Ninja Creami Vietnamese Coffee Ice Cream

Brewing Cool: A Coffee Craving, Frozen

An icy ode to the bold and the sweet—this Vietnamese Coffee Ice Cream takes everything you love about Cafe Sua Da and churns it into dessert bliss.

It’s been a while since I pulled out the Ninja Creami—and by “a while,” I mean a whopping two weeks, which in frozen dessert years feels like a lifetime. But when the craving strikes, it strikes, and this time it came after a visit to my go-to Vietnamese restaurant.

After a bowl of something steaming and brothy, I did what any respectable Vietnamese diner does—I ordered a Cà Phê Sữa Đá, aka Vietnamese iced coffee. If you’ve never had one, it’s basically what happens when bold coffee and sweetened condensed milk fall in love, have a wildly dramatic affair, and then chill out over ice.

Traditionally, this beauty is brewed using a stainless steel phin filter, which slowly drips strong hot coffee onto a generous dose of condensed milk. Stir it all up and pour it over ice, and you’ve got a drink that will make your average latte weep with jealousy. Cafe Du Monde with chicory is the gold standard for brewing Vietnamese coffee—yes, the very same brand that’s made New Orleans beignets famous. And while trendy versions using coconut water do exist, but I’m a sucker for tradition.

So naturally, the next step was obvious: make it into ice cream. Because if there’s a way to freeze joy, I’m going to find it.

Why this Recipe Works

• True to tradition – Uses Cafe Du Monde Chicory Coffee, the original icon of Vietnamese iced coffee.

• Ultra creamy – Sweetened condensed milk brings smooth, scoopable texture without needing eggs or fancy custards.

• Bold and punchy – Ground dark roast coffee adds just the right whisper of bitterness to balance the sweetness.

• Foolproof with Ninja Creami – No churning or fussing—just blend, freeze, and spin.

Tips for Making Vietnamese Coffee Ice Cream with the Ninja Creami

• Use strong coffee – The stronger, the better. Cafe Du Monde is preferred, but espresso works in a pinch.

• Don’t skimp on the chill time – Give it a full 24 hours in the freezer before processing in the Creami.

• Sprinkle extra ground coffee on top before serving if you want that barista-level flair (and buzz).

• Want a twist? Add a tablespoon of coffee liqueur before freezing for a grown-up version.

🌱 A Bite of Sustainability

This ice cream is a celebration of Vietnamese coffee culture and a great way to use what you likely already have at home—no specialty equipment, no waste. By repurposing strong leftover coffee or espresso, you’re also minimizing waste while indulging in something dreamy.

Ingredients & Why They Matter

• 1 ½ cups sweetened condensed milk (600 g) – The heart of Vietnamese iced coffee. Adds sweetness and creaminess.

• 1 ½ cups Cafe Du Monde chicory coffee or brewed espresso – For that classic, bold flavor.

• ½ cup half and half – Lightens the texture just enough without diluting richness.

How To Make Vietnamese Coffee Ice Cream

Creamy, bold, and packed with rich espresso, this Vietnamese Coffee Ice Cream is your favorite Cafe Sua Da in frozen form. Made with sweetened condensed milk.

Mix It Up:

In a large mixing bowl, whisk together the sweetened condensed milk, brewed coffee or espresso, half and half, and ground coffee until fully combined.

Freeze:

Pour the mixture into the Ninja Creami container. Place it in the freezer and let it freeze solid for 24 hours.

Creamify:

After 24 hours, take out the container, secure it in your Ninja Creami machine, and process using the “Ice Cream” function.

One Scoop To Rule Them All

If you’re a fan of Vietnamese coffee, this ice cream is the decadent homage you didn’t know you needed. It’s bold, creamy, and just sweet enough to convince you that caffeine is a food group. Tag me on Instagram @the.sustainable.kitchen if you make it—I want to see your scoops, swirls, and anything else that screams cà phê cool.