Vietnamese-Inspired Coffee Ice Cream Affogato

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Rich Vietnamese coffee poured over smooth homemade coffee ice cream for a decadent caffeinated dessert experience. This Vietnamese-inspired recipe, 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.

Prep: 15 min Cook: 40 min Serves 4 Vietnamese cuisine 350 cal/serving

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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

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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.