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Best ever Vietnamese Coffee Ice Cream

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A bit of Vietnamese coffee indulgence without the calories of store bought ice cream. It is actually made without any fresh cream yet has a creamy and luxurious texture. Requires a home ice cream machine or Kitchen Aid with ice cream attachment set, or a bit of time, some muscle and a deep freezer. Choose any of our Creative range, or Gourmet or even the Premium coffee for this recipe.

This ice cream recipe is really so easy that you can get it right first time, with only a few ingredients. The key is to use Vietnam’s best coffee – Trung Nguyen. Its just a few easy steps to indulge in this rich, creamy, frozen deliciousness. Subtle hints of Vietnamese coffee. Sweetness from the condensed milk. Richness from the egg yolk and canned coconut milk. Making homemade ice cream requires a bit of commitment and dedication seeing as though you (unfortunately) can’t just make it on a whim. The bowl needs to be frozen beforehand, the liquid custard mixture needs to be refrigerated. A few little steps before the churning can actually happen. But plan it out right and you’ll be glad you waited.
Enjoy this ice cream in a cone or cup, perhaps sprinkled with some crushed dark chocolate on top for good measure


  • 1 can coconut milk
  • 5 to 6 Tablespoons Trung Nguyen Vietnamese coffee (Use the Creative 1 for intense coffee flavour, Creative 5 for smooth flavour, Premium for Chocolatey flavour and Gourmet for luxurious coffee flavour)
  • 1/2 teaspoon salt
  • 1 can condensed milk
  • 5 egg yolks

If your ice cream maker has a bowl that needs to be frozen for churning, be sure to freeze it the night before.

Place the Trung Nguyen coffee into your phin, and brew about 1/3 of a glass of coffee. It is quite ok to sit and watch it slowly brew. (This is a national past time in Vietnam.) Combine the coconut milk, coffee and salt in a medium saucepan over medium-high heat. Bring to just before boil and remove from heat. (Or microwave for about 3 minutes)

In a separate medium bowl, beat egg yolks and condensed milk until smooth. I use an electric hand mixer. Makes it so easy. Check the temperature of your hot mix, you want it really hot. Set the hand mixer on high in the bowl with the egg yolks and slowly whisk in hot liquid until smooth. Cover with plastic wrap, and chill in the refrigerator for at least 3 hours or up to overnight.

Add custard mixture to ice cream maker and churn according to manufacturer’s instructions, about 20-30 minutes. If you do not have an ice cream maker you can place the bowl of ice cream mix into your freezer for an hour, then stir it, then back into the freezer for an hour, then out again, and stir, till its all nice and firm.

Once the ice cream is done churning, using a spatula, transfer ice cream to a freezer safe container (loaf pan works well) and let harden in the freezer for at least 4-6 hours. Now scoop it into a bowl and garnish to serve. Don’t forget to take pics, you will really want to brag about this fabulous ice cream dessert.



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