Vietnamese coffee is a mixture of strong coffee and sweetened condensed milk that's often served over ice. Here, the same flavors are blended into a no-churn ice cream.


Credit: Photography by Kate Mathis

Recipe Summary test

5 hrs 10 mins
Makes about 2 cups


Ingredient Checklist


Instructions Checklist
  • In a medium bowl, mix the espresso, 1 1/2 tsp. vanilla, and 2 pinches of sea salt. (The espresso will seem slightly sludgy.) Stir in the cream, condensed milk, and molasses to make the ice cream base. If desired, stir in the remaining 1/2 tsp. vanilla, a 1/4 tsp. at a time, and another pinch of sea salt. 

  • Using an electric mixer, beat the ice cream base on high speed until fluffy and spreadable, about 3 minutes. Transfer to a 3- to 4-cup container. Cover and freeze until firm, 5 to 6 hours. Store in the freezer for up to 2 weeks. 

  • Before serving, let the ice cream sit at room temperature until slightly softened, 10 to 15 minutes. Divide among bowls. Top with cacao nibs (if using).

  • Recipe adapted from Vietnamese Food Any Day, by Andrea Nguyen. © 2019 by Andrea Nguyen. Reprinted with permission from Ten Speed Press.