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Vietnamese Coffee Ice Cream Recipe

Adapted and reprinted with permission from Seven Spoons, by Tara O’Brady, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC. Photography copyright © 2015 by Tara O’Brady.Grind regular or decaf coffee beans to a medium grind.
For a milder, rounded flavor, use 2 tablespoons of instant espresso powder or 3 tablespoons instant coffee powder instead of ground beans.
Servings 1 quart (1 L)


  • 1 14-ounce/400 g can evaporated milk
  • 1 14-ounce/400 g can sweetened condensed milk
  • 1 1/2 cups (355 ml) heavy cream
  • 2 ounces (60 g) coffee beans, ground (see note above)
  • Seeds scraped from 1 vanilla bean, or 2 teaspoons pure vanilla extract
  • Generous pinch of fine-grain sea salt


  • Fine ground coffee, sea salt, store-bought caramel


  • Combine the evaporated milk, condensed milk, cream, coffee, vanilla, and salt in a saucepan set over medium heat. Cook, whisking often, until the mixture begins to steam. Remove from the heat and let steep for 20 minutes.
  • Using a fine-meshed strainer or a coffee filter, strain the liquid into a bowl. Cover and chill for at least 3 hours, but preferably overnight. Freeze according to your ice cream maker’s directions.
  • To serve, top the Vietnamese Coffee Ice Cream with a pinch of ground coffee, caramel and a pinch of sea salt.


Original recipe in cookbook includes Candied Cacao Nibs and Espresso Caramel buy the book!
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