-sugar condensed milk, though results may vary slightly.

→ Why is the custard strained through a sieve?

Straining removes any bits of cooked egg and ensures a perfectly smooth, silky texture. This step is crucial for achieving that velvety mouthfeel characteristic of premium ice cream.