Try this Vietnamese-style coffee ice cream, then check out our our Baileys ice cream, spiced coffee kulfi, iced coffee, iced latte and iced caramel coffee.

In Vietnam, coffee is served in many ways, from cà phê den (very strong black coffee), to cà phê đá (refreshing iced black coffee) and cà phê sữa đá (iced coffee served with condensed milk to add a sweet, creamy edge). We've taken inspiration from the latter to create a summery dessert with a caffeine kick.

Learn about Vietnamese coffee culture with our expert barista Celeste Wong's guide, including traditional rituals, how to order it and the perfect recipe for at-home brewing.


  • 2 tbsp instant coffee granules
  • 6 cardamom pods, bashed to split
  • 1 cinnamon stick, broken in 1/2
  • 600ml double cream
  • 1/2 x 397g can condensed milk


  • STEP 1

    Mix the instant coffee, cardamom pods and cinnamon with 50ml of just-boiled water in a small bowl, cover and leave to infuse for 2 hours.

  • STEP 2

    Pour the double cream and condensed milk into a large bowl and strain in the infused coffee mixture, discarding the spices.

  • STEP 3

    Use an electric whisk to beat everything together until the mixture is thick and the consistency of clotted cream. Scrape into a container then freeze overnight until solid.

  • STEP 4

    Scoop the ice cream into small bowls to serve.

*This recipe is gluten-free according to industry standards

Check out our best ice cream recipes here...

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