Vietnamese Coffee Ice Cream

No, we don't sell it, but we had fun making it!

This recipe is really easy to make (requiring no cooking), tastes amazing and by a happy coincidence uses large quantities of our products. You don't need an ice-cream machine, but if you do have one the texture will probably be better.

Why not give it a go?


1 can 'Longevity' condensed milk
1/2 cup + 1 tsp Vietnamese ground coffee
1/2 cup single cream.

That's all!

You need a 250ml cup like this one, which conveniently holds one whole can of condensed milk.
Make some strong coffee. Here's how I do it. Fill half the cup with your favourite Vietnamese coffee, then put it in a cafetiere.
Add two cups boiling water and leave to brew for 5 minutes
While the coffee is brewing, empty the condensed milk into a mixing bowl. If you are using our condensed milk, just use the whole can.
Push the plunger on the cafetiere, and pour out one cup of brewed coffee. Add it to the milk in the mixing bowl Then add half a cup of single cream, and stir the whole lot until mixed well.
Chill the mixture well in the fridge for 2-3 hours, then if you are using a machine, pour the mixture in the machine and add one teaspoonful of ground coffee. Churn until set, then freeze well in the freezer.
To serve, soften the the ice-cream slightly by putting it in the fridge for 20 minutes (but never refreeze melted ice-cream).
If you do not have a machine, add the teaspoonful of ground coffee to the chilled mixture, stir well, then freeze. If possible, use a metal bowl as the mixture will freeze quicker. Remove the bowl from the freezer once every hour and whisk the mixture to prevent ice-crystals forming. You will probably need to do this about 5-6 times. This works nearly as well as using a machine but you've got to remember to whisk it!