Vietnamese Coffee Ice Cream (Printable)

Rich frozen dessert blending bold Vietnamese coffee with sweetened condensed milk for a creamy, indulgent treat.

# What You'll Need:

→ Ice Cream Base

01 - 1 ½ cups whole milk
02 - 1 ½ cups heavy cream
03 - ¾ cup sweetened condensed milk
04 - ¾ cup granulated sugar
05 - ¼ teaspoon fine sea salt

→ Coffee Components

06 - ½ cup very strong brewed Vietnamese coffee or espresso
07 - 1 tablespoon instant espresso powder

→ Egg Mixture

08 - 5 large egg yolks

# How to Make It:

01 - Combine whole milk, heavy cream, half the sugar, and salt in a medium saucepan. Heat over medium heat until just steaming, avoiding boiling.
02 - Whisk egg yolks with remaining sugar in a separate bowl until mixture becomes pale and thickened.
03 - Gradually pour 1 cup of hot milk mixture into yolks while whisking constantly to temper eggs and prevent curdling.
04 - Return yolk mixture to saucepan. Cook over medium-low heat, stirring continuously with wooden spoon until custard thickens and coats back of spoon, reaching 170–175°F.
05 - Remove from heat. Stir in brewed coffee, instant espresso powder, and sweetened condensed milk until completely blended.
06 - Strain custard through fine-mesh sieve into clean bowl. Cool to room temperature, then cover and refrigerate until thoroughly chilled, at least 4 hours or preferably overnight.
07 - Process chilled custard in ice cream maker following manufacturer's instructions until mixture reaches soft-serve consistency.
08 - Transfer churned ice cream to airtight container. Freeze for minimum 2 hours to achieve firmer texture before serving.

# Expert Advice:

01 -
  • The coffee flavor comes through bold and authentic, never buried under sugar
  • Sweetened condensed milk creates that signature Vietnamese coffee taste without any complicated steps
  • The texture is incredibly creamy and stays scoopable straight from the freezer
02 -
  • Never skip the chilling step or your ice cream will take forever to churn and develop icy crystals
  • If the custard exceeds 180°F, it will curdle so keep a close eye on the temperature
  • The stronger your coffee, the better the final flavor will be
03 -
  • Chill your ice cream canister in the freezer for 24 hours before churning for best results
  • Toast some coconut flakes and fold them in during the last minute of churning for a Vietnamese coffee variation

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