By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 10
121 cal · 360 min
Vietnamese Coffee Ice Cream
Recipe GLPR988cc7b63a242a
A silky, rich ice cream infused with the bold, distinctive flavor of Vietnamese coffee. This custard-based frozen dessert combines egg yolks, sweetened condensed milk, and half and half with finely ground Vietnamese coffee, creating a creamy treat with deep coffee notes and a hint of sweetness. Perfect for those who love coffee and traditional Vietnamese desserts.
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Ingredients
6 egg yolks
¼ cup ground Vietnamese coffee
2 cups half and half
14 ounces sweetened condensed milk
½ teaspoon kosher salt
Directions
In a small saucepan, combine the half and half with the ground Vietnamese coffee over medium heat. Stir occasionally and heat until the mixture is warm and steaming, about 5–7 minutes. Do not boil. Remove from heat, cover, and let the coffee steep for 15 minutes to fully infuse the cream with coffee flavor.
Strain the coffee-infused half and half through a fine-mesh sieve or cheesecloth into a bowl, pressing gently to extract as much liquid as possible. Discard the spent coffee grounds.
In a separate bowl, whisk together the egg yolks and sweetened condensed milk until well combined and smooth, about 2 minutes.
Slowly pour the cooled coffee-infused half and half into the egg yolk mixture while whisking constantly to combine. This tempering process prevents the eggs from scrambling. Whisk until the mixture is uniform and fully incorporated.
Pour the custard mixture into a clean saucepan and cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until the mixture reaches an internal temperature of 160F and coats the back of the spoon, about 8–10 minutes. Do not allow the mixture to boil.
Remove the custard from heat and stir in the kosher salt to taste. Pour through a fine-mesh sieve into a bowl to remove any curdled bits, then let cool to room temperature, about 20 minutes.
Cover the custard and refrigerate for at least 4 hours, or until completely chilled, preferably overnight.
Transfer the chilled custard to an ice cream maker and churn according to the manufacturer's instructions, typically 20–25 minutes, until the mixture reaches soft-serve consistency.
Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours, or until firm, before serving.
Comments
This is a genuinely simple recipe built from ingredients you'll find at any Charlotte grocery chain, though you need to be selective: Vietnamese coffee powder works fine, but if the recipe specifies a particular brand like Trung Nguyen, you may need to check ALDI or Kroger's international aisle first before defaulting to specialty stores. The cost per serving runs about $1.20 to $1.50 with eggs and condensed milk being the budget drivers, which is reasonable for homemade ice cream. The stated 360 minutes includes churning and freezing, but actual hands-on work is closer to 20 minutes, so the timeline is honest about total time even if passive. This is a no-fuss dessert that reheats—or rather, scoops—perfectly after storage, making it ideal for a batch-and-forget family treat, though you won't get the same silky texture from day-old servings if you skip an ice cream maker.
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