Vietnamese Coffee Ice Cream with Sweetened Condensed Milk
Smooth and rich homemade ice cream infused with strong Vietnamese coffee and sweetened condensed milk for a luscious, creamy treat. This vietnamese-inspired desserts ready in about 40 minutes layers strong brewed Vietnamese coffee, sweetened condensed milk, heavy cream into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup strong brewed Vietnamese coffee
- 1 cup sweetened condensed milk
- 2 cups heavy cream
- 1 cup whole milk
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
Instructions
- Step 1: Brew 1 cup strong Vietnamese coffee using a drip filter or espresso machine. Let cool to room temperature.
- Step 2: In a large mixing bowl, whisk together 1 cup sweetened condensed milk, 2 cups heavy cream, 1 cup whole milk, 1/4 cup granulated sugar, and 1 tsp vanilla extract until the sugar dissolves completely.
- Step 3: Stir in the cooled strong Vietnamese coffee until evenly combined, creating a smooth, creamy mixture.
- Step 4: Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions (usually about 20-25 minutes) until it reaches soft-serve consistency.
- Step 5: Transfer ice cream to an airtight container and freeze for at least 4 hours until firm before serving.
Frequently asked questions
How long does Vietnamese Coffee Ice Cream with Sweetened Condensed Milk take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Vietnamese Coffee Ice Cream with Sweetened Condensed Milk?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Vietnamese Coffee Ice Cream with Sweetened Condensed Milk?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Vietnamese Coffee Ice Cream with Sweetened Condensed Milk for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Vietnamese Coffee Ice Cream with Sweetened Condensed Milk?
Vietnamese desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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