Vietnamese Coffee-Style Ice Cream

Sep 12, 2026 · By VanillaGoods

Dessert Ice cream frozen desserts Vanilla: Beans Medium

Two generous scoops of vietnamese coffee-style ice cream in a shallow ceramic bowl, softly melting at the edges

Rich Vietnamese coffee-flavored ice cream made with strong brewed coffee, sweetened condensed milk, and real vanilla bean, blended into a creamy custard base and churned to silky perfection.

Prep 20 min

Cook 10 min

Cooling 4 hr 10 min

Total 4 hr 40 min

Servings 8

Diet —

Ingredients

Adjust yield

servings

1 ½ cups (360.0 ml)whole milk
1.0 cup (300.0 ml)sweetened condensed milk
½ cup (120.0 ml)heavy cream
¾ cup (150.0 g)granulated sugar
1.0vanilla bean, split and scraped
¼ tsp (1.5 g)fine sea salt
¾ cup (180.0 ml)strong brewed Vietnamese coffee

Make it at home

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Instructions

Make strong Vietnamese coffee by brewing 3/4 cup (180 ml) of coffee using a traditional phin filter or a strong drip coffee maker. Let it cool to room temperature.
In a medium saucepan, combine whole milk, heavy cream, granulated sugar, vanilla bean seeds and pod, and fine salt. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture reaches 175°F (79°C).
Remove from heat and let cool for 10 minutes to infuse the vanilla bean.
Remove the vanilla pod from the mixture. Stir in the cooled strong brewed coffee and the sweetened condensed milk until fully combined.
Transfer the mixture to a bowl, cover tightly, and chill in the refrigerator for at least 4 hours until fully cold.
Pour the chilled custard base into an ice cream maker and churn according to manufacturer's instructions until it reaches soft-serve consistency, about 25-30 minutes.
Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours to firm up before serving.

Tips

Use a real vanilla bean for the best authentic flavor; substitute 1 tsp vanilla bean paste if unavailable.
Make sure the coffee is cooled completely before adding to the custard to avoid curdling.

Recipe FAQ

How long does it take to make vietnamese coffee-style ice cream?

Plan on 20 minutes of prep and 10 minutes of cooking, plus 4 hours 10 minutes to chill and rest. The recipe makes about 1 quart (8 servings).

How should I store vietnamese coffee-style ice cream?

Store ice cream in an airtight container in the freezer for up to 2 weeks. Let sit at room temperature for 5 minutes before scooping for easier serving.

Can I make vietnamese coffee-style ice cream ahead?

Chill the custard base overnight before churning for deeper flavor and smoother texture.

Can I use a different form of vanilla?

Yes. This recipe uses 1 vanilla bean, split and scraped. Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Rich Vietnamese coffee-flavored ice cream made with strong brewed coffee, sweetened condensed milk, and real vanilla bean, blended into a creamy custard base and churned to silky perfection.

Estimated · per serving

Nutrition

Per serving = 1 of 8 servings this recipe makes.

306 Calories / serving

11.1g Fat

47.4g Carbs

5.7g Protein

47.4g Sugar

Whole recipe (8 servings): ~2448 cal · 89g fat · 379g carbs · 46g protein · 379g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

Per serving · 306 calories

What it takes to burn one serving

Brisk walking 58 min·3.4 mi·~6800 steps
Walking uphill or incline treadmill 41 min·2.1 mi·~4100 steps
Moderate cycling 31 min·6.2 mi
Swimming laps 43 min
Jogging 30 min·2.5 mi·~4800 steps
Stair climbing 28 min·~2500 steps
Dancing 50 min
Bodyweight circuit training 31 min
Cleaning, errands, or playing with the dog 71 min

Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.