Vietnamese Coffee Ice Cream

A touch of cardamom and cinnamon gives this refreshing dessert a subtle spice flavor.

  • Serves

    Makes 3 cups

  • Prep

    15 minutes

  • Cook

    18 hours


By SAVEUR Editors

Updated on July 2, 2024

Once you’ve tasted Vietnamese iced coffee, you’ll see why it’s well-suited to a transformation into ice cream. Sweetened condensed milk and a touch of spice set this caffeinated treat apart from other coffee ice creams.


  • 2 cups heavy cream
  • ½ cup coarsely ground dark roast coffee beans
  • ½ tsp. fine sea salt
  • 1 pinch ground cinnamon
  • 6 whole green cardamom pods, crushed
  • One 14-oz. can sweetened condensed milk
  • 4 large egg yolks


Step 1

To a small pot over medium-high heat, add the cream, coffee, salt, cinnamon, and cardamom. Bring the mixture to a boil, then remove from heat; set aside at room temperature to steep for 20 minutes.

Step 2

Strain the cream mixture through a fine mesh sieve set over a medium bowl. Discard the solids, then return the liquid to the pot and cook over medium heat until steaming.

Step 3

In a medium bowl, whisk together the sweetened condensed milk and the yolks until smooth, then slowly whisk in the hot cream mixture. Cover with plastic wrap, then transfer to the fridge and chill for 12–24 hours.

Step 4

Pour the chilled base into an ice cream maker, and process according to the manufacturer’s instructions. Scrape the ice cream into an airtight container and freeze until set, at least 4 hours. Scoop into bowls and serve immediately.

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