No-Churn Vietnamese Iced Coffee Ice Cream

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 6 servings
A quick and easy, no churn ice cream, inspired by Vietnamese Iced Coffee, which is creamy and sweet using sweetened condensed milk.
Add to Collection


  • 1/4 cup coffee grounds
  • 1/2 cup water
  • 2 cups heavy whipping cream (35%)
  • 14 oz can sweetened condensed milk
  • 1 tsp vanilla or vanilla bean paste


  • In a small bowl or jar, combine coffee grounds and water. Stir to moisten then cover and let stand at room temperature for 6-8 hours, or overnight. Strain through a coffee filter, discarding grounds and reserving coffee.
  • To make ice cream, combine, whipping cream, sweetened condensed milk, vanilla and reserved coffee in a large bowl or the bowl of a stand mixer fitted with a whisk attachment. Whisk at high speed until firm peaks are formed.
  • Pour in to a loaf pan or other container, cover and freeze for at least 4 hours.


Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!

Nutrition Information:

Calories: 275kcal | Carbohydrates: 2g | Protein: 1g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 108mg | Sodium: 31mg | Potassium: 59mg | Vitamin A: 1165IU | Vitamin C: 0.5mg | Calcium: 52mg