Vietnamese-Inspired Coffee Ice Cream Affogato
Rich Vietnamese coffee poured over smooth homemade coffee ice cream for a decadent caffeinated dessert experience. This vietnamese-inspired desserts ready in about 55 minutes layers whole milk, heavy cream, granulated sugar 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 350 calories and feeds 4, 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
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 5 large egg yolks
- 3 tbsp ground Vietnamese coffee
- 1/4 cup sweetened condensed milk
- 1/2 cup boiling water
- 1 cup strong brewed Vietnamese coffee
Instructions
- Step 1: In a medium saucepan, combine 2 cups whole milk, 1 cup heavy cream, and 3 tbsp ground Vietnamese coffee. Heat over medium heat until just below boiling, stirring occasionally, then remove from heat and steep for 30 minutes to infuse.
- Step 2: Strain the coffee-infused milk mixture through a fine mesh sieve into a clean saucepan. In a separate bowl, whisk 5 large egg yolks with 3/4 cup granulated sugar until pale and thick.
- Step 3: Gradually pour the warm coffee milk into the egg yolk mixture while whisking constantly to temper the eggs. Return the combined mixture to the saucepan and cook over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 8 minutes).
- Step 4: Remove from heat and stir in 1/4 cup sweetened condensed milk. Pour into a bowl and chill in the refrigerator for at least 4 hours.
- Step 5: Once chilled, churn the mixture in an ice cream maker according to manufacturer’s instructions until smooth and creamy.
- Step 6: To serve, place 2 scoops of the coffee ice cream in a glass, then pour 1/4 cup strong brewed Vietnamese coffee over the ice cream to create an affogato. Enjoy immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vietnamese-Inspired Coffee Ice Cream Affogato take to make?
Total time is about 55 minutes (15 min prep + 40 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-Inspired Coffee Ice Cream Affogato?
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-Inspired Coffee Ice Cream Affogato?
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-Inspired Coffee Ice Cream Affogato for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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-Inspired Coffee Ice Cream Affogato?
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.
