Vietnamese Coffee with Ice Cream


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The French brought coffee to Vietnam in the 19th century, and quickly set up coffee plantations in its central highlands. French colonists used sweetened condensed milk to lighten the bitter brew in Vietnam. During the World War II, Europeans transported coffee mixed with chicory root to stretch the coffee flavor. After the war, the chicory-coffee flavor grew popular and persist today in many Vietnamese iced coffees.

By 1980s, the Vietnamese government instituted a country-wide coffee production program. Today, Vietnam becomes the world’s second coffee exporter. Vietnamese coffee has also gained good reputation for its authentic and original tastes.

Beside the regular drip-coffee that’s seen almost everywhere in the country, we’re also known for our egg coffee and coffee with ice cream. Within this article post, we would like to show you how to make Vietnamese coffee with ice cream.

Vietnamese coffee with ice cream

Equipment Required: Ice cream maker machine.


  • 4 egg yolks
  • ½ cup of heavy cream
  • 2 cups of whole milk
  • 14 oz (415ml) of sweetened condensed milk
  • ½ cup of Vietnamese coffee (or café du monde coffee, which you can buy everywhere)
  • ½ tsp of salt


  1. Pour the heavy cream into a Ziplock bag and place in a bow filled with ice water to quickly cool the ice cream base. Set aside.
  2. In a pan over medium heat, add 2 cups of whole milk, 14 oz of sweetened condensed milk, ½ cup of Vietnamese coffee, and ½ tsp of salt. Stir evenly for 5 minutes. When it begins to steam, remove pan from heat. Strain to remove chunks.
  3. Pour milk mixture back onto saucepan and put on low heat.
  4. Separate the yolk from 4 large eggs. Whisk the yolks in a bowl and simultaneously pour in the milk mixture slowly. Continue to whisk. Pour yolk mixture back into the pan and return to low heat. Continue to stir until the mixture thickens. Ensure that the mixture does not boil.
  5. Pour mixture through a sieve into the cold heavy cream bag. Press out all the air and seal the Ziplock back. Add the bag back into the ice bath. Once cooled to room temperature, remove from water and refrigerate for 2 hours.
  6. Churn in ice cream make until the ice cream is the soft. Transfer to a freezer safe container and freeze overnight.
  7. Enjoy it!

There you go. That’s how to make Vietnamese coffee with ice cream for 4 persons, with just about 2 hours preparation and 10 minutes of cooking time. We hope you enjoy your drink, and please contact us if there is anything we can help.

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