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No-Churn Vietnamese Coffee Ice Cream

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This easy dessert is like Vietnamese iced coffee in ice cream form.

Vietnamese coffee ice cream in a glass and a metal container.

Photography credit: Aubrie Pick © 2019

Vietnamese iced coffee is a traditional Vietnamese drink of brewed dark roast coffee poured over ice and sweetened condensed milk. In her much-acclaimed cookbook, Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors, Andrea Nguyen translates this classic drink into delicious ice cream. Happily, you don’t need an ice cream machine, just a handheld electric mixer. Simply whip the ingredients together, pop the mixture in the freezer, and a few hours later you’ll have an intensely coffee-flavored, ultra-creamy frozen treat.

What You’ll Need To Make Vietnamese Coffee Ice Cream

Vietnamese Coffee Ice Cream ingredients

Step-by-Step Instructions

vanilla, espresso powder, and salt in mixing bowl

In a large bowl, combine the vanilla, espresso powder, and salt; stir until the espresso powder is mostly dissolved.

espresso dissolved in mixing bowl

Add the cream, condensed milk, and molasses.

adding cream, sweetened condensed milk, and molasses to the mixing bowl

Using an electric handheld mixer fitted with the beaters or whisk attachment, whip the mixture at high speed until just thickened to a fluffy whipped cream-like consistency, 2½ to 3 minutes. Do not over-whip.

beaten coffee ice cream base

Transfer to a 3-to 4-cup storage container, cover, and freeze until firm, 5 to 6 hours, or up to 2 weeks.

coffee ice cream ready to freeze

Let the ice cream sit out at room temperature for a few minutes before scooping.

Vietnamese coffee ice cream in a glass and a metal container.

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No-Churn Vietnamese Coffee Ice Cream

This easy dessert is like Vietnamese iced coffee in ice cream form.

Servings: 4 (makes about 2 cups)
Prep Time: 10 Minutes
Total Time: 10 Minutes, plus 5 to 6 hours to freeze


  • 1½ to 2 teaspoons vanilla extract
  • Brimming 2 tablespoons instant espresso powder
  • Fine sea salt
  • 1 cup heavy whipping cream, cold
  • Brimming ⅓ cup full-fat sweetened condensed milk
  • Scant 1 tablespoon molasses


  1. In a medium bowl, combine 1½ teaspoons of the vanilla, the espresso, a pinch of salt and stir to mix well; it will seem slightly sludgy. Add the cream, condensed milk, and molasses. Taste and, if you want to boost the flavor a touch, add more vanilla, ¼ teaspoon at a time; the amount required depends on the vanilla and your palate. An extra pinch of salt sometimes helps too.
  2. With an electric handheld mixer fitted with two beaters or a whisk attachment, whip the mixture at high speed for about 3 minutes, until you get a firm, spreadable texture like fluffy whipped cream or frosting. Transfer to a 3-to 4-cup storage container, cover, and freeze until firm, 5 to 6 hours, or up to 2 weeks.
  3. Let the ice cream sit at room temperature for 10 to 15 minutes to soften to a scoopable texture before serving.
  4. Note: For coffee and chocolate ice cream, hand chop 1½ ounces bittersweet or dark chocolate into very small bits so they will disperse well. After whipping up the ice-cream mixture, use a spatula to gently fold in the chocolate. Freeze as directed. Your yield will be a little more than the original recipe.

Nutrition Information

Powered by Edamam

  • Per serving (4 servings)
  • Calories: 309
  • Fat: 24 g
  • Saturated fat: 15 g
  • Carbohydrates: 20 g
  • Sugar: 20 g
  • Fiber: 0 g
  • Protein: 3 g
  • Sodium: 95 mg
  • Cholesterol: 90 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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  • This is really incredible. I made it for a Vietnam themed dinner and got nothing but raves. Everyone wanted the recipe. Now that everyone’s gone home, I’m sitting here eating it, unable to stop! A couple of notes: When I whipped the mixture it took longer than the 2-1/2 to 3 minutes in the recipe, more like 5 or a little more. I tripled the recipe, so maybe that had something to do with it. Also, I chopped some dark chocolate in the canister attachment of an immersion blender– easier than chopping by hand. The chocolate bits added a lot.

    • — Snarth on November 19, 2023
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  • This is absolutely delicious. I was initially worried about the molasses, but as another commenter mentioned, the molasses just warmed and amplified the coffee flavour. I’ll be making this often.

    • — Fernande on July 13, 2023
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  • WOW, WOW, WOW. A taste sensation. I made this dessert to take to an Oscar party tomorrow night and I know it will be the star of the evening! This ranks up with Jenn’s carmelized banana ice cream. Both are so easy to make and so good!

    • — Jane, San Anselmo, CA on March 11, 2023
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  • I made this for the first time for my family last night and it was a huge hit! It took a lot longer than 2.5-3 min to get some texture upon beating, but it was over 100 degrees in my neighborhood yesterday so I think the heat impacted things. The rich coffee flavor that comes through from the relatively small amount of espresso powder is amazing and the sweetness is just perfect. I missed the comment at the end about adding chocolate chips, but will try that next time. This is a clear winner and new family favorite!

    • — Mary Nelson on September 4, 2022
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  • Everyone: STOP what you’re doing and make this ice cream. Do it NOW! It is easy and your guests will be blown away. I serve it in mini sugar cones; this is all anyone needs or deserves. My Amazon guy, Shaun, accepted it as my apology for calling him Joe for the past two years. This is the frozen treat of reconciliation and delight. Make it now.

    • — Rebecca on August 19, 2022
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