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Vietnamese Coffee Chocolate Chip Ice Cream

This rich coffee ice cream is made with sweetened condensed milk just like Vietnamese coffee – a lovely snack on a hot day, or a refreshing dessert that’s a nod to an after dinner coffee.

Course Dessert
Cuisine Asian-Inspired
Servings 1 Quart
Author Liz


  • 1 1/2 c. sweetened condensed milk a little more than 1-14 oz. can
  • 1 1/2 c. strong coffee cooled, if possible
  • 1/2 c. half-and-half
  • big pinch of finely ground dark roast coffee
  • 1/2 c. coarsely chopped semi-sweet or dark chocolate


  1. Whisk together condensed milk, coffee, half-and-half, and coffee granules. Refrigerate until chilled, at least an hour.
  2. Transfer mixture to an ice cream maker and freeze according to instructions. (Mine froze for about 20 minutes). In last minute or two in the ice cream maker, add chopped chocolate.
  3. Transfer to an airtight container and put into freezer to harden.