RECIPES
Kem Cà Phê
Vietnamese Coffee Ice Cream
Published MAR 9, 2026
PREP TIME
20 min + freeze
CATEGORY
modern
Kem cà phê is no-churn Vietnamese coffee ice cream, made by folding whipped cream into cold, very strong phin coffee sweetened with condensed milk. It freezes solid without an ice cream machine and tastes like cà phê sữa đá in scoop form.
Need coffee for this recipe?
Our Signature Coffee →INGREDIENTS
- 100ml strong Vietnamese coffee
- 400ml condensed milk
- 500ml heavy cream
- 1 tsp vanilla extract
- Pinch of salt
HOW TO MAKE IT
- 1Brew strong Vietnamese coffee using the phin and let cool completely.
- 2In a large bowl, whip heavy cream until stiff peaks form.
- 3In another bowl, mix condensed milk, cooled coffee, vanilla, and salt.
- 4Gently fold the coffee mixture into the whipped cream.
- 5Pour into a freezer-safe container.
- 6Cover and freeze for at least 6 hours or overnight.
- 7Let sit at room temperature for 5 minutes before scooping.
- 8Drizzle with extra condensed milk for serving!
