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Vietnamese Iced Coffee Ice Cream

5 from 26 votes
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  • 2 1/2 cups heavy cream
  • 1/2 cup coarsely ground coffee beans, I used vanilla!
  • 1 tablespoon whole cardamom pods, crushed
  • 1/2 teaspoon salt
  • 1/8 teaspoon cinnamon
  • 1 (14-ounce) can sweetened condensed milk
  • 5 large egg yolks
  • 1 tablespoon vanilla bean paste


  • Combine the cream, coffee grinds, cardamom pods, salt and cinnamon in a saucepan over medium heat. Bring the mixture to a boil, stirring once, then turn off the heat and let the flavor steep into the cream. After 20 minutes, strain the cream through a very fine mesh sieve to remove all the grinds. Pour the mixture into another saucepan (or the same one, cleaned of grinds) and heat over medium heat.
  • While the cream is heating, whisk together the condensed milk, egg yolks and vanilla paste in large bowl. Very slowly and gradually whisk in the heated cream (starting with just a few drops) until combined, whisking well to mix. Press a piece of plastic wrap over the bowl, pressing down against the cream. Refrigerate for at least 4 hours or even overnight.
  • Once the custard is cold, add it to your ice cream maker and churn according to the directions. I used my kitchenaid mixer and churn for 20 to 25 minutes. Pour the ice cream into a freezer safe container and freeze for at least 6 hours.


[slightly adapted fromĀ savuer]

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