Recipe: Vietnamese coffee no-churn ice cream

Condensed milk is evaporated milk that has been sweetened. It can be made into all sorts of desserts. Dulce de leche, fudge, apricot/coconut balls, key lime pie. (Thanks to my Twitter friends who gave so many suggestions!)

Through a interesting thought process, I eventually Googled condensed milk ice cream. It exists!

I adapted this recipe from Sneh Roy of Cook Republic and her recipe for No-Churn Condensed Milk and Jam Ice Cream.

Condensed milk and espresso coffee come together in this frozen delight inspired by Vietnamese coffee.

Nic is the coffee drinker in our house and he made the espresso to swirl into the ice cream. He uses an Aeropress! All you coffee nerds will appreciate that.

The condensed milk made this ice cream incredibly smooth and creamy. The coffee added a nice acidity and bitterness to an otherwise very sweet ice cream.

Vietnamese coffee no-churn ice cream

Makes: 1L ice cream


  • 600mL thickened cream
  • 1 can (395g) condensed milk
  • 1 vanilla bean, split and seeds reserved (stick the empty pods into sugar!)
  • 60mL espresso, cooled


  1. Whisk cream, condensed milk and vanilla bean seeds together until soft peaks form. Use an electric whisk or stand mixer otherwise do this with lots of muscle and a hand whisk like me!
  2. Pour into a baking tray. Pour espresso over the cream and swirl with a butter knife.
  3. Cover the cream with plastic cling wrap to prevent ice forming on the surface. Freeze for a few hours or until frozen.
  4. When ready to serve, stand for a few minutes until softened.


If you want an even-coloured ice cream, mix in the coffee well at the beginning before pouring into a tray.

Why not pour Kahlua/Amaretto/Bailey’s/Frangelico over this with an extra shot of espresso for an insanely caffeine-fuelled adult affogato!

Don’t like coffee? Substitute with Milo dissolved in milk or water. Or just flavour the ice cream with anything else you like!


7 thoughts on “Recipe: Vietnamese coffee no-churn ice cream

  1. Condensed milk was the theme ingredient at this year’s IHBI Olympics Iron Chef. One of the teams made a deconstructed Neapolitan ice cream sundae by making their custard and whipping it by hand with a sieve full of dried ice held above it to cool it. It was very inventive.

    The other dishes were a banana cream tart, chicken curry, and caramel fondue three ways (salted, sweet, and with chilli). The only way to heat things was with a standard sandwich press. Very impressive!

    The ice cream came second because the vanilla ice cream had started to melt. They weren’t allowed to use a freezer. First place went to the chicken curry.


      • Oh it is. I got to co-commentate it this year, going around and pestering all the groups about what it is they hope to achieve, what the various steps of the recipe are, etc. The judges are all owners of local food places and were very impressed that the winners managed to cook a chicken curry and roti in a sandwich cooker in only 45 minutes.


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