By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 8
199 cal · 30 min
Vietnamese Coffee Ice Cream
Recipe GLPR65beef66d1914a
A silky, rich ice cream infused with bold Vietnamese coffee and a touch of chicory. This custard-based dessert combines heavy cream, milk, and condensed milk for an indulgent treat that captures the authentic flavor of Vietnamese iced coffee in frozen form.
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Ingredients
2 large organic egg yolks
2 tablespoon granulated sugar
1 cup organic heavy cream
1 cup organic 2% milk
½ cup condensed milk
3 tablespoon Vietnamese ground coffee (such as Cafe Du Monde with chicory)
Directions
Whisk the egg yolks and granulated sugar together in a heatproof bowl until pale and smooth, about 2 minutes.
In a small saucepan, heat the heavy cream and 2% milk over medium heat, stirring occasionally, until small steaming bubbles appear around the edges (about 160–170°F), but do not boil.
Slowly pour the hot cream mixture into the egg yolk mixture while whisking constantly to prevent the eggs from scrambling.
Return the combined mixture to the saucepan and cook over medium-low heat, stirring frequently with a spatula or wooden spoon, until the custard reaches 160°F on a thermometer, approximately 5–7 minutes. The mixture should coat the back of a spoon.
Remove from heat and stir in the Vietnamese ground coffee until fully incorporated.
Add the condensed milk and stir until smooth and well blended.
Let the mixture cool to room temperature, then strain through a fine-mesh sieve to remove excess coffee grounds for a smoother texture.
Refrigerate the custard for at least 2 hours or until thoroughly chilled.
Churn the custard in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
Transfer the ice cream to an airtight container and freeze for at least 4 hours, or until firm, before serving.
Comments
This is a rare weeknight win: all six ingredients are bare staples at every Charlotte grocer, with condensed milk widely stocked at Harris Teeter, Food Lion, Publix, Walmart, ALDI, and Kroger. Budget at most $12 for eight servings, landing under $1.50 per bowl and driven mainly by heavy cream and coffee. The stated 30 minutes is honest if you have an ice-cream maker; without one, real time doubles and texture suffers. The dessert requires no technique beyond whisking and chilling, reheats beautifully (scoop and serve), and the Vietnamese coffee-and-sweetened-milk profile sits perfectly in a Carolina kitchen where iced coffee is a religion.
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