By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 1
395 cal · 35 min
Vietnamese Coffee Ice Cream
Recipe GLPRfda4c1aa0d79e0
A creamy, rich ice cream infused with strong dark roast coffee, sweetened condensed milk, and whole milk. This Vietnamese-inspired frozen dessert delivers intense coffee flavor with a smooth, indulgent texture. Perfect served in a glass or cone for an elegant cold treat.
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Ingredients
1 cup (400 g) sweetened condensed milk
1½ cup water
½ cup (40 g) dark roast ground coffee
1 tbsp dark roast ground coffee (for topping)
⅓ cup whole milk
Directions
Bring water to a boil in a saucepan over medium-high heat.
Remove from heat and stir in 1/2 cup ground coffee. Let steep for 5 minutes to extract the full coffee flavor.
Pour the coffee mixture through a fine-mesh strainer or cheesecloth into a bowl, discarding the coffee grounds. You should have approximately 1 cup of brewed coffee.
In a mixing bowl, combine the sweetened condensed milk, brewed coffee, and whole milk. Stir until fully blended and smooth.
Transfer the mixture to a container suitable for freezing. Cover tightly.
Freeze for at least 30 minutes, stirring occasionally with a fork every 10 minutes to break up ice crystals and create a smooth, creamy texture.
Once frozen to desired consistency, scoop into serving glasses or cones and top with 1 tablespoon of ground coffee if desired. Serve immediately.
Comments
This recipe lists only one serving and 35 minutes total time, which glosses over the fact that ice cream requires churning and freezing—the real timeline is at least 4 hours, maybe overnight. All ingredients are everyday finds at any Charlotte grocer, and the cost per serving is genuinely cheap: condensed milk and coffee run under $1.50 total. The catch is portion and scale: a single serving is an oddly limiting format, and you're making this for yourself alone or multiplying the recipe by hand. It's a no-fuss assembly if you have an ice cream maker, but the stated time is dishonest about what this dish demands.
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